Recipe and training books for Greek and Cypriot kitchens. Every calorie, protein and macro figure is calculated from the ingredient beside it, and every burn figure from a published MET value — not estimated, not rounded up to look better, and not written by a machine that guesses.
All seven recipe books in one download.
Buy the one that matches the problem you actually have. They are the same format and they do not overlap.
There is no filler in these books. No life story before the ingredients, no stock photography, no "serves 4–6".
Calories, protein, carbohydrate and fat per serving, plus the EVZO protein score — grams of protein per 100 calories. Change a quantity in the ingredient list and the figure changes with it, because it is arithmetic, not a claim.
Every ingredient in grams, including the oil. A level tablespoon of olive oil is about 119 calories and a pour is closer to 350 — which is where most "healthy" cooking quietly goes wrong.
One short paragraph per recipe explaining the decision that matters — the swap, the technique, the thing people get wrong. You should be able to cook without the book after a fortnight.
Two alternatives per recipe for the ingredient you do not have or do not eat, with the consequence stated when there is one.
