One hundred and twenty-six recipes, the most representative of those used by the monks of Mount Athos, from whose diet are excluded meats, white and red. The monks of Mount Athos fast for two hundred days a year, so their diet is similar. The author, addressing his readers, stresses that what he seeks is to show more attention to the traditional cuisine of the Greeks, the so-called Mediterranean. "The food that our parents and ancestors made and ate. This is Mount Athos cuisine, which I learned to cook for thirty-three years. Experts characterize it as healthy, Mediterranean, dietary, etc. I don't know what to call her... you call her what you want, Nunnery, monastic. Athonite or traditional. What matters is that it has fewer triglycerides and cholesterol as a proven result, contributes to the reduction of blood pressure, while at the same time reduces the other harmful ones."
The fully illustrated book is divided into three parts: A) Fish, B) legumes and oil, and C) molluscs and crustaceans. The recipes are preceded by two texts, in the form of an introduction, by Theodoros Ioannidis and Thanasis Georgiadis and followed by an epimeter (the Mount Athos), informative for the reader who does not know the Garden of Panagia. Kalogeric songs, patristic texts, proverbs and other spiritual benefits are inserted between the recipes, interspersing them appropriately...
Book pages: 266, book dimensions: 20x23 CM (hardcover)
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