FINE CUISINE

FINE CUISINE FOR SUNDAY CHEFS
33 timeless treats

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.

Sunday chefs have neither the mileage nor the “finger feeling” or even the appropriate ambition. Yet they are gourmets and perfectionists, proud when impress with their cooking and disappointed when don’t.  They  are not intimidated even by more complex and demanding dishes, if only they have precise instructions and if prior knowledge and experiences are not a prerequisite.

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The price of the book is 26 EUR + postage.

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FINA KUHINJA ZA TELEBANE
33 slastnih za prste obliznit

Koliko jedi je na vašem paradnem jedilniku?
Koliko jih znate pripraviti tako slastno, da si gostje prste oblizujejo?

Telebani smo, kuharski samouki, nedeljski in občasni samosvoji chefi, ki se ne gremo visoke kuhinje in nimamo enciklopedičnega kulinaričnega znanja. Vemo pa, kaj je dobro, in radi se postavimo z izjemnim obrokom, ki smo ga sami pripravili.

Radi smo originalni, drugačni, radi presenečamo, in še raje navdušujemo.

V stotinah receptov, ki nam jih ponujajo police kuharskih knjig, se izgubimo.

Le prijatelju in učitelju zaupamo in le s preizkušenimi recepti se upamo postaviti.

Ker kuhanje je avantura in zabava, ne pa obveznost in prehrana.

Triintrideset receptov Fine kuhinje za telebane,  je triintrideset dogodivščin, triintrideset preverjeno finih jedi, triintrideset natančnih receptov, ki jih ne morete zagrešiti.

Vademecum, pojdi z menoj.

Jure Apih je teleban. Vsega se loti, vse poskusi pa pravzaprav ničesar ne zna, pravi sam.

Še najraje piše. Bil je biljeter v Operi, prodajal je jeklene žične vrvi, prodajal in propagiral je časopise, ustanovil in vodil je oglaševalsko agencijo, pa se je naveličal, urejal je revijo Teleks pa ni bil ta prav in so ga odstavili, predsedoval je upravi časopisnega podjetja Delo, a ni ubogal novih lastnikov in so ga odstavili, po funkciji je bil predsednik slovenske kulinarične akademije pa je z njegovo funkcijo vred ugasnila.

Upokojil se je, a ne da miru. Po svetu hodi, nove zgodbe plete, firbec je, v vsako stvar se vtakne, jezne članke piše in lastne knjige izdaja.

Rad ima življenje in lepe reči. Dobre še posebej.  Znalce in poznavalce spoštuje, a se jih ne ustraši. Prepričan je, da odličnost in ustvarjalnost ne pripadata le profesionalnosti in da lahko z ljubeznijo in ponižnostjo prav vsak čudeže dela.

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