From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy

by Jany Fournier-Rosset

The 12th-century Benedictine Abbess Hildegard of Bingen was blessed with an astonishing array of talents. She was, among other things, a mystic, naturalist, visionary, and composer. Hildegard was also granted, by means of heavenly visions, in-depth knowledge about human nutrition. She believed "foods of joy" revitalized us and helped preserve good health in every sphere--physical, spiritual, and psychological.

Now, famed French chef Jany Fournier-Rosset has mined from Hildegard's writings a collection of tasty recipes--you'll find everything from simple jams to chestnut soufflé, from spiced wine to Tunisian ratatouille. The book contains a measurement conversion table, cooking terms, special bread-making instructions, lists of ingredients with definitions, sources for rare ingredients used in the recipes, and an index.

Readers will also find a brief biography of Hildegard and table graces from Saint Benedict and others.

With a focus on good health and vegetables and herbs from the garden, From Saint Hildegard's Kitchen makes a wonderful gift for the cooks in your life--including you!

Paperback

Genres: Cookbooks, Cooking

224 pages, Paperback

First published June 28, 2010

Reviews

[Eden · Rating 5 out of 5]

2022 bk 362. An Atlas Obscura article on Hildegard's Cookies of Joy led me to finding this book. Subtitled Foods of Health, Foods of Joy. The book brought me joy to realize this woman of the 12th century was aware of the healthful benefits of food and how food can affect mood. The section on the use of spices and herbs was superb. In only one other source have I seen cloves suggested as a headache help-and that was a book on the women of the Sahara Desert, where necklaces of cloves were worn to stave off sun migraines. The author does an excellent job of translating recipes from the 12th century to modern times and provides help in finding ingredients for the North American home cook. Well done!

[Mary · Rating 5 out of 5]

Interesting look at medieval cooking and ingredients. I recognized most of them and have grown several of the herbs. Sure to give one ideas.

[Carol Albert · Rating 4 out of 5]

St. Hildegard was named a Doctor off the Church in the early 21st century. In her time, around 1100, she was a mystic, abbess, author, healer, and so much more. Supposedly everything she knew came to her dirctly from God. She knew a lot about health and nutrition that we have only recently learned scientifically. This volume has some biographical information. I don't know how much exists. It has direct quotes from her. It also has recipes fromher, usually with adaptations so they are doable these days. She prefers spelt flour. I am checking it out. In the back is a source for some of these ingredients, which may not be available at your local grocery.

[Cheryl]

Not sure how I acquired this. Gonna guess Little Free Library. Interesting, but nothing I want to try. More than just recipes, and so I expect some Christians might be attracted. And some people who like to cook 'health food' and have access to specialty items. Spelt flour is just the beginning....

Sept. 2026

[Kara · Rating 3 out of 5]

I didn't really understand the hot and cold stuff. Like this thing is hot and this thing is cold, like is that good or bad? Interesting and I'll try a few recipes.

[Ruth · Rating 3 out of 5]

Her interpretation of Hildegard's writings. Large disclaimer in front of book about the advice given in the book.