The book is the work of renowned culinary expert Dr. Stanislav Renčelj. The part of Slovenia between Turjak and Kolpa boasts a unique natural and cultural heritage. Extensive forests, karst fields and waters also dictated the ways of food production.
We get to know the ways of drying fruit, cooking protected Kostel brandy, Kočevje forest honey and special quality Kostel water.
Extensive forests and clear waters have created a tradition of hunting and preparing game dishes, catching trout and storing them. Harvesting of forest fruits and berries is also established.
We read about the tradition of making dry goods and pottery, about peddlers ... and much more interesting about our Slovenian landscape, its people and customs.