One hundred twenty-six recipes, the most representative of those commonly used by the monks of Mount Athos, from whose diet meats, both white and red, are excluded. The monks of Mount Athos fast for two hundred days a year, so their diet is accordingly adjusted. The author, addressing his readers, emphasizes that what he aims to do is to draw more attention to the traditional Greek cuisine, the so-called Mediterranean. "To the foods that our parents and ancestors prepared and ate. This is the Athonite cuisine, which I have learned to cook for thirty-three years. Experts describe it as healthy, Mediterranean, dietary, etc., I don't know what to call it... You can call it whatever you want, monastic, Athonite, or traditional. What matters is that it has a proven result of lower triglycerides and cholesterol, helps reduce blood pressure, and at the same time reduces other harmful substances."

The fully illustrated book is divided into three parts: a) Fish, b) Legumes and vegetables cooked in oil, and c) Mollusks and shellfish. Two texts precede the recipes, serving as an introduction, by Thodoris Ioannidis and Thanasis Georgiadis, and an epilogue (Mount Athos), informative for the reader who is not familiar with the Garden of the Virgin Mary, follows. Monastic songs, patristic texts, proverbs, and other beneficial interjections are interspersed among the recipes, suitably embellishing them.