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The specificity of this cookbook is that the meals are based on fruits that are available in the spring and are characteristic of our climate.
The book is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.
This cookbook is not just a collection of 50 Indian recipes, but a taste of the wisdom and beauty of ancient India.
Great recipes for every occasion, cooking like in grandma's time, with questions about the culture of the table and eating, serving and arranging, but also nutrition make this iconic book a universal guide and cooking school for beginners and already expe
The book leads straight into your kitchen in a very interesting, unusual and fresh way with smells, colors and tastes.
With 800 recipes and 280 illustrations.