Enciklopedija mediteranske kuhinje 6: Bijelo meso
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
Due to the variety and typology of meat that is included in the category of white meat and the different types of preparation that can be used in the kitchen, the recipes in this book can be used to create the most diverse menus.
From the content: Veal Poultry Rabbit Lamb and kid Pork
Original title
L'enciclopedia della cucina italiana
Editor
Andrea Elli, Ivana Galić Laslavić
Illustrations
Ado Mascheroni, Laura Cavalieri, Maristella Mussini
Graphics design
Roberto Besana
Dimensions
26 x 20 cm
Pages
447
Publisher
Europapress holding, Zagreb, 2006.
Latin alphabet. Hardcover.
Language: Croatian.
ISBN
978-9-53674-887-7
Two copies are available
