Lihatoidud

This book contains recipes for preparing cold and hot meat dishes, discussing them according to the type of meat.

The nutritional composition of the meat, the content of vitamins and minerals are presented in tables. The change in the weight of meat during cooking is given on the basis of valid, tried and tested norms. Since many of the basic methods of meat processing are repeated in the preparation of different meat dishes, frequently applied operations in meat processing have been discussed separately. There is a separate chapter on seasonings suitable for meat dishes.

At the beginning of each food group, the most important information about the corresponding type of meat and its use is given. For each dish, the most suitable sauces and side dishes are mentioned, but they can be changed at will.

Recipes are mostly for four people, steaks and roulades for 6-8 people.