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A new cookbook with many excellent recipes of famous dishes from all regions of Italy. A detailed and comprehensible description of the preparation and color photos will certainly be a great help to you when trying Italian food yourself.
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.
The cookbook features a variety of recipes for preparing beans in different ways, emphasizing their nutritional value, availability, and importance in the everyday diet.