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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.
Fish and seafood - meat - desserts
The cookbook features a variety of recipes for preparing beans in different ways, emphasizing their nutritional value, availability, and importance in the everyday diet.
The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
"The Great Burdin's Cookbook" is the iconic translation of the monumental German cookbook from the 1970s, compiled by a team of authors led by Uta Meyer. The Serbian edition was prepared and translated by Ljiljana Vranić, with adaptations for the domestic
Dishes with hot and cold toppings