From a Monastery Kitchen

by Victor-Antoine d'Avila-Latourrette, Victor Antonine Latourette

When first published over twenty years ago, FROM A MONASTERY KITCHEN became an instant classic of monastic cookery, admired over the centuries for its emphasis on simplicity, wholesomeness, good taste, and its use of Nature's seasons as a source for many ingredients.
Now newly revised and expanded, Brother Victor-Antoine d'Avila-Latourrette, author of the best seller, Twelve Months of Monastery Soups, has developed more outstanding recipes that will appeal to all those who desire a healthy, all-natural, and always delicious diet.
Enhancing the pleasure of the recipes themselves are charming words and quotes that make this book a treasure for both palate and spirit.
"For this monk, preparing food is prayer."
-GOURMET Magazine

Genres: Cookbooks, Cooking, Nonfiction, Reference, Cuisine, Food, Spirituality

128 pages, Paperback

First published April 1, 1989

Reviews

[Pam]

This is one of my favorite cookbooks, full of the simplicity of the Benedictine lifestyle. It's the way we all should eat, from the garden and the hands of God. It's organized by the seasons of the year, using produce in abundance during that time. The quotes from the saints and classic writers are a joy and inspiration.

[Lisa]

My friend Jane Sowers gave me this lovely book in May 1999. The recipes are peaceful and healthy, the book is a pleasure to read as well as to use...

[Prosperidad Paz Vida e23944]

Catholic classic food at the best. In the book From a Monastery Kitchen: The Classic Natural Foods Cookbook written by Brother Victor-Antoine d'Avila-Latourrette the reader will be guided through the process of making various vegetarian foods. These are budget friendly foods, especially if made during the "in-season" for fruits and vegetables.

The reader will enjoy making these recipes for a family of 4 or a gathering of many people. Pro tip: If the reader likes, she/he /they may also spilt the soup up into 3rds, using 1/3 immediately and saving "freezing" the other 2/3 for a later meals. Spilt these other 2/3 into respective 1/3 and 1/3 portions.

Many soups, breads, and veggies made with spices and fresh ingredients. There are 4 sections, broken up into the 4 seasons: Winter, Spring, Summer, Autumn. If you have enjoyed the other Monastery Kitchen cookbooks, you will enjoy this book as well. Like the other cookbooks in the Monastery series, you will have the book divided into 4 seasons. Each season focusing on "in-season" ingredients. Some of the recipes overlap the other cookbooks, but it is still worth a read-up. This particular cookbook is a vegetarian cookbook and has no meat recipes. Towards the end, the author gives recipes for how to make his "My Spices" and "Mixed Herbs" so that you might learn how to make your own jar of spices at home. The author also gives the name and address of 10 different Monasteries where food products can be purchased, if you so choose. I recommend the Christmas sweets and breads: Twelfth Night Cake (p 36), Dutchess County Apple & Pear Tart (p 37), Christmas Day Bread (p 38), Epiphany Bread (p39). This version of *Epiphany Bread is simple, not like the elaborate Catholic Epiphany Bread common to Mexican Catholics. Each season has soups & appetizers, main dishes, salads, desserts.

[Michelle]

Another set of books found by accident at a local library. I bought what I could find online for my husband for Christmas. He has been cooking often from several of the books and writing down when he wants to try other recipies. These have become his all time favorite cookbooks and writings.

[DC]

We love Brother Victor-Antoine's Twelve Months of Monastery Soups and can't wait to try pretty much every recipe in this volume.

[Erika]

I liked the stories, quotes and pictures just as much as the recipes.

[Dianna Caley]

Good. The soup and breakfast recipes were the best. I loved the quotes from famous monks too.