Using good old recipes, you will make the always appreciated and favorite local specialties: sausages, kulen, sudžuka, liver sausage, blood sausage, tlačenice, zaseki, ham, prosciutto, bacon, and prepare traditional dishes from our widely known Kolinja fe
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The author provides numerous tips and tricks on how to make various barbecue specialties, including different types of meat, marinades, and adaptations for various environments and guests.
Sometimes it is forgotten that alcoholic beverages arrive on our tables with food, and not only with food, that since ancient times they have played an enviable multiple role in culinary art.
Gone are the days when vegetarians were considered whimsical individuals. Modern vegetarian cuisine is fresh and young, exciting and refined, and more and more gourmets are finding themselves in vegetarianism.
If you belong to the growing group of people with food allergies, don't despair, because it doesn't mean you have to give up most gastronomic pleasures. In this book you can find recipes that will help you prepare very tasty and imaginative dishes...
