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

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Item Number 149131  
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Item description for From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy by Jany Rosset-Fournier...

Hundreds of appetizing recipes are combined with sound commentaries offering advice, and inspirational reflections offering guidance to revitalize us and help preserve good health in every sphere--physical, spiritual, and psychological.

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Item Specifications...

Studio: Liguori Publications
Pages   218
Est. Packaging Dimensions:   Length: 9.33" Width: 7.35" Height: 0.83"
Weight:   1.47 lbs.
Binding  Hardcover
Release Date   Oct 1, 2000
Publisher   Liguori Publications
ISBN  0764804863  
ISBN13  9780764804861  

Availability  0 units.

More About Jany Rosset-Fournier

Register your artisan biography and upload your photo! Jany Fournier-Rosset is a native of France, renowned for her culinary talents. She is also a lay oblate of Saint Benedict.

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Product Categories

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

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

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Reviews - What do customers think about From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy?

Food for the body and the soul from the 12th century!  Dec 31, 2000
Saint Hildegard lived in the 12th century. She was an abbess, a mystic, and eventually, a saint. Among the considerable writings she left are her thoughts and opinions on the spiritual as well as physical values of various foodstuffs. This rather unusual cookbook derives its recipes from these theological and visionary musings, although a few are directly from the saint herself. This is not a meat and potatoes diet at all, but surprisingly well-balanced, considering the limitations of medieval fare. There is an emphasis on greens and grains, especially that health food junkie's delight, spelt, a decidedly acquired taste. Dishes vary from the simple, using only a few ingredients to the much more complicated, requiring a very well stocked pantry. A few ingredients will be unfamiliar to most 21st century cooks in the Midwest. I doubt that many folks regularly cook with nettles, something we generally consider a weed these days, but St. Hildegard makes a omelet of them,praising their purgative, restorative, and stimulative virtues. While this slim volume may prove more for reading, than cooking, Chicken Cooked in Wine for the Heart and the Tunisian Ratatouille are quite delicious.

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