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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.
This book offers 30 ideas for truly sensational salads, from light and attractive to hearty main course salads, suitable for any occasion. Each recipe is accompanied by photographs of the individual stages of preparation.
"The Great Burdin's Cookbook" is the iconic translation of the monumental German cookbook from the 1970s, compiled by a team of authors led by Uta Meyer. The Serbian edition was prepared and translated by Ljiljana Vranić, with adaptations for the domestic
"New Croatian Cuisine" by the famous publicist Davor Butković and one of the most prominent culinary artists, Ana Ugarković, does pioneering work for domestic readers: it sets the canon and answers the question: What is truly Croatian cuisine?
Hungarian cuisine has a long and rich tradition and is included among the best cuisines in the world.