Škola kuhanja #9

Škola kuhanja 6: Jela od riba, rakova i školjki

Škola kuhanja 2

Škola kuhanja 1

The book is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.

Enciklopedija mediteranske kuhinje 6: Bijelo meso

The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.

Hladna kuhinja: Od zakuski i predjela do hladnog bifea

On 400 pages and with more than 800 tried-and-tested recipes, accompanied by color photographs, this book explains everything you need to know about cold cooking in a simple way in words and pictures.

Osvježenje iz čaše: kreme, kupovi, sladoledi, napici

This manual is a useful resource for anyone who wants to enrich their dessert repertoire and enjoy homemade refreshments.