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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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.
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.
This manual is a useful resource for anyone who wants to enrich their dessert repertoire and enjoy homemade refreshments.
Vegeta's new cookbook rediscovers the joys of cooking and socializing at the table.
