From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy (Hardcover)

~ (Author)

Editorial Reviews

Product Description

Hundreds of delicious recipes from meats, salads, soups, cereals, pastas, sauces, beverages, jams, breads, wines and desserts are combined with sound commentaries offering advice and inspirational reflections offering guidance to provide the perfect blend of nourishment for mind and spirit.

About the Author

Well-known for her talents as an accomplished chef, Jany Fournier-Rosset is a lay oblate of Saint Benedict.

Product Details

• Hardcover: 218 pages
• Publisher: Liguori Publications (November 1999)
• Language: English
• ISBN-10: 0764804863
• ISBN-13: 978-0764804861
• Product Dimensions: 9.3 x 7.4 x 0.8 inches
• Shipping Weight: 1.5 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon.com Sales Rank: #805,313 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

5.0 out of 5 stars Food for the body and the soul from the 12th century!, December 31, 2000

By	Stephen Richmond "Librarian/Teacher/Reader an... (Newton, Massachusetts) - See all my reviews (REAL NAME)

Saint Hildegard lived in the 12th century. She was an abbess, a mystic, and eventually, a saint. Among the considerable writings she left are her thoughts and opinions on the spiritual as well as physical values of various foodstuffs. This rather unusual cookbook derives its recipes from these theological and visionary musings, although a few are directly from the saint herself. This is not a meat and potatoes diet at all, but surprisingly well-balanced, considering the limitations of medieval fare. There is an emphasis on greens and grains, especially that health food junkie's delight, spelt, a decidedly acquired taste. Dishes vary from the simple, using only a few ingredients to the much more complicated, requiring a very well stocked pantry. A few ingredients will be unfamiliar to most 21st century cooks in the Midwest. I doubt that many folks regularly cook with nettles, something we generally consider a weed these days, but St. Hildegard makes a omelet of them,praising their purgative, restorative, and stimulative virtues. While this slim volume may prove more for reading, than cooking, Chicken Cooked in Wine for the Heart and the Tunisian Ratatouille are quite delicious.