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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.
The cookbook features a variety of recipes for preparing beans in different ways, emphasizing their nutritional value, availability, and importance in the everyday diet.
Large culinary collection: 6.
Dishes with hot and cold toppings
Canning of fruits and vegetables
The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.