Customer Reviews

Sacred Feasts: From a Monastery Kitchen

5 star:		(4)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(0)

 

 

I have several books by the same author so I was keen to add this one to my library. This book differs from its predecessors by including some comments/musings/reminiscences which I enjoyed reading. I liked the idea of a recipe collection built around feast days so that when you want to make something special you can go to this book as a good resource. I also noticed that the author has cut down on the amount of fat in his recipes! I would wholeheartedly recommend this book to people who like cooking and eating good fresh food and want to eat well on special occasions as well as everyday.

As the editor of Brother Victor's newest cookbook, Sacred Feasts, I am delighted to know that so many people are enjoying his reflections and the wonderful recipes from his monastery kitchen. In response to the reader from Portland, Oregon, who comments on the Garlic Cream Soup, I'd like to offer Brother Victor's revised recipe which may help all the garlic fans create this culinary masterpiece.
GARLIC CREAM SOUP (German Style)
6 servings

1'2 stick of butter
3 large onions, peeled and coarsely chopped
6 tender celery stalks, thinly sliced
2 medium garlic bulbs, peeled and chopped
2 cups water
2 cups milk
1 cup cream or half-and-half
Salt and white pepper

Melt butter in a good-size saucepan and sauté vegetables for 3 to 4 minutes
over low heat.
Stir continuously. Add water, milk, and cream. Simmer gently
over low heat for 12 to 15 minutes. Season with salt and pepper and allow to
cool. Purée soup in a blender or with an electric hand mixer. Reheat and
serve hot.

Haven't tried all of the recipes--but already have a few favorites. My entire family loves a Complete Spring Salad (p73) with asparagus, potatoes (sliced), hard-boiled eggs, cherry tomatoes and olives (I prefer green--but my nephews love black olives)--accompanied by a rosemary-scented vinagrette. Not only is it wonderful with these fresh ingredients, but it is pleasing to the eye when you serve it in a glass (or milkglass) bowl! Also the salsa--garden fresh ingredients....sure to please everyone! Recipes are seasonal with cheery introductions, feasts of saints and other celebrations, and insights into the monastic life! A recipe for a 4-course Christmas dinner tops off a delightful book--complete with a sampling of recipes for desserts, fruits, soups and breads sure to send you to the garden, the farmers' market and your kitchen. This hardcover book makes a thoughtful and inspiring gift complete with the personal thoughts of Brother Victor-Antoine--who has been featured on Food Network and reviewed by Gourmet magazine. Enjoy!

This books looks like a fun read and lots of good recipes, however page 147 Garlic Cream Soup (German Style) -- directions are missing instructions about what to do with the vegetables, onions, celery and garlic. There is only mention of the sauce, then puree'ing to finish the soup. I suspect the words should read:
1. Saute[vegetables in] or [onions, celery, garlic in] butter in a good-size saucepan for 3 to 4 minutes....

or perhaps

1. [Something about what to do with vegetables.]
2. Melt butter in a good-size saucepan for 3 to 4 minutes....

But as-is, reader isn't sure what to do with those veggies.

How fun to try new recipes that are very different from the basic household cookbooks. I love how these recipes are organized by month... I'm not one to really know what to cook when, so this is kind of fun. In a time when I'm trying to simplify life... I find these sacred recipes simple -- once I figure out what some of the ingrediants are! Loved the fresh monastery salsa -- never had thought of salsa as being holy food, but holy cow, it was good!

A cookbook that is not very inspiring or exciting. Pretty basic, not a lot of depth in flavors.