'The most comprehensive and dynamic cookbook on Croatian cuisine' - Croatia Week
Croatian Classics: 100 savoury dishes to delight your family and friends
This luxury edition dedicated to traditional and authentic Croatian cuisine features 100 savoury recipes from every corner of Croatia.
The book boasts 368 pages, 700 colour images, meticulously detailed cooking methods and captivating culinary stories.
Check out the images to view full list of recipes and example pages.
All the ingredients are expressed both in metric and imperial measurements. You can think in grams or pounds, millilitres or ounces, cups, tablespoons and teaspoons. Cooking with precision even if you don't have a kitchen scale is guaranteed.
Croatian Classics is divided into 9 chapters, bringing all types of food to your table that you remember from your childhood or your visit to Croatia.
The chapters follow a particular Croatian eating logic, which is not by meal courses but by the cooking method. Here is the breakdown:
HERE IS THE FULL RECIPE LIST
NA ŽLICU - The power of one-pot meals. This chapter celebrates our by-the-spoon dishes and it includes bean soups, sarma, various goulashes and fish stews, to vegetable pots.
NA REŠ - Crispy and healthy, a match made in the oven. Here are dishes roasted and baked in the oven, including roast piglet, roast turkey with mlinci, baked octopus and many more.
NA ŽARU - Grilled and roasted by the power of glowing embers. This chapter is all about food alfresco and features our mixed meat platter, ćevapi, ražnjići, veal, lamb and octopus peka style.
NA NAGLO - A quick bite from the pan. A chapter dedicated to our breaded delights, such as breaded chicken, hake, aubergines and the fabulous Zagreb-style steak.
NA LEŠO - Boiled but far from boring. This chapter opens with the famous braised beef - pašticada - but boasts lots of other meat and vegetables lešo style (boiled and irrigated with olive oil).
POD MUS – Compulsory greens on the side. Here is the pick of salads, from starchy ones (potato and bean salads), creamy (French salad) and plenty of green and healthy bowls.
ZA GUŠT - Starchy comforts that are good for the soul. A tribute to various kinds of pasta and risottos, this chapter includes from egg pasta, Istrian rolled pasta to gnocchi, as well as delicious sauces, such as šalša, paštašuta or truffles.
ZA DUŠU - Slurping your way to happiness. Here we are cooking sturdy bone broths and elegant chicken and fish soups. All this with plenty of homemade soup noodles and dumplings.
ZA POMAZAT - Sauces that make you polish the plate. This chapter will teach you how to make ajvar. Other relishes and sauces here will level up your food too.
