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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 book is intended for students, technologists, nutritionists, and everyone involved in the fisheries and food industry.
Using good old recipes, you will make the always appreciated and favorite local specialties: sausages, kulen, sudžuka, liver sausage, blood sausage, tlačenice, zaseki, ham, prosciutto, bacon, and prepare traditional dishes from our widely known Kolinja fe
