Opis
This book wants to be neither a cooking manual nor an haute cuisine academy. Just an invitation maybe to meals that anyone following these simple instructions could easily master. Even simple dishes can be fine and even complex cooking is in fact simple, once it is broken down into simple enough steps. The inspiration of Viennese high gastronomy, Balkan barbeque, flavours of the Mediterranean as well as Venetian and Florentine refinement, Hungarian paprika and prosciutto of the Karst, the tastiest from bourgeois and farmers’ tables, walnuts and truffles, they are all equal fragments of the unique Slovene gourmet cuvée.
Jure Apih is a Sunday chef. What he likes best is to write. He was chief executive of big media company. He contributed many excellent and topical texts in Slovene media.
He chaired the Slovene Culinary Academy, he enjoys in good cooking and sharing his knowledge with the freinds.
Jure Apih is also a legend of New European advertising, the father of Golden Drum New European Festival and a founding member of Intercontinental Advertising CUP.
He knows that the cooking excellency of Sunday Chefs is limited. He adores haute cuisine, loves to be pampered in elegant restaurants, he admirs and respects top chefs, yet doesn’t challenge them.
