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Twelve Months of Monastery Soups Paperback – January 5, 1998

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Twelve Months of Monastery Soups + Twelve Months of Monastery Salads: 200 Divine Recipes for All Seasons + From a Monastery Kitchen: The Classic Natural Foods Cookbook
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Product Details

  • Paperback: 208 pages
  • Publisher: Clarkson Potter; Reprint edition (January 5, 1998)
  • Language: English
  • ISBN-10: 0767901800
  • ISBN-13: 978-0767901802
  • Product Dimensions: 7.6 x 0.6 x 9.4 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (86 customer reviews)
  • Amazon Best Sellers Rank: #102,813 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

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. --This text refers to the Hardcover edition.

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Customer Reviews

Each recipe is clearly written, easy to follow, and simple to make.
Allyson Szabo
They were quite good and simple to make, using ingredients that weren't hard to find at the store.
This book has a great selection of soups using produce that is in season for that month.

Most Helpful Customer Reviews

109 of 109 people found the following review helpful By M. J. Smith VINE VOICE on August 19, 2000
Format: Hardcover
Twelve Months of Monastery Soups is an excellent, seasonally based cookbook for practical soup making. However, you must take its estimation of servings as dubious - his "two servings" is eight servings as a meal in my house. Three things separate this volume from other soup cookbooks: (1) the soups are arranged by month that the ingrediants would be readily available in your garden or green grocer's. (2) the recipes are international but are the cooking "of the people" not of exotic chefs (3) delightful line drawings, quotations, odds bits of trivia etc. are sprinkled throughout the pages.
To give you a flavor of the variety of recipes presented: for March we find a German Saint Lioba Beer and Mushroom Soup, a Spicy (East) Indian Soup, a Basic Onion Soup, a Tuscan Green Vegetable Minestrone, an Everyday Potato Soup, a Garlic Soup, a Lima Bean Soup, a Beguine Cream Soup, a Saint Patrick Irish Cheddar Soup ... All the recipes are easily made; they have clear instructions and ingrediate lists.
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60 of 60 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 4, 2005
Format: Paperback
`Twelve Months of Monastery Soups' by Brother Victor-Antoine d'Avila-Latourrette set the model for this author's later book on twelve months of salads which I have already reviewed and which has become my constant `go to' book whenever I want to make a salad.

This book on soups is in a much more crowded field, as soups appear to be one of the most popular topics for single dish or single method cooking, probably just slightly behind grilling and baking cookies. It is certainly a more crowded field than books on salads. But, this book has two really important facts going for it in the face of this crowd of books.

First, soups are a dish where seasonality is not only important for which ingredients are available. Seasonality is important to the recipe as well. Heavy hearty soups are great in January while clear soups and cold soups are just the thing for July. Even when a recipe such as borsht is better suited to cold weather, the recipe in this book is lightened up and served cold to suit the summer, when many of it's ingredients come into season.

Second, Brother d'Avila-Latourrette really makes these soups on a regular basis and is dedicated to his subject in a way that journeyman cookbook writers are not. The good brother's book may not be quite a match for books from heavyweights such as James Peterson, author of `Splendid Soups' and Barbara Kafka's `Soups, A Way of Life', as these people are professionals of the highest water whose professionalism provides the quality which otherwise comes from passion and familiarity. Their professionalism will also provide the kind of recipes and background on good stock making which the good brother does not cover in depth.
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49 of 50 people found the following review helpful By Westley VINE VOICE on January 25, 2002
Format: Paperback
This cook book has a very good collection of simple soups (mostly vegetarian) that can be made quite easily. They are grouped by month and take advantage of the fresh produce that are in season. One of the great benefits of these recipes is that most of the ingredients are relatively inexpensive and healthy (e.g., carrots, onions, celery, beans). The recipes vary a great deal in taste, although many have similar ingredient lists. A great testiment to the diversity of soup. I have, however, noticed that many of the recipes call for a rather large portion of oil and turn out somewhat greasy. I recommend cutting the oil if it seems excessive.
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41 of 42 people found the following review helpful By jimnypivo VINE VOICE on August 23, 2006
Format: Paperback
'Twelve Months of Monastery Soups' is my second-favorite cookbook, by virtue of the copies I've given to other cooks. (Bernard Clayton's 'Complete Book of Soups and Stews' is #1) Complete Book of Soups and Stews

In my many years of cooking, I've enjoyed soupmaking because:
1. It doesn't take a lot of work to make a soup,
2. It is pretty hard to ruin the dish if you follow the recipe; and
3. You can make a good recipe even greater with a little ingredient experimentation and fine-tuning.
4. The more you do it, the more confident you get with your skill.

In 'Twelve Months...', Brother Victor raises the soup cooking consciousness by providing a fine variety of seasonal selections presented in a very readable recipe format.

Here are my reasons for recommending this fine soup cookbook:

Recipe Simplicity: I loathe the `Joy of Cooking' because of the cryptic recipe language it is written in. Brother Victor lays it out plain and simple here, making the construction easy for the new or challenged cook. Anyone can make one of these fine soups.

Seasonalness: The soups are arranged by month when the vegetable ingredients are most readily available and fresh. For not-too-adventuresome cooks, the combination of ingredient seasonality and recipe simplicity tempts you to try new things you'd probably never try before.

Recipe Selection: The mix of recipes is very good. Even though the selection leans heavily toward the Vegan side, there is something here for everyone. Try Clayton's book if you seek more meaty varieties.

One last thing. Several Amazon reviewers were critical of the `blandness' of the recipes.
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