Tag: book review

Shakshouka. Jerusalem kitchen. Boundless - Nidal Kersh

szakszuka-kuchnia-jerozolimy-bez-granic-nidal-kersh

Tea - Discover the true taste of the noblest drink in the world!

herbata-odkryj-prawdziwy-smak-najszlachetniejszego-napoju-na-swiecie

Meal Prep. Cook once a week - Gina Homolka

meal-prep-gotuj-raz-na-caly-tydzien-gina-homolka

Siga Siga The taste of Greece on your plate - Sabina Francuz

siga-siga-smak-grecji-na-twoim-talerzu-sabina-francuz

Cheese. A maturing guide for connoisseurs - Carolina Pietyra & Kamil Wernicki

ser-dojrzewajacy-przewodnik-dla-koneserow-carolina-pietyra-kamil-wernicki

Four Seasons at Polana Smaków - Andrzej Polan

cztery-pory-roku-na-polanie-smakow-andrzej-polan

Pastaman - Mateo Zielonka - The art of making pasta step by step

pastaman-mateo-zielonka-sztuka-robienia-makaronu-krok-po-kroku

TASTE - Yotam Ottolenghi and Ixta Belfrage - A culinary book

smak-yotam-ottolenghi-i-ixta-belfrage-ksiazka-kulinarna

Lunch in Rome. World history in one meal - Andreas Viestad

obiad-w-rzymie-historia-swiata-w-jednym-posilku-andreas-viestad

Idyllic flavors by Olia Hercules, a book by the author of Mamuszka i Kaukasis

sielskie-smaki-olia-hercules-ksiazka-autorki-mamuszki-i-kaukasis

Tartine Bread - Chad Robertson - Bread from the best bakery in the world

tartine-bread-chad-robertson-chleb-z-najlepszej-piekarni-swiata

Pasta masters. Homemade pasta made of eggs, semolina and olive oil

mistrzowie-makaronu-domowy-makaron-z-jajek-semoliny-i-oliwy
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