The experienced dietitian-nutritionist Panagiota Karakasidou presents in a systematic way the most important things we need to know about fasting diet, while also offering us delicious recipes, tested for years by herself in her family's everyday life. This combination of scientific knowledge and personal experience makes the book unique. In the third edition, the book is released improved and enriched with the collaboration of chef and food stylist Elisavet Delecha, who cooked and photographed Panagiota Karakasidou's recipes. Stylianos Karlos took care of the specialized nutritional tables, a valuable tool for everyday life. The edition is supported by the Center for Education and Treatment of Eating Disorders and sponsored by Threesome Ceramics. The book is divided into four parts: The first presents the general theory of fasting diet, the second provides detailed diets to apply the theory in practice, the third includes recipes for salads, legumes, seafood, pasta, etc., and the last part contains detailed nutritional tables with the content of each recipe in vitamins, minerals, proteins, carbohydrates, and fats. Dietitian-nutritionist and author Evangelos Zoubaneas, director of the Center for Education and Treatment of Eating Disorders, writes about the book: Panagiota Karakasidou's book is a real treasure. It is the cognitive and personal experience of one of the most excellent colleagues in Greece, who generously offers us so many ideas, advice, recipes, and diets that it can be an indispensable handbook for every healthcare professional and anyone who observes fasting days. It is a very important dietary guide, which is unlikely to be found in Greek and global literature. Personally, since I got my hands on the first pages of the book, it has become an indispensable tool in my work, while at the same time the recipes presented increasingly appear on the family table. It is worth noting that the tables with food combinations according to the diversity of each seasonal fasting are unique and fully guaranteed nutritionally. Elisavet Delecha notes: My collaboration with Giota Karakasidou in the book you are holding was a new, tasty experience. As I cooked her recipes, I discovered her concern for the quality of food, as well as for preserving its deliciousness and taste. I believe that food is a pleasure through which loved ones have the opportunity to come together and share beautiful moments.