Without any formal training Ana Roš has turned a Slovenian restaurant into one of the hottest dining spots in Europe. In this compellingly photographed book, she offers a fascinating statement on local and seasonal cooking at the highest levels.
For someone whose education focused on a career in diplomacy, Roš displays deep interest in the qualities of ingredients and the inspiration that can be found in how and when they are sourced. She writes extensively about the ideas that come to her by observing plants and animals in their natural environment—the kind of insights that top chefs often experience but may not be able to articulate as clearly as Roš does.
The results are unlike dishes we have seen elsewhere: young asparagus and wild herbs served with salami-infused cream, pork crackling, and vinegar; mushroom dumplings served with cheese rind broth; grilled trout bellies with pear glaze, pumpkin-seed oil emulsion, and Rosa di Gorizia radicchio; wild boar with plums and brown beans.
Hardcover. Color photographs throughout.