Greek Monastery Cookery

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Archimandrite Dositheos
Greek Monastery Cookery

The English version of a "tasty" book with hundreds of lenten meals recipes (without meat) for those who observe the Lenten season and not only, written with care by the Abbot of the Holy Monastery Tatarna and experienced cook, father Dositheos. 

book size (in cm): 17x24
Pages:368
Hard cover
Language: English 

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Table of Contents

Holy host	7
Artichokes	18
Beans	29
Broadbeans	38
Cabbage	40
Cauliflower	44
Celery	47
Chickpeas	48
Eggplants	54
Fava	72
Fennel	74
Garlic sauce	75
Greenpeas	78
Leeks	80
Lentil soup	83
Mushrooms	85
Okra	91
Potatoes	92
Spinach	101
Sprouts	106
Squash, Courgettes, Vegetable Marrows	107
Stuffed leaves	114
Vegetables (General)	116
PART TWO: FISH DISHES
Blockfish	128
Carp fish	129
Chub mackerel	131
Eels	133
Fish (General)	134
Perch	144
Porgy	145
Sardines	147
Sea bass	148
Sole	151
Stochfish	155
Swordfish	176
Trout	169
Tuna	173
PART THREE: SEAFOOD
Crabfeet	182
Cuttlefish	184
Mussels	190
Octopus	192
Softroe	197
Squids	204
PART FOUR: MISCELLANEOUS DISHES
Barley	212
Bread	213
Eggs	214
Escargots	218
Fasting Steaks	221
Flaky pastry	222
Fricasee	226
Macaroni pasta	227
Olive food	235
Omelets	237
Pizza	241
Rice	242
Salads	250
Sandwiches	254
Sauces	258
Soups	270
Soya food	277
Stews	278
Trahanas	282
PART FIVE: SWEETS AND PASTRIES	286
APPENDIX
The Greatest Recipe Ever	325
A Diet for Weightwatchers	328
Useful and Practical Tips	332
When Is It Time to Consume?	341
An Untold Story: History of Monastic Cooking	346