Cooking of Mount Athos – Monk Epifanios Mylopotaminos – Mount Athos

Description The book “Cooking of Mount Athos” includes one hundred and twenty-six (126) genuine traditional recipes of Mount Athos. These are the most representative recipes from those that the fathers used to cook on Mount Athos. Meat is excluded from the diet of Mount Athos monks, both white and red. The monks of Mount Athos fast for two hundred days a year, so their diet is similar, without however lacking in taste, creativity and variety. The author of the book, Monk Epifanios Mylopotaminos, emphasizes that what he wants is to pay more attention to the traditional cuisine of the Greeks, the so-called Mediterranean. “In the food that our parents and ancestors prepared and ate. This is the Mount Athos cuisine that I learned to cook for thirty-three years. Experts characterize it as healthy, Mediterranean, dietary, etc. I don’t know what to call it… You call it whatever you want, monastic, monastic, Mount Athos or traditional. What matters is that it has a confirmed effect of lower triglycerides and cholesterol, helps lower blood pressure while reducing other harmful effects.” The monastic diet, as scientific research shows, has rich benefits for the human body and is a factor of longevity. The book Cooking of Mount Athos is fully illustrated and divided into three parts: Fish · Legumes & Olive Oil · Molluscs & crustaceans. The recipes are enriched with monastic songs, patristic texts, proverbs and other psychobeneficial, which are inserted between the texts and images.   Pages: 263 Dimensions: 23 x 20 x 2 cm