Masterpieces with Kranjska Sausage from Slovenia

03.11.2011

There are countless recipes, butchers and delicatessens, events at which the Carniolan spiced pork sausage is served, competitions and evaluations that present the Carniolan sausage in different ways. But its roots, birth, growing up, tumble and renewed rise – in short, its path – is known only by few.

Masterpieces with Carniolan Sausage from Slovenia is the work of an internationally acclaimed and award-winning author team, consisting of: prof. dr. Janez Bogataj, Žare Kerin and Janez Pukšič.

The palette of creative culinary masterpieces was prepared by Slovenian master chefs from 16 choice restaurants. "Carniolan sausage – skeweringly good since 1896" was the starting point for the preparation of 46 original recipes with photographs, 17 cold and hot appetizers, 17 main dishes and 12 desserts.

From the book:

  • Introductory bites or you never forget your first one
  • The "prehistory" of the Carniolan sausage
  • The birth of the Carniolan sausage in the second half of the 19th century and its growing up till the early 20th century
  • The repute of the Carniolan sausage in the first half of the 20th century
  • The period of depreciation and re-birth at the beginning of the 21st century
  • The sausage of the world and space from Slovenia
  • Across Slovenia with the Carniolan sausage – certified producers of protected Carniolan sausages and restaurants where dishes with Carniolan sausage are prepared


176 pages, 46 recipes, more than 100 photographs
Format: 23 x 31 cm, hardback, dust jacket