Item description for Twelve Months of Monastery Soups by Victor-Antoine D'Avila-La Tourette...
Overview Now in paperback, the first and only monastery cookbook on soups showcases 175 simple, soul-satisfying recipes for a year-round celebration of the art of soup making. Presented in order of growing seasons, Brother Victor-Antoine's recipes offer a succulent range of flavors. 131 woodcuts.
Publishers Description "Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in "Twelve Months of Monastery Soups, " bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, "Twelve Months of Monastery Soups" is a celebration of the art of soup-making.
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Est. Packaging Dimensions: Length: 8.91" Width: 7.55" Height: 0.55" Weight: 0.85 lbs.
Release Date Jan 5, 1998
Publisher Clarkson Potter
ISBN 0767901800 ISBN13 9780767901802
Availability 27 units. Availability accurate as of Oct 24, 2016 06:05.
Usually ships within one to two business days from La Vergne, TN.
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More About Victor-Antoine D'Avila-La Tourette
Brother Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery near Millbrook, New York, a monastery that lives under the rule of St. Benedict.There he cooks and tends the garden that supplies both the monastery and the local farmers' market. He is the author of the bestselling From a Monastery Kitchen as well as This Good Food, Table Blessings, and A Monastic Year."
Reviews - What do customers think about Twelve Months of Monastery Soups?
Lots of cream! Apr 28, 2008
When this book arrived I read it through immediately. I was hoping for a book of soups that I can use for weight control while not feeling cheated. However, there is an overwhelming quantity of recipes with cream in them. That makes this book not helpful for people with allergies, dairy intolerance, vegetarian leanings, cholesterol problems, or weight issues. I'm disappointed. Nevertheless, I'm heartened by the reviews of the recipes here, so I will try the ones that are suited to my diet needs and hope for the best.
Twelve Months of Monastery Soups Jan 1, 2008
Twelve Months of Monastery Soups I bought this book to help with my column in my Master Gardener newsletter. My recipes are chosen to utilized the bounty from our gardens. This book does this well, I use it often, always giving credit to the Monks. While reading this book I can almost feel the Monks next to me. It is a lovely feeling any time I use it. Each month they feature a recipe using the produce that is in season, Squash soup for November and so on. If you love soup this book is one you will enjoy. You will also lake some of the comments at the bottom of the page for each month.
Tasty! Mar 15, 2007
I bought this originally just wanting another soup cookbook, as I tend to live off soups. While other soup cookbooks seem to thrive off 20 different competing flavors, these soups thrive on their very simplicity. It makes both eating and making the soup like a meditation. You'll be amazed how a soup so simple can taste so good. You dont need tons of spices and different steps to appreciate the basic(and yummy!) taste of the vegetables.
Excellent Sourcebook for Vegans or New Cooks Aug 23, 2006
'Twelve Months of Monastery Soups' is my second-favorite cookbook, by virtue of the copies I've given to other cooks. (Bernard Clayton's 'Complete Book of Soups and Stews' is #1) Complete Book of Soups and Stews
In my many years of cooking, I've enjoyed soupmaking because: 1. It doesn't take a lot of work to make a soup, 2. It is pretty hard to ruin the dish if you follow the recipe; and 3. You can make a good recipe even greater with a little ingredient experimentation and fine-tuning. 4. The more you do it, the more confident you get with your skill.
In 'Twelve Months...', Brother Victor raises the soup cooking consciousness by providing a fine variety of seasonal selections presented in a very readable recipe format.
Here are my reasons for recommending this fine soup cookbook:
Recipe Simplicity: I loathe the `Joy of Cooking' because of the cryptic recipe language it is written in. Brother Victor lays it out plain and simple here, making the construction easy for the new or challenged cook. Anyone can make one of these fine soups.
Seasonalness: The soups are arranged by month when the vegetable ingredients are most readily available and fresh. For not-too-adventuresome cooks, the combination of ingredient seasonality and recipe simplicity tempts you to try new things you'd probably never try before.
Recipe Selection: The mix of recipes is very good. Even though the selection leans heavily toward the Vegan side, there is something here for everyone. Try Clayton's book if you seek more meaty varieties.
One last thing. Several this site reviewers were critical of the `blandness' of the recipes. Pshaw, I say! If there isn't enough garlic, salt, pepper or spice in the recipe, I add more (and make a note of it in my cookbook.) Soup recipes should not be blindly followed, but spiced by the cook's good taste!
yummy Apr 25, 2006
I bought this book for my mother, who has loved it for the last 7 years. She has systematically made every soup in the book. Aside from the beer soup... they were all delicious. Have fun!