Traditional Serbian food and recipes is very specific book which presents food preparation with all its culturological, health and historical aspects, as a support to preservation of traditional and intangible cultural heritage of Serbia. (portal Diplomacy&Commerce).
Why is Serbian cuisine so specific?
Because it represents a unique collection of cultural and culinary, national and historical diversity that emerged in the past centuries… The mixture of Turkish, Greek, Bulgarian, Hungarian and other cuisines makes it rich and distinctive.
What is the target audience of this book?
Everyone! Tourists, whether they plan to spend their holidays in Serbia or are on a business trip to Serbia. Diaspora, so that anyone who is “warmed by the sun of another sky” remind themselves of some of the forgotten dishes and “feed” their nostalgia, as well as to give with great proud a copy of the book as a gift to a dear person in order to show what country they came from. Experienced chefs, as well as inexperienced beginners who will have the opportunity to put their knowledge on trial, especially after reading this book.
The book will be a compilation of 109 recipes gathered from all parts of Serbia geographically divided into: Northern Serbia (Vojvodina), Eastern Serbia, Southern Serbia, Western Serbia, Central Serbia, Kosovo; taking into account that all regions basically overlap, but they also have their own distinctive features.
Examples of specificities of these areas nowadays: Vojvodina is notable for dough-based foods – breads, strudels, pasta, as well as various kinds of processed meats. Central Serbia is known for spinach pies and spit-roasted pork. The specificity of western Serbia is smoked meat, while in the mountain regions lamb dishes are indispensable. Eastern Serbia cuisine is characterised by dry shepherd’s pies, lamb cooked in milk, smoked wild boar meat, janjija with three kinds of meat and various vegetables and Homolj kacamak. In southern Serbia, very popular dishes include grilled or spit-roasted meat, particularly the famous Leskovac grilled specialities. However, just to name an example, you can have a good spinach pie in all parts of Serbia.
The book is bilingual, Serbian and English. In addition to the mentioned 109 recipes, you can read about Serbian culinary history and about the impact of traditional cooking on human health.
It will be our great pleasure to share this book with you!
Format: 165 x 205 mm
Pages: 344 pages + hard covers + forzec
Paper: 96 pages: 90 gr shamoa retro-looking paper; 248 pages: 120 gr offset paper
Bins: cardboard coated 2 mm
Forzec: 160 gr offset paper
Print: 80 pages two-color; 260 pages color; cover color; forzec kolor;
Plastification: shiny covers 1/0
Finishing: hard tie, round rick, tabs seamed end
Packaged in thermosetting foil.
The weight of the book is about 860 g.
CIP – Каталогизација у публикацији – Народна библиотека Србије, Београд
ИЛИЋ, Миодраг, 1960-
Традиционални рецепти домаће српске кухиње / Миодраг Илић ; [фотографије Кристина Гашпар … [и др.] ; илустратор Душан Павлић ; предговор Слађана Шобајић ; превод на енглески Жељко Станимировић]. – Београд : Linkom-PC, 2018 (Београд : Алта Нова). – 341 стр. : илустр. ;
На спор. насл. стр.: Traditional Serbian food and recipes. – Упоредо срп. текст и енгл. превод. – Тираж 1.000. – Предговор: стр. 15-21.
a) Куварски рецепти, српски
JAS (Journalists Association of Serbia) member
Linkom-PC doo, Novi Beograd, Omladinskih brigada 83. Sva prava zadržana. All rights reserved.