The Cuisine of the Holy Mount Athos

A unique cookbook featuring 126 recipes by Greek Orthodox Monk Epiphanius from Mount Athos. This book focuses primarily on fish, legumes, stews, and shellfish, offering a treasure trove of fasting recipes from the Mountain. Monk Epiphanius, the author of "Cooking of Mount Athos," had a rich history connected to Mount Athos and the tradition of monastic life. Initially, he resided at the Monastery of Saint Paul, where he was trained in Byzantine music and became an exceptional chanter.

He discovered his passion for cooking and the tradition of monastic cuisine. Subsequently, he moved to the Seat of Saint Eustathius - Mylopotamos, where he undertook the restoration of a historic and cultivated a vineyard. With respect for tradition, he established a winery and produces high-quality organic wines. Monk Epiphanius became widely recognized as an exceptional chef and winemaker, while dedicating himself to preserving the traditions of Mount Athos.

Father Epiphanios of Mylopotamos was the Greek monk who first introduced the cuisine of Mount Athos to the world. The author of the book "The Cuisine of Holy Mount Athos" made monastic cooking, primarily based on fish and legumes, an important addition to the healthy Mediterranean diet and immensely popular in its own right.