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"Soybeans on Your Table" by Ignac Kulier is a book dedicated to the nutritional and health value of soy and its application in everyday nutrition.
Veljko Barbieri’s fascinating culinary-historical collection dispels misconceptions and myths and reveals the origins of dishes through one hundred stories, linking gastronomy, mythology, and cultural heritage.
A 2011 special edition of *Žena+* magazine presents the best traditional and modern recipes for homemade preserves. The guide offers proven advice on pasteurization, pickling, and preparing both savory and sweet preserves.
This practical family cookbook offers carefully selected recipes for everyday meals and special occasions, providing simple instructions and useful culinary tips designed for both beginners and experienced cooks.
Višnja Ogrizović’s cult cookbook from 1976 presents a rich collection of recipes from cuisines around the world, offering readers a diverse overview of international gastronomic traditions and culinary techniques.
Walter Pedrotti’s culinary guide to preparing soy. It offers practical recipes, nutritional advice, and guidelines for incorporating soy, tofu, tempeh, and seitan into a healthy daily diet.