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Twelve Months of Monastery Soups Paperback – January 5, 1998
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Copyright 1996 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Top Customer Reviews
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.
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
wonderful recipes for the whole year- just need to cut the ingredients for the number of people eating. Though they freeze really well.Published 2 months ago by Barbara Harrend
The soup recipes in this book are easy to replicate and delicious.Published 3 months ago by Mary Kay Beck
Chock full of soup recipes specifically for each month. Lovely!Published 5 months ago by Karen Loos
love it. love it. i made all but 2 of the january soups - didn't like a couple, loved a couple...it's a fun "project" every couple days to try a new one. Read morePublished 5 months ago by crystal