Twelve Months Monastery Victor Antoine Davila Latourrette
“Of soup and love, the initial 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 each taste. Arranged by month with an eye toward seasonal potpourri and at least one recipe for each vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more distinguishable recipes such as Jerusalem Artichoke, Provenþal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled allround and gorgeous amount of time block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.
ReviewOffer your guests a huge bowl of warmth and comfort–stir up a heap of 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 global 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 commended lemon basil. The simplicity of the recipes makes them suitable for beginning cooks, who will learn that a great assortment of flavors may be invented just by altering the order in which the vegetables are sautéed or by using vegetable broth rather 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 for the duration of all of life’s occasions.”
From Library JournalLatourrette, a Benedictine monk in a monastery in upstate New York, is the author of assorted 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 apparent 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.
ReviewA history of monastery soups mixes with stimulating seasonal recipes in a blend of culinary history and cookbook. Soup fanciers will discover some new gems amid old favorites; from Radish Greens Soup and a cheese heightened Saint Patrick irish Cheddar Soup to Carrot-Celeriac Soup and a hearty Provencal Vegetable Soup with Pesto Sauce. Most recipes are quick and easy to reproduce and will appeal to a lot of readers in their simplicity. –Midwest Book Review
Twelve Months Monastery Victor Antoine Davila Latourrette Picture
Twelve Months Monastery Victor Antoine Davila Latourrette Image
Twelve Months Monastery Victor Antoine Davila Latourrette Picture
Twelve Months Monastery Victor Antoine Davila Latourrette Pic
Most helpful client reviews
67 of 67 persons found the following review helpful.
 Practical soup from a practical monk
By M. J. Smith
Twelve Months of Monastery Soups is an excellent, seasonally based cookbook for practical soup making. However, you ought to take it is estimation of servings as dubious – his “two servings” is eight servings as a meal in my house. Three things discerned 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 allround the pages.
To give you a flavor of the assortment 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 effortlessly made; they have clear instructions and ingrediate lists.
39 of 39 persons found the following review helpful.
Well concieved seasonal treatment. Great source.
By B. Marold
`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 uninterrupted `go to’ book whenever I want to make a salad.
38 of 38 persons found the following review helpful.
 Excellent collection of simple soups
By Westley
This cook book has a very good collection of simple soups (mostly vegetarian) that may be made rather easily. They are grouped by month and take vantage of the fresh fabricate that are in season. One of the great gains of these recipes is that most of the ingredients are comparatively inexpensive and healthful (e.g., carrots, onions, celery, beans). The recipes vary a great deal in taste, altho some have similar ingredient lists. A outstanding testiment to the diversity of soup. I have, however, noticed that a lot of of the recipes call for a rather big portion of oil and turn out more or less greasy. I commend cutting the oil if it seems excessive.
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