The Best of Slavic Cooking

Alojzije Kapetanović, Ružica Kapetanović

Associated Book Publishers, 1982 - Cooking - 265 pages

Contents

• TABLE OF CONTENTS Introduction: 3
• Hors DOeuvres: 21
• Soups and Soup Additives: 37
• Seafoods: 63
• Poultry and Game: 81
• Casseroles: 99
• Meats: 121
• Sauces: 143
• Salads: 157
• Vegetables: 177
• Desserts: 197
• Pastries: 215
• Breads: 243
• Index: 251

Bibliographic information

• Title: The Best of Slavic Cooking; William G. Lockwood and Yvonne R. Lockwood Collection of National, Ethnic and Regional Foodways
• Authors: Alojzije Kapetanović, Ružica Kapetanović
• Publisher: Associated Book Publishers, 1982
• Original from: the University of Michigan
• Digitized: Aug 27, 2009
• ISBN: 0910164061, 9780910164061
• Length: 265 pages
• Subjects: Cooking / Regional & Ethnic / European