The monastery garden cookbook : farm-fresh recipes for the home cook

by Victor-Antoine D'Avila-Latourrette

Paperback, 2011

Publication

Imprint: Woodstock, VT : Countryman, 2011. Context: Originally published as: Fresh from a monastery garden, 1998. Responsibility: Victor-Antoine d'Avila-Latourrette. OCLC Number: 668194840. Physical: Text : 1 volume : 256 pages : illustrations ; 26 cm. Features: Includes index.

Call number

Cook / dAvila

Barcode

BK-07992

ISBN

9780881509236

Collections

Your library, Adult Materials, Engaged Practices

CSS Library Notes

Description: Simple, homegrown elegance is at the center of Brother Victor's culinary approach. He has delighted the world's palate and soul with previous books, now his first fully illustrated cookbook, Brother Victor revives one of his classics for a whole new audience. These 200 vegetable recipes come direct from his kitchen at Our Lady of the Resurrection Monastery to yours.

Table of Contents: An easy way to find your favorite vegetable recipes --
Introduction --
Artichokes --
Asparagus --
Avocados --
Beans --
Beets --
Cabbage, broccoli, Brussels sprouts, & cauliflower --
Carrots & parsnips --
Celery & celery root --
Corn --
Cucumbers --
Eggplants --
Endives --
Fennel --
Grains & cereals --
Jerusalem artichokes --
Leeks --
Mushrooms --
Okra --
Onions --
Peas --
Peppers --
Potatoes --
Radishes --
Salad greens --
Spinach, Swiss chard & sorrel --
Squash --
Tomatoes --
Turnips --
Zucchini & yellow squash --
Preservation & canning of vegetables (with selected recipes) --
Some tips on choosing & preparing vegetables --
Vegetables & their seasons.

FY2018 /

Physical description

256 p.; 26 cm

Description

" ... following on the heels of The Pure Joy of Monastery Cooking, his first fully illustrated cookbook, Brother Victor revives one of his classics for a whole new audience. These 200 vegetable recipes come direct from his kitchen at Our Lady of the Resurrection Monastery to yours ..."--P. [4] of cover.

Language

English

Original language

English

User reviews

LibraryThing member thornton37814

While browsing the new book shelf at our public library, I stumbled across this cookbook. The introduction told about monastery gardens and specified that the book showed the use of vegetables (and fruits) and did not include meats. The way a statement was worded in the introduction, I thought the

meat ban extended to meats, but since a couple of recipes included tuna, it must not have. The star vegetable ingredient is arranged alphabetically from artichokes to zucchini. Each vegetable (or vegetable grouping) has an introductory text which discusses the history and use of the vegetable. Some recipes have further explanations such as a description of the Saint for whom the dish was written. Some vegetables are grouped together. For example, cabbages, broccoli, brussel sprouts, and cauliflower are all grouped under cabbages because they are members of the same family, but I doubt that most persons would not think to look under cabbages for them. Fortunately, they all follow beets alphabetically so the placement would be the same. Most of the recipes are characterized by a simplicity that one would expect from a monastery, but they definitely would give taste to the dishes. The use of various cheeses such as parmesan or stilton enhances the flavor of many dishes. I found very few recipes that I would actually want to try that were not similar to dishes that are already in my cooking repertoire. I would have appreciated photographs of prepared dishes although I did enjoy the line drawings which often had almost nothing to do with the recipe at hand. This book will probably be most appreciated by those who primarily eat vegetables and fruits.

Show Less