Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
Twelve Months of Monastery Soups: International Favorites Hardcover – June 1, 1996
Books with Buzz
Discover the latest buzz-worthy books, from mysteries and romance to humor and nonfiction. Explore more
Frequently bought together
Customers who bought this item also bought
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." --This text refers to the Paperback edition.
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.
Top customer reviews
These are all very simple soups and none call for many ingredients. Quite a few of the soups are even vegetarian. The soups that I have tried have all been plenty filling for me; however, the might not be hearty enough to stand alone as a meal. The Pasta and Lentil Soup is especially good!
Only one recipe struck me a truly unusual; that was the recipe for Beer Soup. Other than that, all of the recipes are ones that I can see myself making at some point in time.
I do wish that there were a least a few photographs in the book, but that is just a minor complaint.
This book is definitely worth a look!
The recipes are well laid out and extremely easy to follow for beginner to advanced cook. Some recipes have a bit of history included on the page such as the Beguine Cream Soup telling of its origins. I would say this is the most stained book in my library from over use. You will not be sorry investing in this delightful treasure trove of soup recipes!