Enciklopedija mediteranske kuhinje 6: Bijelo meso
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
Due to the variety and typology of meat that is included in the category of white meat and the different types of preparation that can be used in the kitchen, the recipes in this book can be used to create the most diverse menus.
From the content: Veal Poultry Rabbit Lamb and kid Pork
Naslov originala
L'enciclopedia della cucina italiana
Urednik
Andrea Elli, Ivana Galić Laslavić
Ilustracije
Ado Mascheroni, Laura Cavalieri, Maristella Mussini
Naslovnica
Roberto Besana
Dimenzije
26 x 20 cm
Broj strana
447
Izdavač
Europapress holding, Zagreb, 2006.
Latinica. Tvrde korice.
Jezik: Hrvatski.
ISBN
978-9-53674-887-7
Dva primerka su u ponudi
