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Learn to prepare the finest red meat dishes that are suitable for every season.
An encyclopedic handbook for school and every home. More than 500 pages, 200 maps and more than 500 photographs and illustrations. Rich and varied geographical, historical and economic content in encyclopedic format.
The third volume of the "Great Encyclopedia of Countries" deals with the area of Western Europe (France, Monaco, Luxembourg...).
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
The book offers answers to many questions about the universe, human history, modern technologies, plant and animal life and the Earth.
An encyclopedic set of four volumes that deals with the history and development of fine arts in great detail and precision.