A Taste of Heaven: A Guide to Food and Drink Made by Monks and Nuns

by Madeline Scherb

Madeline had been dreaming about changing her life. But something kept getting in the way. Bills, work, family commitments. Then she had an epiphany. She left New York and traveled for two years to some of the most remote monasteries on earth. She asked one What can the rest of us learn from monks and nuns and the life they lead? A Taste of Heaven gives you the answers. A Taste of Heaven is for you dream of changing your life*You need inspiration for following your dream*You have put off your dream for years

Genres: Food, Cookbooks

218 pages, Paperback

First published July 21, 2009

About the author

Madeline Scherb is author of A Taste of Heaven, a monastery recipe cookbook and specialty travel guidebook that talks about Belgian beer, desserts, fruitcake, and other food and drink made by monasteries.

A Taste of Heaven is now available as a Nook book, Kindle book and paperback. Signed copies of this unique monastery recipe cookbook and specialty travel guidebook are available at www.madelinescherb.com.

Reviews

[Claudia]

There is something about food and drink made under the supervision and/or by monks and nuns that just makes it taste that bit better than the regular commercially available food items. Maybe it's in the ingredients that are fresh and grown under organic conditions. Maybe it's the different mental attitude that the abbey conveys - they are there to pray and keep their hands from being idle. They are not to make a profit - just to help cover the cost of expenses. The harmony and silence manages to just add that something that makes their beers, wine, candy, cheese and more just. . . tasty.

The author breaks her book down into four sections -
*Celestial Spirits which includes 6 abbeys, and their brew pubs as well as over 20 different drink recipes. Oh, and how to tell a true authentic "Trappist" product (it's all in the label that products coming from abbeys can affix to their creations).
*Holy Cheese which gives 2 itineraries, 9 abbeys and 7 recipes.
*Sweet Temptations talk of the soft caramels and other sweet treats that 4 different abbeys provide along with 4 recipes for trying at home.
*Other Edifying Edibles of jams, spice blends, bacon and hams, vinegars and more from 5 abbeys with an itinerary of 4 more and 2 recipes.

The book ends with a short bit on the difference with monastery fruit cake and etiquette for those who take advantage of staying at various guest houses. Note, not all of the monasteries are in the English speaking lands so a knowledge of the native language is a definite plus and not all accept the opposite sex at the abbey guest houses. Oh, and remember the etiquette!

All the recipes include some product from the monasteries and do note if it is available in the United States or can be ordered on-line. In many cases, especially in regards to alcohol, federal or local regulations may prohibit shipment over state lines and a variety available at a registered liquor store should be used.

So, take a look at your local stores and see if there might be some item that sounds tasty that you can incorporate into your meals. It'll support a local small business and might just be heavenly. . .
Me, I think I'll grab a loaf of the local maple flavored Monks Bread and try it as French toast - won't even need any added maple syrup.

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[Suzanne]

Lovely guide to offerings from monasteries. The author truly loved her visits. It shows in her almost fairy tale like descriptions of each monastery. I have a new list of treats to try.

[John Heid]

This book combines my passion for cooking with my deep interest in monastic Catholicism. What’s not to love? This book may as well have been written for me and me alone.

[Stephen]

Thanks to my deacon -- my partner and companion in ordained ministry -- for the gift of this book. I love monasteries and I love good food: Madeline Scherb obviously wrote this book for me. The book describes Roman Catholic monasteries (in Europe and the United States) and the foods they produce. The text is organized in three parts: the monasteries and the religious communities which live in them; the foods which they produce for their own consumption and for sale; recipes based on those foods. The latter include recipes by Charlie Trotter, Rick Bayless, Gray Kunz, Alain Solivérès and Brother Victor-Antoine d'Avila-Latourette (of "Monastery" cookbooks fame). Not all of the good foods she describes are available directly from the monastic communities which produce them. She provides contact information for suppliers on both continents who can. In many senses, her book is also an invitation to make a retreat at a monastery -- something which I heartily endorse.

[Rebecca Johnson]

Delicious journey through the monastaries and nunneries of the world through food, wine, beer (including a history on my favorite ... Benedictine). Fascinating factoids about the history of cheeses and live cultures used to make all types of food. Some strange food (beef cheeks, make sure to trim the fat)...but who knows, I may like it, I do like the cheek meat in sushi... overall a pretty interesting read.

[Mary]

Some really great delights, made pure and without chemicals and some recipes to boot. Plus, how to go about buying these delights, and what to do if you are traveling to these various monasteries. Can't wait to try some of these items.

[Sandra]

Great book on monasteries histories, advice on visiting them, and some amazing recpies

[Stacy]

I liked this book, everything except the paper they used making it, the ends are cut at different length's, feel's uncomfortable when flipping pages.