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 intended for students, technologists, nutritionists, and everyone involved in the fisheries and food industry.
The work is primarily intended for lawyers, farmers, winegrowers, winemakers and inspectors who were involved in the production, sale and control of wine.
