Twelve Months of Monastery Soups: A Cookbook (Revised)

Brief Description:
Brother Victor-Antone brings easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen in Twelve Months of Monastery Soups. From simple broths to thick, hearty soups, there's a recipe to appeal to every taste.

Jacket Description/Flap:
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in "Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenþ al Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, "Twelve Months of Monastery Soups is a celebration of the art of soup-making.

Marc Notes:
Reprint. Originally published: Liguori, MO: Triumph Books, 1996.;Includes index.

Biographical Note:
Brother Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery near Millbrook, New York, a monastery that lives under the rule of St. Benedict. There he cooks and tends the garden that supplies both the monastery and the local farmers' market. He is the author of the bestselling From a Monastery Kitchen as well as This Good Food, Table Blessings, and A Monastic Year.

Publisher Marketing:
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, ProvenÞal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.