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.
Paperback
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Summary
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.
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, Provenþal 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.
About the Author
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.
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