Cookbooks by other authors
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NEW!
A HERMIT'S COOKBOOK
Monks, Food & Fasting in the Middle Ages
The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life -- most strikingly, food and drink.
A Hermit's Cookbook opens with stories and pen-portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the desert fathers were revived in both the Byzantine and western traditions, looking at the cultivation of food in monasteries, eating and cooking, and why hunting animals was rejected by any self-respecting hermit.
Full of rich anecdotes, and including recipes for basic monk's stew and bread soup - and many others - this is a fascinating story of hermits, monks, food and fasting in the Middle Ages. Hardcover, 209 pages.
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FROM ST. HILDEGARD'S KITCHEN
The 12th-century Benedictine Abbess Hildegard of Bingen was blessed with an astonishing array of talents. She was, among other things, a mystic, naturalist, visionary, and composer. Hildegard was also granted, by means of heavenly visions, in-depth knowledge about human nutrition. She believed "foods of joy" revitalized us and helped preserve good health in every sphere-physical, spiritual, and psychological.
Now, famed French chef Jany Fournier-Rosset has mined from Hildegard's writings a collection of tasty recipes-you'll find everything from simple jams to chestnut soufflé, from spiced wine to Tunisian ratatouille. The book contains a measurement conversion table, cooking terms, special bread-making instructions, lists of ingredients with definitions, sources for rare ingredients used in the recipes, and an index.
Readers will also find a brief biography of Hildegard and table graces from Saint Benedict and others.
With a focus on good health and vegetables and herbs from the garden, From Saint Hildegard's Kitchen makes a wonderful gift for the cooks in your life. 244 pages, paperback
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Imported from Ireland
BR. ANSELM'S GLENSTAL COOKBOOK
Introduction by John Hurt
For many years Brother Anselm Hurt has been in charge of meals for monks and guests at Glenstal Abbey. Now, after many requests from satisfied diners, he shares more than 65 of his recipes, from soups to desserts. Includes traditional Irish fare (Dublin Coddle, Irish Stew) as well as international favorites (from jambalaya to pasta). Includes line drawings of monastic life, passages from St. Benedict's Rule and more than a dash of humor. Foreword by the actor John Hurt, Br. Anselm's brother. Spiral bound to lie flat.
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A TASTE OF HEAVEN
A Guide to Food & Drink
Made by Monks & Nuns
A fascinating (and mouthwatering!) look at the wonderful food and drink produced by monks and nuns in America, Belgium, France, and Germany. Part travel guide, part cookbook, A Taste of Heaven contains vivid descriptions and fascinating histories of monasteries, helpful advice for visiting them, and more than thirty recipes from notable chefs. Recipes include: French Toast with Trappist Beer, Creamy Trappist Beer Soup, Sole & Shrimp with Trappist Cheese, Quick Apple Cake with Trappist Ginger Preserves, Pecan Pie with Trappistine Chocolate, Brownies à la Mode with Trappistine Caramel Sauce, and more! B&W illustrations.
Paperback, 209 pages
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FEASTS OF LIFE
Recipes from Nana's Wooden Spoon
Chaplain and radio personality, Fr. Jim Vlaun has assembled a cookbook for family occasions, gatherings of friends, good times and pleasant memories. Filled with traditional favorites -- including many Italian dishes -- chapters are devoted to Christmas and Easter feasts, Sunday dinners, Saturday nights with friends, Summer meals and other occasions. Recipes for roasted meats, pizza Rustica, pasta sauces, hearty soups, seafood and "dolce" desserts are paired with Fr. Jim's reflections and heartwarming photos.
Paperback, 144 pages
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Imported from Ireland
THE KYLEMORE ABBEY COOKBOOK
Nestled in the wilds of Ireland's Connemara Hills, a magnificent turreted castle is home to Kylemore Abbey. It is one of Ireland's top tourist attractions -- famous for home-cooked meals lovingly prepared by Benedictine nuns. This collection of their best recipes includes many practical and tasty dishes for everyday and traditional favorites for special occasions, such as Michaelmas goose with potato stuffing, Sr. Benedict's Christmas Cake with royal icing, Easter lamb with rosemary, and Resurrection pudding. Includes a brief history of the Abbey, from 1665 to the present. Color photos. Paperback, 139 pages.
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From St. Vladimir's Seminary
WHEN YOU FAST. . .
Recipes for Lenten Seasons
A new cookbook born out of the quest to follow the traditional Orthodox Christian discipline of abstaining from meat, dairy products and oils during strict feast days and Lent. Includes 200 recipes with a variety of easy, nourishing and appealing meals. Relevant sayings from early Church Fathers and Mothers throughout, and excellent essays by Orthodox priests.
Paperback, 200 pages. Illustrated.
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BESTSELLER
COOKING WITH THE SAINTS
This richly illustrated treasure of ancient and modern recipes from 21 countries celebrates the Catholic tradition of honoring saints on their feast days. Some 73 saints are depicted with over 170 recipes covering main courses, side dishes, soups, snacks, breads and desserts. In addition to wonderful, easy-to-prepare recipes and inspiring biographies of saints, this lavish cookbook is filled with color pictures of each dish and each saint. Includes a cooking glossary and comprehensive index.
Hardcover, 330 pages.
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