Offer your guests a big bowl of warmth and comfort--stir up some homemade soup! Brother Victor-Antoine d'Avila-Latourrette, author of From a Monastery Kitchen
, follows the months of the year with simple recipes using seasonal ingredients. The soup recipes are international as well--try some Polish Pearl Barley Soup in February and Traditional Austrian Cheese Soup in November. Brother Victor-Antoine recommends chilled soups in the summer for refreshment; June's creamy Chilled Carrot Soup features the zest of ginger and lemon, and the Cold Zucchini Soup in August is delightful with the recommended lemon basil. The simplicity of the recipes makes them suitable for beginning cooks, who will learn that a great variety of flavors can be produced just by changing the order in which the vegetables are sautéed or by using vegetable broth instead of beef bouillon. Twelve Months of Monastery Soups
is a delicious introduction to the art of soup making. As Brother Victor-Antoine notes, "soup remains a faithful friend during all of life's occasions."
From Library Journal
Latourrette, a Benedictine monk in a monastery in upstate New York, is the author of several cookbooks, including From a Monastery Kitchen (HarperCollins, 1989), which sold more than 100,000 copies. Brother Victor grew up in France, and his background is evident in his soup recipes, which also reflect other cuisines?from Mexican to Italian to Arabic. He offers close to 180 seasonal recipes, the majority of them vegetarian, all of them simple and easy; historical woodcuts add charm to the book. [BOMC selection.]
Copyright 1996 Reed Business Information, Inc.
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