Greek Monastery Cookery PDF Download

Author: Archimandrite Dositheos
Publisher:
ISBN: 9789608360365
Category : Cooking
Languages : en
Pages : 367

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Author: Victor-Antoine D'Avila-Latourrette
Publisher: Broadway
ISBN: 9780767906098
Category : Vegetarian cooking
Languages : en
Pages : 0

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Book Description
As good for the body as they are for the soul--America's best-known monastery cook captures the essence of culinary and spiritual simplicity in a complete collection of recipes and menus for every meal of the day. " In our hectic, mechanized age, Brother Victor-Antoine's recipes have been welcomed by thousands of tranquillity-seeking readers. His most extensive cookbook to date, Simplicity from a Monastery Kitchen" now brings his unique culinary spirit to every meal and occasion. As always, he draws on locally grown offerings to create a fresh range of recipes. Complemented by the influence of his French palate, each selection combines elegant flavors with natural ingredients for a satisfying yet nourishing dish. Start the day with Eggs in Potato Croustades or Avignon Banana and Raisin Bread. For lunch, try one of ten hearty soups, or a Polenta and Broccoli Casserole. Dinner could comprise Easy Spinach Croquettes and a Jerusalem Artichoke Salad, or a lavish affair featuring Asparagus Canapes, Grilled Sea Bass with Dill Sauce, and St. Peter's Zabaglione. Also including a variety of souffles, savory pancakes, crepes, pastas, a special section devoted to mushrooms, and a tempting array of more than two dozen sauces, Simplicity from a Monastery Kitchen" provides a way of cooking that truly celebrates the bounty of the Earth.

Author: Lottie Storey
Publisher: Random House
ISBN: 1448176999
Category : Health & Fitness
Languages : en
Pages : 290

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For centuries, the monks of Mount Athos have enjoyed long lives, healthy bodies and calm minds thanks to their unique diet and lifestyle. Now you too can discover the secrets of good nutrition from this ancient community in a remarkable new diet book. In The Mount Athos Diet, you'll follow the intermittent diet that keeps the monks slim, youthful and largely free from disease. The diet is made up of three easy-to-follow patterns throughout the week: - Three fasting days full of delicious fruits and vegetables from nature's larder - Three moderation days to enjoy the best of the Mediterranean, including olive oil, fish and even red wine - One feast day to completely indulge in whichever foods you like With a simple diet plan, recipes, menu planners and tips on how to adapt the diet, plus guidance on exercise, meditation and emotional wellbeing, The Mount Athos Diet promises to transform your body and mind to help you lose weight, feel fitter and live longer.

Author: Maria Psilakis
Publisher:
ISBN: 9789607448248
Category : Cooking, Greek
Languages : en
Pages : 208

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Author: David E. Sutton
Publisher: University of California Press
ISBN: 0520280555
Category : Cooking
Languages : en
Pages : 256

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Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256567
Category : Cooking
Languages : en
Pages : 329

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A Dutch oven is the most versatile pot in your kitchen: a soup pot, a deep fryer, a braiser, a roaster, an enclosed bread oven, and the perfect vessel for one-dish meals. Don't relegate your prized pot to the back of the cabinet. Learn how to put your Dutch oven to work every day in so many different ways. Turn out practical yet fun meals made entirely in one pot, such as Weeknight Pasta Bolognese; Chicken Pot Pie with Spring Vegetables; and Lamb Meatballs with Orzo, Tomatoes, and Feta. Impressive braises and roasts, such as Braised Short Ribs with Wild Mushroom Farrotto and Roasted Pork Loin with Barley, Butternut Squash, and Swiss Chard, go seamlessly from the stovetop (the enameled surface makes it easy to create fond without burning) to the oven (cast iron maintains steady heat to ensure food cooks perfectly). We even walk you through deep frying and artisanal bread baking at home (try the Korean Fried Chicken Wings or the Braided Chocolate Babka). And a range of appealing desserts, from Pear-Ginger Crisp (the pot holds a generous 5 pounds of pears) to Bourbon-Pecan Bread Pudding, benefit from the Dutch oven's high sides and even heating.

Author: Debbie Matenopoulos
Publisher: BenBella Books, Inc.
ISBN: 193952993X
Category : Cooking
Languages : en
Pages : 306

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Debbie Matenopoulos grew up in a traditional Greek household, eating delicious, authentic Greek cooking that her family had passed down for generations. When Debbie started her television career in New York on The View, she began eating a standard American diet. Despite carefully limiting how much she ate, she found herself gaining weight and losing energy. Debbie moved on to anchor and special correspondent positions at E! News and TV Guide Channel, then to many other roles that had her on the go all the time. It was only when she returned to her traditional Greek diet that she found herself easily—and healthily—realizing her natural weight and regaining the stamina she had as a teenager. In It's All Greek to Me: Transform Your Health the Mediterranean Way with My Family's Century-Old Recipes, Debbie shares 120 of her family's traditional Greek recipes and adds her own touch to make them even healthier and easier to prepare. After tasting Debbie’s dishes, such as her mouthwatering version of Spanakopita and her take on Fasolatha, you’ll be amazed that these delicious foods are good for you. Debbie even includes tips on how to adapt her recipes to meet any dietary needs, so all readers can enjoy her hearty meals. With a foreword by Dr. Michael Ozner, one of the nation’s leading cardiologists, the recipes in It’s All Greek to Me adhere to the healthiest diet on the planet: the traditional Mediterranean Diet. Modern science is catching up to what Greeks have known for millennia: health comes from eating natural, whole-food ingredients that haven’t been processed or pumped full of hormones, antibiotics, or preservatives. Let It’s All Greek to Me bring your friends and family together to share in the experience of a Greek meal and way of life. Opa! A portion of all proceeds will benefit the ALS Association.

Author: Ken Albala
Publisher: Columbia University Press
ISBN: 0231520794
Category : Cooking
Languages : en
Pages : 274

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Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure. Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.

Author: Andrew Jotischky
Publisher: A&C Black
ISBN: 1441181652
Category : History
Languages : en
Pages : 225

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How did medieval hermits survive on their self-denying diet? What did they eat, and how did unethical monks get around the rules? The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life, the most striking being food and drink. A Hermit's Cookbook opens with stories and pen portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the desert fathers were revived in both the Byzantine and western traditions, looking at the cultivation of food in monasteries, eating and cooking, and why hunting animals was rejected by any self-respecting hermit. Full of rich anecdotes, and including recipes for basic monk's stew and bread soup -- and many others -- this is a fascinating story of hermits, monks, food and fasting in the Middle Ages.

Author: Nicholas Tselementes
Publisher:
ISBN:
Category : Cooking, Greek
Languages : en
Pages : 239

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