Quick, easy and traditional...Desserts for everyone.
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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 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.
This cookbook contains 82 pages and includes recipes for appetizers, main courses, desserts and drinks.
Hungarian cuisine has a long and rich tradition and is included among the best cuisines in the world.
The white meat category is made up of young cattle, poultry, young sheep and goats, rabbits and pigs. Color photo with each recipe.
Large culinary collection: 6.