Suvremen i brz način pripravljanja jela važan je preduvjet ukusne i zdrave prehrane.
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„Veliki Burdin kuvar“ je kultni prevod monumentalne nemačke kuvarske knjige iz 1970-ih, koju je sastavio tim autora predvođen Utom Majer. Srpsko izdanje je pripremila i prevela Ljiljana Vranić, sa adaptacijama za domaće tržište.
Riba zauzima važno mesto u savremenoj ishrani, a mnogi ljudi će obogatiti svoj svakodnevni meni ovom kuvarskom knjigom.
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.
200 step-by-step pasta recipes
The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
Cookbook of international specialties