Yugoslav cuisine has a rich tradition, and this magazine from 1988 provides an insight into the variety of dishes throughout the former Yugoslavia.
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A practical cookbook that offers recipes for every day of the year, adapted to the modern pace of life. The book is designed as a guide for anyone who wants to cook in a variety of ways, deliciously and simply, regardless of culinary experience.
The book is a practical cookbook intended for domestic pastry chefs, written in a clear and accessible style, with an emphasis on making cakes from common ingredients available in the former Yugoslavia.
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
Dozens of Top 10 lists – from the Top 10 Belgian beers to the Top 10 art galleries, museums and attractions for kids. Information that will be useful to any visitor to the city. And to save you time and money, there is also a list of Top 10 things to avoi