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Twelve Months of Monastery Soups: A Cookbook
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About Twelve Months Of Monastery Soups: A Cookbook
Product 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. Amazon.com Review Offer your guests a big bowl of warmth and comfort--stir up some homemade soup! Brother Victor-Antoine d'Avila-Latourrette, author of From a Monastery Kitchen, follows the months of the year with simple recipes using seasonal ingredients. The soup recipes are international as well--try some Polish Pearl Barley Soup in February and Traditional Austrian Cheese Soup in November. Brother Victor-Antoine recommends chilled soups in the summer for refreshment; June's creamy Chilled Carrot Soup features the zest of ginger and lemon, and the Cold Zucchini Soup in August is delightful with the recommended lemon basil. The simplicity of the recipes makes them suitable for beginning cooks, who will learn that a great variety of flavors can be produced just by changing the order in which the vegetables are sautéed or by using vegetable broth instead of beef bouillon. Twelve Months of Monastery Soups is a delicious introduction to the art of soup making. As Brother Victor-Antoine notes, "soup remains a faithful friend during all of life's occasions." From the Publisher "Brother Victor-Antoine's collection of easy and earthy soup recipes are most appealing, and include excellent variety for all seasons of the year." --Pierre Franey "Soup stands for me as one of the great treats of culinary art, and to have such recipes so happily and deliciously recorded is indeed a pleasure. . . . .A special joy to turn each page." --Michael Lomonaco, host of TV Food Network's "Michael's Place" "Wonderful, healthful, and easy recipes . . . virtually holy." --Waldy Malouf, chef, Rainbow Room, New York City "What a favor Brother Victor-Antoine has done for the cookbook community! . . . Good reading and good cookery, all in one book." -Marcia Adams, author of Cooking from Quilt Country "Making homemade soup doesn't have to be complicated, thanks to Brother Victor's latest literary endeavor." --Hudson Valley Magazine From the Inside Flap p 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. From the Back Cover "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
