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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 recipes contain ingredients that can be obtained from our gardens, markets and shops, and the dishes are accessible to everyone and will satisfy everyone's taste.
Noticing the lack of professional literature on international gastronomy in our country, the author of this book decided to prepare this World Chef, which includes recipes from all over the world.
How to make a salad for lunch every weekday in 20 minutes, or even less