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Twelve Months of Monastery Soups
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Twelve Months of Monastery Soups

4.5 7
by Victor D'Avila-Latourrette, Victor-Antoine D' Avila-Latourrette
 
"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

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Twelve Months of Monastery Soups 4.4 out of 5 based on 0 ratings. 5 reviews.
Guest More than 1 year ago
I forgot to mention in my review that while this is not intended to be a vegetarian cookbook, most of the recipes are already vegetarian or can be easily modified to suit any vegetarian diet.
Guest More than 1 year ago
What a fantastic book! For the soup lover, this collection is all you need. The recipes range from fairly easy to fairly complicated (not recommended for the novice cook). Especially recommend the tuscan tomato-bread soup...a winner!
Cactuswren More than 1 year ago
This is the ultimate soup book. Everything in it is delicious. And I think I have tried nearly everything- but I'm not systematic enough to know for sure, and I've had it too long to remember. If I don't know what to make for dinner, chances are I have the ingredients and time for one of Br. Victor Antoine's wonderful soups. He regularly saves the day. Some of his regular ingredients are permanently on my pantry shelf now. I've had this book for years, and it is one thing that all of my children asked for when they left home. This is a year 'round soup book that you don't put away in the spring. Twelve months of soups means it is a seasonal cookbook, and so seasonable ingredients are generally in your refrigerator. He does cook with leeks, which were not often on my list before I got this book, but now are. They are good in chicken dishes, too. Or you can substitute white or green onions and come out with a tasty product, if a different one. With a few exceptions, it is a Mediterranean peasant cookbook, and that means wonderful food out of simple, inexpensive, readily available ingredients. If I want to impress my friends with my cooking skill, I pull out this book, and start dinner with soup (The recipes in this book range from very easy to "must have some cooking experience". Some soups are thickened with eggs- for a beginning cook here's a tip: put the eggs in a bowl, add a ladle or two of your hot soup, stirring briskly with a whisk, and then stir back into the pot. You don't want the eggs to cook into lumps, and doing it this way makes it thicken the soup smoothly. I haven't yet found a recipe that the whole family didn't love. And I said love, not like - and we had a picky eater. Some of the recipes that seem to have the strangest ingredient lists are the tastiest, so don't be shy about trying Bread Soup. It is mostly a vegetarian cookbook, but don't think of it that way. You'll be well nourished by it if that's your main meal, or if its a first course, you'll get to the meat soon enough. There is a wonderful soup recipe that is full of sausages, so it isn't entirely vegetarian. So unless you are someone who has to have meat in everything, this book is for you if you like soup.
HVP More than 1 year ago
Anyone who knows how good home made soups can be might enjoy this collections of recipes. I like the variety and novelty of the combinations of ingredients.
Anonymous More than 1 year ago