Hardcover Cookbooks
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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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THE PURE JOY OF MONASTERY COOKING
A wonderful new collection of recipes from the author of Twelve Months of Monastery Soups, Br. Victor's first fully illustrated cookbook captures the essence of culinary and monastic simplicity. It is an antidote to the overhyped, over-processed environment in which we live and eat. Every cook will delight in the over 200 recipes, which include appetizers, soups, salads, entrees (with extensive collections of egg and omelet dishes; crepes and pancakes; vegetarian casseroles; pasta, rice and couscous dishes); breads, sauces, and desserts. More than 90 gorgeous, full-color photographs. Hardcover, 288 pages.
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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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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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