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From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy
     

From Saint Hildegard's Kitchen: Foods of Health, Foods of Joy

by Jany Fournier-Rosset, Denis Sabourin (Translator), Victoria Hebert (Translator)
 

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The 12th-century Benedictine Abbess Hildegard of Bingen was blessed with an astonishing array of talents. She was, among other things, a mystic, naturalist, visionary, and composer. Hildegard was also granted, by means of heavenly visions, in-depth knowledge about human nutrition. She believed "foods of joy" revitalized us and helped preserve good health in every

Overview

The 12th-century Benedictine Abbess Hildegard of Bingen was blessed with an astonishing array of talents. She was, among other things, a mystic, naturalist, visionary, and composer. Hildegard was also granted, by means of heavenly visions, in-depth knowledge about human nutrition. She believed "foods of joy" revitalized us and helped preserve good health in every sphere--physical, spiritual, and psychological.

Now, famed French chef Jany Fournier-Rosset has mined from Hildegard's writings a collection of tasty recipes--you'll find everything from simple jams to chestnut soufflé, from spiced wine to Tunisian ratatouille.
The book contains a measurement conversion table, cooking terms, special bread-making instructions, lists of ingredients with definitions, sources for rare ingredients used in the recipes, and an index.

Readers will also find a brief biography of Hildegard and table graces from Saint Benedict and others.

With a focus on good health and vegetables and herbs from the garden, From Saint Hildegard's Kitchen makes a wonderful gift for the cooks in your life--including you!

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Paperback

Product Details

ISBN-13:
9780764804861
Publisher:
Liguori Publications
Publication date:
01/28/1999
Edition description:
1st U.S. Edition
Pages:
224
Product dimensions:
7.35(w) x 9.33(h) x 0.83(d)

Meet the Author

Jany Fournier-Rosset is a native of France, renowned for her culinary talents. She is also a lay oblate of Saint Benedict.

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