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Alta Editions is an award-winning publisher of beautiful online cookbooks. 

Viktorija Todorovska

VIKTORIJA TODOROVSKA runs Oliva Cooking, a cooking, wine, and travel company based in Chicago. She studied cooking at Apicius in Florence and is an accredited Sommelier (International Sommelier Guide), French Wine Scholar (French Wine Academy), and Certified Specialist of Wine (Society of Wine Educators). She teaches wine to professionals and nonprofessionals, and is the author of several book on Mediterranean regional cooking.

Viktorija's Books

The Puglian Cookbook is beautifully illustrated with recipe and preparation photos as well as images from Puglia itself. Author Viktorija Todorovska (a Chicagoan who studied cooking at the famed Florentine culinary school Apicius) has created a memorable introduction to the unsung cuisine in this southern Italian region.

Puglian cooking's two great benefits are of huge interest today: it's very simple and incredibly healthful, as it's based largely on olive oil and fresh vegetables.

These simple delicious recipes should appeal to anyone wanting to cook wonderful meals without a lot of fuss.

 


Sardinia, the isolated and majestic island off the southwest coast of Italy, has a rich and ancient history as home to different Mediterranean peoples whose customs have intertwined over the centuries. The result is an unparalleled richness of cuisine. The Sardinian Cookbook captures these wonderful flavors, delivering more than 100 easy-to-make recipes that are as healthful as they are delicious.

From myrtle, saffron, and honey to lamb, seafood, and specialty cheeses, Sardinian food features a broad variety of flavors for any occasion. 

This cookbook follows Viktorija acclaimed The Puglian Cookbook, and captures the mystique of another appreciated region of Italy. 


Cover of Provence Food and Wine

Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients like olive oil, garlic, fresh vegetables, and bountiful Mediterranean seafood. Packed with 40 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food and Wine also provides detailed information on regional wines, including the region’s famous rosé.

Readers will learn about pairing wine and food and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food and Wine is a resource for travelers, featuring tips on what to do, where to stay, and how to have the complete experience.

I have gathered a set of representative recipes from the region that showcases the principles on which the cuisine is based: simplicity, integrity of ingredients, and flavors.
— Viktorija Todorovska

 

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