Kuharski leksikon za ugostitelje

The book provides a comprehensive overview of culinary terms, techniques, recipes and basic information that are useful in the work of caterers, chefs and students in gastronomy schools.

Content of the Cookery Lexicon:

• Terminology: Explanation of culinary terms, including names of dishes, spices, cooking methods and types of food, with a focus on international and domestic cuisine.
• Recipes and techniques: Basic recipes and culinary methods, useful for understanding classic and contemporary cuisine.
• Organization of work in the kitchen: Tips for organizing work in catering facilities, including menu preparation and food handling.
• Table and service culture: Presentation of the rules of serving, arranging tables and etiquette related to guest service.
• Encyclopedic approach: Professional and concise descriptions adapted to professionals, making the book a useful manual in everyday work.

This lexicon is appreciated for its practicality and systematic approach, and is often used not only by chefs and restaurateurs, but also by cooking enthusiasts who want to expand their knowledge.