Provider: - Institution: - Data provided by Europeana Collections- Stara kuharska knjiga iz leta 1915. Last Danijele Želko iz Ribnice. Zanimivo, da so v njej samo recepti iz živil, ki so bila v ...tistem času na razpolago.“V vojnem času je bila preskrba prebivalstva z živili prioritetna skrb mestnih oblasti, medtem ko je bilo podeželsko prebivalstvo bolj ali manj prepuščeno lastni iznajdljivosti in danim možnostim.” (Remec, 2015, str. 16)- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Recept za biskvit v stari kuharski knjigi iz leta 1915.Last Danijele Želko iz Ribnice. - All metadata published by Europeana are ...available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- - All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- 1902 je izšla že 5. izdaja Slovenske kuharice Magdalene Pleiweis. Prvič je delo izšlo 1868. Avtorica je knjigo napisala na temelju ...lastnih kuharskih izkušenj.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain ...Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Knjiga vsebuje več kot 1800 receptov za domače in tuje jedi.- All metadata published by Europeana are available free of restriction ...under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Popoln naslov kuharske knjige v nemščini je: Allerneuestes Oesterreichisches Kochbuch fuer herrschafrtliche und andere Tafeln : ...Herausgegeben von einem erfahrnen fuerstlichen Koch ; Nebst einer deutschen Erklaerung der im Buche vorkommenden Franzoesischen Kunst- und anderen Woerter, dann einigen beilaufigen Anmerkungen zu jedermanns Verstaendigung und einem Anhange uber den innern Haushalt, besonders angehenden Koechen gewidmet. Nebst einer Anweisung (gepoekeltes) Fleisch und Fische zu verfertigen, dann einigen notwendigen Berrichtungen des Kochs in der Haushaltung; nebst Beispielen von Supee und Esszettel … Izdal jo je neki izkušeni kuhar s knežjega dvora, zraven pa je zapisal nemške razlage določenih francoskih izrazov kuharske stroke in drugih besed, ki se pojavijo v knjigi, nato pa še približne opombe zato, da bo vsak razumel ter prilogo za pripravo vseh vrst zmrzlin (“Gefrornen”) in vloženega sadja. Pred nami je 2. zvezek 2. izdaje te kuharske knjige, v prvem delu opisuje tudi hišno (notranje) gospodinjstvo in poda navodilo za pripravo soljenega mesa in soljenih rib. Nato podaja še nujna poročila kuharja v gospodinjstvu ter primere juh in jedilnih listkov. Neimenovani kuhar v predgovoru izpostavi, da se je namenil kuharsko knjigo pisati zato, ker so se ljudje pritoževali nad pomanjkljivimi navodili pri receptih, saj niso bile navedene količine sestavin. Zato je sam pripravo vsake jedi zelo natančno opisal in se pri tem ravnal po avstrijskih merah za količino. Piše tudi, da knjige ni pripravil za tiste, ki so že precej izkušeni, marveč za one, ki se želijo nekaj naučiti in bodo kuhali po njegovih receptih. Pomembno se mu zdi, za koliko ljudi se jed pripravi. - All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
