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How to cook quickly, well and cheaply. 50 menus (soup, main course, dessert).
The author provides numerous tips and tricks on how to make various barbecue specialties, including different types of meat, marinades, and adaptations for various environments and guests.
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
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.
Turkish cuisine is one of the world's most beautiful gastronomic stories.