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The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
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 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.
After reading a lot of literature and visiting many countries, trying and comparing, the authors, trying to satisfy all tastes, singled out the best recipes and created this practical and interesting book that will sweeten your life.