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THE MONASTERY GARDEN COOKBOOK
Farm-Fresh Recipes for the Home Cook
Keeping simple, homegrown elegance at the center of his culinary approach, Brother Victor-Antoine d'Avila-Latourrette has delighted the world's palate and its soul through the success of his cookbooks. On the heels of 2010's
The Pure Joy of Monastery Cooking
(his first fully illustrated cookbook), Brother Victor revives one of his classics,
Fresh from a Monastery Garden
, originally published in 1998.
These 200 vegetarian recipes come direct from his kitchen at Our Lady of the Resurrection Monastery. They rely on the vibrancy of fresh flavors and aromas and stay true to Brother Victor's belief in being kind to the Earth. Dishes borrow the richness of his southern French culinary tradition and are arranged from A to Z -- from Artichokes to Zucchini.
Recipes include: St. Francis Lentils Gratin, Monastery-Style Cabbage Coleslaw, St. Gertrude Broccoli Salad, Sr. Placid's Cauliflower & Garlic Soup, St. Lawrence Corn Soup, Mother Stephen's Eggplant Rolls, St. Gregory's Fennel Casserole, Transfiguration Rice Pilaf, St. Joseph Okra Medley and Monastery Corn Relish.
The Monastery Garden Cookbook celebrates vegetables, offering a lifetime of deliciously healthy eating. Formerly published under the title
Fresh from a Monastery Garden
. Two-color interior; filled with delightful woodcut illustrations. Paperback, 256 pages.
Photos of Br. Victor by Anita Kelso Edson
Our Lady of the Resurrection Monastery: La Grangeville, New York
Brother Victor-Antoine d'Avila-Latourrette and other monks established Our Lady of the Resurrection Monastery in 1977. The community is a spiritual family whose life is based on the Gospel and the Rule of Saint Benedict, and is particularly inspired by the early monastic tradition received both from the East and the West. Ecumenical dialogue, especially with the Eastern Orthodox tradition, is of special interest to the monastery. Both Gregorian chant and Russian monastic chant are employed in the monastic offices.
Brother Victor is the author of six cookbooks including the best-selling
Twelve Months of Monastery Soups
From a Monastery Kitchen
, and serves the monastery as cook and gardener, tending the two gardens and greenhouse that provide the produce and herbs for the monastery. The monastery is supported by sales of books and the consumable items made from organic ingredients grown there: dried herbs, herbal teas, pesto sauce, tapenade, chutney, jams, tomato sauce, apple sauce and apple butter, salsas, and relish. The monastery also sponsors a monastic land conservation program that attracts several students each year from the surrounding colleges and universities.
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