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Cooking with the Saints: An Illustrated Treasury of Authentic Recipes Old and Modern [Hardcover]

By Ernst Schuegraf (Author)
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Item description for Cooking with the Saints: An Illustrated Treasury of Authentic Recipes Old and Modern by Ernst Schuegraf...

The author combines his skills in cooking, photography, and knowledge of the saints to present this unique cookbook with more than 170 recipes from 21 countries and inspiring biographies of each saint. Illustrated with full-color photos of each dish and saint.

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Item Specifications...

Studio: Ignatius Press
Pages   329
Est. Packaging Dimensions:   Length: 1.25" Width: 8.5" Height: 10.75"
Weight:   3.8 lbs.
Binding  Hardcover
Release Date   Aug 1, 2001
Publisher   Ignatius Press
ISBN  089870779X  
ISBN13  9780898707793  

Availability  0 units.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine
3Books > Subjects > Religion & Spirituality > Christianity > Catholicism > Saints
4Books > Subjects > Religion & Spirituality > Spirituality > Inspirational
5Books > Subjects > Religion & Spirituality > Christianity > Catholicism > General

Christian Product Categories
Books > Church & Ministry > Church Life > Roman Catholic

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Reviews - What do customers think about Cooking With the Saints?

Not so fast--beautiful but flawed  Mar 31, 2006
Yes, this cookbook is beautiful and a welcome addition to growing library of books associated with the Church's liturgical year. BUT the recipes are deeply flawed. It's obvious that the author did not really test the recipes--for example, the sesame/anise bread for St. Joseph's Day calls for 4 cups flour, 6 eggs, 2 cups water, and 1/2 cup of melted shortening. Anyone who knows how to cook would know instantly that you will not end up with a kneadable dough with those quantities but rather a form of library paste. So beware if you try to cook from this book.
Great to give as a gift  Feb 25, 2006
I've purchased this cookbook on two separate occasions (as a Christmas gift and as a graduation gift), to give to a man and to a young woman, both of whom really appreciated the book. It has impressive illustration work, a wealth of historical information, and a variety of interesting and unique recipes. A nice display book as well.
Christian Cooking Inspiration!  Feb 8, 2003
Cooking with the Saints, by Ernst Schuegraf, is a magnificent volume of cooking inspiration for Catholics. This full-color hard-cover book is so elegant, I hated to drop batter on the beautifully designed pages! At 330 pages, this heavy volume covers recipes for saints from Agnes to Wilfrid. The recipes have been meticulously culled from many nations, traditions, and time periods, to arrive to us in one complete book.

The recipes have conversions for United States and European cooks. Each recipe features a short biography of it's namesake saint, as well as full-color photograph. The recipes are diverse and include: Stuffed Peppers in Walnut Sauce, Soup for Saint Francis Xavier's Day, Melachrino Cake, Saint Margaret's Lebkuchen, Saint Martin's Day Duck, Saint Roch's Fingers, and Saint Theresa's Bread.

The 3-page Introduction by Schuegraf tells us the story of his inspiration. He discusses some of the differences cooking and baking has undergone, and tells us that he has done his best to retain the recipes as they were found. Some of the recipes are pulled from antique cookbooks, and many others were carefully researched at St. Francis Xavier Library.

Saint Barbara, pages 33 - 36, is a prime example of the quality of work put into this book. The biography of Saint Barbara encompasses what is known of her life from the third century, a thirteenth-century book about her, and even legends about her father. Page 33 features a beautiful fifteenth century painting of her by Jan Van Eyck. The author attributes three recipes to Saint Barbara's name: Saint Barbara Cake, Pork Tenderloin Saint Barbara, and Dessert for Saint Barbara's Day.

I prepared the Saint Barbara Cake in my kitchen at home. The ingredients were readily on hand: butter, sugar, eggs, flour, cornstarch, baking powder, and a lemon. This cake has a silky texture, due to the large amount of cornstarch that goes into the recipe. The cake possesses a light, lemony flavor with a dense but silky texture. It is a perfect accompaniment to your morning ritual, substitute this lovely cake on December 4th (Saint Barbara's day) for your muffin or bagel.

Ernst Schuegraf has created a treasure for Christian bakers with Cooking With the Saints. Christians can enhance their experience of the holy days with their families by cooking from this volume. Enjoy!

Impressive Book  Jan 2, 2003
I received this beautiful book last year as a Christmas present and am quite happy to share it with others. Not only are the recipes delicious, but the photography is remarkable and the historical research is extraordinary. This book was obviously a labour of love. While some can compare this book to the works of Martha Stewart in terms of its presentation, this does not reflect the character of the book or its author. Ignoring this book simply because one does not like Martha Stewart is ridiculous. I would highly recommend this book to anyone with an interest in cooking, art, travel, or history.
cooking with the Saints  Oct 25, 2002
I am a Catholic and a good cook. I would not buy this book because of the review! I do not like Martha Sterart way before she got caught for insider trading.
I imagine I am not the only person who feels this way!

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