Suvremen i brz način pripravljanja jela važan je preduvjet ukusne i zdrave prehrane.
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Vegetable dishes and canning
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.
"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?
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.
Dishes with hot and cold toppings
This book was created based on the desire to gather in one place various recipes for salads that are known to have great significance for our diet.