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Food, which we consume every day, serves not only to satisfy hunger or satisfy the tongue. From the very beginning of its existence, mankind has used food as medicine.
This cookbook contains 82 pages and includes recipes for appetizers, main courses, desserts and drinks.
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.
Each of our carefully selected menus consists of of julha, the main dish, will satisfy the requirements of a modern diet based on healthy and light dishes.
The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
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.