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Fish and seafood - meat - desserts
Dishes with hot and cold toppings
The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
Vegetable dishes and canning
The book is a practical manual in the field of dietetics, written in post-war Yugoslavia, when nutritional science was in the phase of connecting medical knowledge and everyday practice.
"A Book for Every Cook" is a practical cookbook from the "Contemporary Cookbook" library. It contains recipes for sauces and meat dishes with sauces, intended for everyday household use.