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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.
Vegetable dishes and canning
This cookbook contains 82 pages and includes recipes for appetizers, main courses, desserts and drinks.
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.
Hungarian cuisine has a long and rich tradition and is included among the best cuisines in the world.
Lots of recipes, but also tips and "little secrets", from the simplest recipes ready in the blink of an eye, to sumptuous delicacies for special occasions.