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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 book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
Lots of recipes, but also tips and "little secrets", from the simplest recipes ready in the blink of an eye, to sumptuous delicacies for special occasions.
The cookbook features a variety of recipes for preparing beans in different ways, emphasizing their nutritional value, availability, and importance in the everyday diet.
Meat from the pan, pot and roasting pan. Delicious hot and cold meat dishes for all occasions - from simple to festive.
The book contains more than 400 recipes for cooking, baking, stewing and grilling fish. Considering the rich offer and the fact that fish occupies an important place in the modern diet, the book offers the possibility of enriching its menu.