The Mediterranean (alright, Adriatic, but publishers can’t resist the magic M-word) coast of Croatia is visually famous these days for the television shows filmed there, but the food is far less well known. While it might be tempting to imagine dishes lying along a continuum between Italian and Greek cooking, doing so would overlook many delightful and surprising dishes have their own distinct character.
For instance, a lentil, apple, and pomegranate salad; monkfish baked with tomatoes and beans; duck braised with sauerkraut; Easter bread flavored with maraschino, dark rum, and citrus. The author, who was raised in the seaside city of Split and received his culinary training there, now runs a Dalmatian restaurant in Melbourne, Australia.
Color photographs throughout. Hardcover.