From a Monastery Kitchen: The Classic Natural Foods Cookbook

by Brother Victor-Antoine D'Avila-Latourette

Overview

Monastic cookery, as it has been practiced through the centuries, is cherished for its emphasis on simplicity, wholesome frugality, basic good taste, and the seasonal rhythms of ingredients used. Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.This best-selling cookbook from renowned author Brother Victor-Antoine is now available in paperback at a popular price. Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.

Paperback

Product Details

ISBN-13:	9780764808500
Publisher:	Liguori Publications
Publication date:	01/23/2002
Pages:	176
Sales rank:	635,563
Product dimensions:	8.50(w) x 10.00(h) x 0.60(d)

About the Author

Brother Victor-Antoine d'Avila-Latourrette is a resident monk at Our Lady of the Resurrection Monastery near Millbrook, New York, where he cooks and tends the garden that supplies both the monastery and the local farmers' market.

He is the best-selling author of several books, including Sacred Feasts: From a Monastery Kitchen, Blessings of the Daily: A Monastic Book of Days, Simply Living the Beatitudes, and A Monastery Journey to Christmas.

Table of Contents

	Foreword	1
	Introduction	3
	How to Use This Book	4
	Useful Tips for a Healthier Diet	5
	Winter
	Soups
	Hermit's Soup	9
	Potato Soup	10
	Saint Nicholas Soup	11
	Chickpea Soup	12
	Saint Antony of the Desert Soup	13
	Potage Bonne Femme	14
	Main Dishes
	Red Beans in Wine	15
	Leeks au Gratin	16
	Stuffed Acorn Squash	17
	Saint Stephen's Scrambled Eggs	18
	Tuna Stuffed Peppers	19
	Lentils and Rice Loaf	20
	Potato and Parsley Casserole	21
	Subiaco Fish Fillets	22
	Cabbage and Apples Bearnaise Style	23
	Corn Meal Mush	24
	Leek and Tomato Risotto	25
	Saint Syncletica Noodle Casserole	26
	Salads
	Mimosa Salad	27
	Broccoli and Tomato Salad	28
	Rainbow Bean Salad	29
	Desserts and Breads
	Crepes Saint-Gwenole	31
	Pumpkin Pear Sauce	32
	Gaudete Date and Rice Pudding	33
	Cloister Molasses-Apple Cake	34
	Apple Compote	35
	Twelfth Night Cake	36
	Dutchess County Apple and Pear Tart	37
	Christmas Day Bread	38
	Epiphany Bread	39
	Whole Wheat Buttermilk Bread	40
	Spring
	Soups and Appetizers
	Minestrone Monastico	43
	Cream of Asparagus Soup	44
	Vermicelli Soup	45
	Asparagus Stuffed Eggs	46
	Main Dishes
	Scalloped Parsnips	47
	Saint Mary of Egypt Fava Beans	48
	Candied Sweet Potatoes with Raisins	49
	Crepes with Camembert Cheese	50
	Acorn Squash Stuffed with Cottage Cheese	51
	Asparagus Saint Cassian	52
	Linguine with Broccoli and Tofu	53
	Vegetable-Noodle Casserole	54
	Festive Lasagna	55
	French-Style Fish Fillets with Herbs	56
	Cheese Souffle	57
	Fennel Gratin Saint-Colette	58
	Artichokes Peasant Style	59
	Poached Eggs a la Charentaise	60
	Braised Radishes and Peas	61
	Salads
	Mixed Salad for Spring	63
	Raw Spinach-Mushroom Salad	64
	Rice Salad	65
	Mediterranean Lentil Salad	66
	Desserts and Breads
	Saint Seraphim's Cake	67
	Benedictine Rhubarb and Raisin Pudding	68
	Monastery Whole Wheat Bread	69
	Easter Bread	70
	Paschal Spice Ring	71
	Pentecost Cream	72
	Whitsun Cake	73
	Summer
	Soups and Appetizers
	Parsley Soup	77
	Quick Vichyssoise	78
	Saint Macarius Cucumbers	79
	Bread Pissaladiere	80
	Main Dishes
	Tuna Mousse	81
	Cauliflower Santa Lucia	82
	Potato and Carrot Puff	83
	Avocado Omelette	84
	Egg Noodles with Basil and Cheese	85
	Vegetable-Cheese Casserole	86
	Spinach Casserole with Tomato Topping	87
	Creamed Mushrooms on Toast	88
	Tivoli Corn Scallop	89
	Cloister Carrots	90
	Sauteed Zucchini	91
	Toledo Spanish Tuna	92
	Scalloped Fish Sainte-Melanie	93
	Spinach Crepes	94
	Salads
	Green and Beet Salad	95
	Italian Corn Salad	96
	Fennel Salad	97
	Fresh Mushroom and Watercress Salad	98
	Desserts
	Tutti-Frutti Salad	99
	Millbrook Prune Pudding	100
	Melon with Strawberries and Anisette	101
	Peach and Banana Sorbet	102
	Peach or Pear Compote	103
	Barrytown Apple Crumble	104
	Yogurt Cake Saint-Elie	105
	Autumn
	Soups and Appetizers
	Soup Julienne	109
	Escarole Soup	110
	Basic Monastic Garlic Soup	111
	Lentil and Lemon Peel Soup	112
	Zucchini Stuffed Tomatoes	113
	Vegetable Fritters	114
	Main Dishes
	Eggs Cocotte	115
	Cauliflower Fritters	116
	Butternut Squash with Garlic	117
	Broccoli with Hollandaise Sauce	118
	Saint Hubert Fish Stew	119
	Lentils and Potatoes with Pesto Sauce	120
	Ragout of the Harvest	121
	Soybean Casserole	122
	Zucchini Loaf	123
	Spicy Rice-Vegetable Casserole	124
	Risotto	125
	Indian Curried Lentils	126
	Hudson Valley Codfish Cakes	127
	Eggplant Omelette	128
	Roman Gnocchi	129
	Red Cabbage, Apples, and Onions in Wine	130
	Salads
	Kasha Salad	131
	String Bean Salad	132
	Three-Color Coleslaw	133
	Bessarian Avocado Salad	134
	Pasta and Mozzarella Salad	135
	Desserts
	Pudding Delice	137
	Saint Bruno's Coffee Cream	138
	Peaches with Strawberries "Monte Cassino"	139
	Cold Spring Rice Pudding	140
	Saint Placid's Pumpkin Chiffon Pie	141
	Quick Apple Cake	142
	Appendix
	The Basics
	Sauces	145
	Pastry	155
	Beverages	157
	Sodium-Free Herb and Spice Blends	160
	Index by Ingredients	163
	Index by Recipes	166
	Monastery Addresses	168