Two copies are available
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The specificity of this cookbook is that the meals are based on fruits that are available in the spring and are characteristic of our climate.
The book is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.
The book contains more than 400 recipes for cooking, baking, stewing and grilling fish. Considering the rich offer and the fact that fish occupies an important place in the modern diet, the book offers the possibility of enriching its menu.
