Croatia – The Cookbook (English)

(en) English description at the bottomThis book is also available in Croatian. (hr) Hrvatska kuharica nije samo zbirka recepata — to je ambiciozno, reprezentativno putovanje kroz tradicionalnu i suvremenu hrvatsku gastronomiju. Knjiga predstavlja kulinarski identitet Hrvatske kroz četiri regije, okupljajući 36 vodećih hrvatskih chefova koji su svaki doprinijeli s po četiri recepta. Rezultat je impresivna kolekcija od 155 recepata predjela, glavnih jela i slastica, pripremljenih isključivo od lokalnih namirnica. Koncept knjige osmislio je Mate Janković, art-direktorica je Ana Marija Žužul, a autori recepata su chefovi iz najboljih hrvatskih restorana. Njihov zajednički cilj bio je reinterpretirati tradiciju, oživjeti zaboravljena jela, naglasiti važnost lokalnih proizvođača i ponuditi viziju budućnosti hrvatske kuhinje. Ova kuharica predstavlja važan trenutak u razvoju hrvatske gastronomije i trajno bilježi generaciju chefova koja je oblikovala suvremenu kulinarsku scenu. Specifikacije Uvez: Tvrdi uvez Broj stranica: 528 Jezik: Hrvatski Zašto je posebna Sadrži 155 recepata vodećih hrvatskih chefova Pokriva sve hrvatske regije: Istru, Primorje i Gorski kotar, Središnju Hrvatsku, Dalmaciju i Istočnu Hrvatsku Naglasak na lokalnim namirnicama i tradicijskim jelima Pristupačna i početnicima i profesionalcima Reprezentativno izdanje za svaku kuhinju i ljubitelje hrvatske gastronomije (en) Croatia – The Cookbook is far more than just a collection of recipes. It is a journey through the traditional culinary heritage of Croatia, paving the way toward defining the identity of the country’s entire gastronomic landscape. At the same time, this cookbook marks one of the most important phases in the history of Croatian gastronomy and the restaurant scene. The concept of the book was created by chef Mate Janković, the art director of the project is Ana Marija Žužul, and the recipes were written by thirty‑six leading Croatian chefs, each offering their own expert interpretation of traditional Croatian dishes and cooking traditions. The idea behind Croatia – The Cookbook is to present, in a contemporary way, what authentic Croatian cuisine could be, considering all the influences that shaped it. Chefs from all parts of Croatia contributed to the project, divided into four regions: Istria Northern Croatian Littoral & Gorski Kotar Central Croatia Southern Croatian Littoral – Dalmatia Eastern Croatia Each chef contributed four recipes from the rich treasury of Croatian culinary tradition, including appetizers, main dishes, and desserts — all prepared exclusively with local ingredients. This approach resulted in a wide variety of recipes. The dishes can be prepared by anyone, from beginners to professionals, without complicated techniques or specialized equipment. A total of 36 top Croatian chefs from 33 of the country’s best restaurants created 155 recipes, including: Rudi Štefan, David Skoko, Andrej Barbieri, Priska Thuring, Deniz Zembo, Zdravko Tomšić, Danijel Đekić, Goran Kočiš, Hrvoje Zirojević, Ante Udovičić, Damir Modrušan, Damir Tomljanović, Marin Rendić, Matija Bregeš, Nikola Hrelja, Deni Srdoč, Nenad Posavac, Teo Fernetich, Marijo Čepek, Ana Grgić, Raul Lajtman, Petra Jelenić, Hrvoje Kroflin, Marko Palfi, Goran Stanisavljević, Marko Gajski, Eta Gverović, Mate Janković, Daniela Kramarić, Smiljana Matijaca, Ivan Pažanin, Braco Sanjin, Ivan Tomašević, Željka Kovčalija, Branimir A. Tomašić and Goran Sirovec. The goal of this cookbook is to showcase their reflections on the current state — and the future — of Croatian gastronomy. The use of local ingredients, collaboration with local food producers, reinterpretation of forgotten dishes, and the creation of Croatian street food are the shared elements of their approach to defining Croatian cuisine. Croatia – The Cookbook permanently records and defines this generation of Croatian chefs who have begun something new and important in the country’s culinary world. Specifications Cover: Hardcover Number of pages: 528

Croatia – The Cookbook (English)

(en) English description at the bottom
This book is also available in Croatian.

(hr) Hrvatska kuharica nije samo zbirka recepata — to je ambiciozno, reprezentativno putovanje kroz tradicionalnu i suvremenu hrvatsku gastronomiju. Knjiga predstavlja kulinarski identitet Hrvatske kroz četiri regije, okupljajući 36 vodećih hrvatskih chefova koji su svaki doprinijeli s po četiri recepta. Rezultat je impresivna kolekcija od 155 recepata predjela, glavnih jela i slastica, pripremljenih isključivo od lokalnih namirnica.

Koncept knjige osmislio je Mate Janković, art-direktorica je Ana Marija Žužul, a autori recepata su chefovi iz najboljih hrvatskih restorana. Njihov zajednički cilj bio je reinterpretirati tradiciju, oživjeti zaboravljena jela, naglasiti važnost lokalnih proizvođača i ponuditi viziju budućnosti hrvatske kuhinje.

Ova kuharica predstavlja važan trenutak u razvoju hrvatske gastronomije i trajno bilježi generaciju chefova koja je oblikovala suvremenu kulinarsku scenu.

Specifikacije

Uvez: Tvrdi uvez
Broj stranica: 528
Jezik: Hrvatski

Zašto je posebna

Sadrži 155 recepata vodećih hrvatskih chefova
Pokriva sve hrvatske regije: Istru, Primorje i Gorski kotar, Središnju Hrvatsku, Dalmaciju i Istočnu Hrvatsku
Naglasak na lokalnim namirnicama i tradicijskim jelima
Pristupačna i početnicima i profesionalcima
Reprezentativno izdanje za svaku kuhinju i ljubitelje hrvatske gastronomije

(en) Croatia – The Cookbook is far more than just a collection of recipes. It is a journey through the traditional culinary heritage of Croatia, paving the way toward defining the identity of the country’s entire gastronomic landscape. At the same time, this cookbook marks one of the most important phases in the history of Croatian gastronomy and the restaurant scene.

The concept of the book was created by chef Mate Janković, the art director of the project is Ana Marija Žužul, and the recipes were written by thirty‑six leading Croatian chefs, each offering their own expert interpretation of traditional Croatian dishes and cooking traditions. The idea behind Croatia – The Cookbook is to present, in a contemporary way, what authentic Croatian cuisine could be, considering all the influences that shaped it.

Chefs from all parts of Croatia contributed to the project, divided into four regions:

Istria
Northern Croatian Littoral & Gorski Kotar
Central Croatia
Southern Croatian Littoral – Dalmatia
Eastern Croatia

Each chef contributed four recipes from the rich treasury of Croatian culinary tradition, including appetizers, main dishes, and desserts — all prepared exclusively with local ingredients. This approach resulted in a wide variety of recipes. The dishes can be prepared by anyone, from beginners to professionals, without complicated techniques or specialized equipment.

A total of 36 top Croatian chefs from 33 of the country’s best restaurants created 155 recipes, including: Rudi Štefan, David Skoko, Andrej Barbieri, Priska Thuring, Deniz Zembo, Zdravko Tomšić, Danijel Đekić, Goran Kočiš, Hrvoje Zirojević, Ante Udovičić, Damir Modrušan, Damir Tomljanović, Marin Rendić, Matija Bregeš, Nikola Hrelja, Deni Srdoč, Nenad Posavac, Teo Fernetich, Marijo Čepek, Ana Grgić, Raul Lajtman, Petra Jelenić, Hrvoje Kroflin, Marko Palfi, Goran Stanisavljević, Marko Gajski, Eta Gverović, Mate Janković, Daniela Kramarić, Smiljana Matijaca, Ivan Pažanin, Braco Sanjin, Ivan Tomašević, Željka Kovčalija, Branimir A. Tomašić and Goran Sirovec.

The goal of this cookbook is to showcase their reflections on the current state — and the future — of Croatian gastronomy. The use of local ingredients, collaboration with local food producers, reinterpretation of forgotten dishes, and the creation of Croatian street food are the shared elements of their approach to defining Croatian cuisine.

Croatia – The Cookbook permanently records and defines this generation of Croatian chefs who have begun something new and important in the country’s culinary world.