Cooking: Cooking practice

Taskov, Nako and Mitreva, Elizabeta and Metodijeski, Dejan (2014) Cooking: Cooking practice. Lambert Academic Publishing . ISBN 978-3-659-635 14-4

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Abstract

In this book the topic of cooking has been main topic.First products of animal origin has been investigated,than grain and grain products.Cold appetizers have been subject of investigation in the fifth chapter,followed by chapter six in which soups and potages had been introduced.In chapter seven and eight sauces and fish dishes were described.Afterwards beef dishes and national dishes had been introduced.,also vegetarian diet had been subject of interest in the last two chapters.

Item Type: Book
Subjects: Social Sciences > Other social sciences
Divisions: Faculty of Tourism and Business Logistics
Depositing User: Nako Taskov
Date Deposited: 21 Nov 2014 14:01
Last Modified: 21 Nov 2014 14:01
URI: http://eprints.ugd.edu.mk/id/eprint/11388

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