Suvremen i brz način pripravljanja jela važan je preduvjet ukusne i zdrave prehrane.
Jedan primerak je u ponudi
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The book French cuisine provides an overview of traditional and classic recipes of French gastronomy, adapted to domestic use.
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.
Dishes with hot and cold toppings
In this cookbook, Ana offers delicious recipes for making pies, rolls, cakes, creams, cookies, donuts, and fruit cakes.
The cookbook features a variety of recipes for preparing beans in different ways, emphasizing their nutritional value, availability, and importance in the everyday diet.
"The Great Burdin's Cookbook" is the iconic translation of the monumental German cookbook from the 1970s, compiled by a team of authors led by Uta Meyer. The Serbian edition was prepared and translated by Ljiljana Vranić, with adaptations for the domestic