Syntagologio- Cooking & Health is a functional publication by Kalendis Publishing, enabling us to adopt and share a healthy way of eating.
A different cookbook including 37 multi comfort recipes by Chef Iakovos Apergis.
| Author: | Iakovos Apergis |
| ISBN: | 978-960-594-100-0 |
| Pages: | 92 |
| Dimensions: | 26 X 27.5 cm |
As Iakovos Apergis states:
For most of us, food and flavor are given facts in our lives.
And yet, some of our fellowmen cannot enjoy these owing to a specific illness making basic functions such as chewing and swallowing difficult. In the difficult times encountered by a dear friend of mine, recipes were given birth in practice with mashed food that can, however, preserve its taste on the plate.
Salads, pies, main courses and desserts in 37 pureed, delicious and nutritious recipes, featured in Syntagologio: Cooking & Health by Kalendis Publishing in an attractive and graspable way for those who wish to prepare for themselves or the people they provide for.
In this book, however, there is another important element. The nutritional analysis, which was meticulously edited by the dietician Katerina Giazitzi.
Nutritional analysis of recipes is not an easy task. It requires for the nutritionist to work closely with the cook to “decipher” the empirical amounts in grams, and the grams of each ingredient into a complex process of calculating calories, macro- and micronutrients.
It is a duty of responsibility because not only is the accuracy of the calculations enough but also the evaluation of the result, which sometimes leads to an improvement of the recipe itself, says in the introductory note of the book Recipe: Cooking & Health, Dr. Boscou Georgios, Associate Professor of Organization & of Nutrition Units Management, Department of Dietetics-Nutrition Science, School of Health Sciences & Education, Harokopio University.
From the introduction by Dimitris Rousounelou, author, columnist for Gastronomos magazine:
The present “Syntagologio” is a quintessentially Hippocratic book. It was inspired by a man bent on fighting with his pots and ladles to offer redemptive pleasure, like Holy Communion.
The cook Iakovos Apergis has vast experience in professional kitchens of hospitals and institutions.
His experiential reflection concerns the knowledge of how food can give joy to the patient, joy that brings health, health that is a component of life, among others! It does not promise secret recipes and magical dishes. He serves cooking with faith and love for his fellow man.
He flavors his dishes with whatever is allowed on a case-by-case basis. It gives breadth and flavor richness to goods that were often offered “boiled”, without interest, without demands.
It succeeds, in cases and places where taste ankylosis prevailed and unfortunately still prevails, to give what even gourmets ask for: “flavorful depth” and “aftertaste”.
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