This Good Food (paperback)

Item #3350
Shipping Wt. 2.00 lbs.
Availability: In Stock

THIS GOOD FOOD
Fresh Vegetarian Recipes
from a Monastery Kitchen


The first cookbook by Br. Victor-Antoine d'Avila-Latourrette, in an updated and revised edition. This is the cookbook that started it all, showing the world the monastic way of preparing and enjoying nutritious, delicious and wholesome meals. In 150 classic and contemporary vegetarian recipes, Br. Victor will show you how rich and satisfying flavors are coaxed from simple, natural ingredients.

Recipes include St. Joseph's Salad, St. Valentine's Soup, St. Fiacre's Stuffed Onions, Split Peas St. Honoré Country Style, Oranges for St. Benedict's Day, St. Saba's Raspberries with Cream and many more. 50+ black-and-white 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 and 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.