Vegetarijanska i makrobiotička kuharica.
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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 is a fundamental work of cookery, a cookery textbook, very common in practical application in catering schools, restaurants and in home use.
The author is the first in Croatia to deal with nutrition based on the principles of the zone, which she adapted to the specifics of our eating habits.
Along with many recipes for imaginative and delicious dishes, you will find excellent instructions for food preparation here, as well as numerous tips for choosing ingredients and ideas for decorating.
