ITHACA Online
The Cuisine of Mount Athos
 Brother Epifanios of Mylopotamos

263pp.
Sygxronoi Orizontes, 2008
ISBN13: 978-960-398-238-8

Get to know the delicious fare of Mount Athos, a monastic state in northern Greece. Epifanios hasn’t studied cookery formally but he learnt the arts and traditions of cuisine from his fellow monks at Mylopotamos, an offshoot of Megisti Lavra Monastery on Mount Athos in northern Greece, where he also established a vineyard and winery.
The 126 recipes, illustrated with evocative pictures taken on Athos, are meat-free but include fish and seafood, with tips on how to select the freshest fish in season. Taste the tahini soup, fresh cod with courgettes, artichokes with broad beans, lobster with amaranth and snails in wine.
Brother Epifanios insists that cooking is an act of love for those who are to eat the food. Each recipe comes with a piquant proverb or excerpt from holy writ, all on the subject of food. Separate chapters describe the culinary traditions, history and background of Mount Athos


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