Fresh from a Monastery Garden: An A-Z Collection of Delectable Vegetable Recipes
Gardening and cooking have been elements of monastic life since the earliest days of Christian communities. Even the author of the life of Saint Anthony (the first monk) wrote, "These vines and these little trees did he plant; the pool did he contrive, with much labor for the watering of his garden; with his rake did he break up the earth for many years." One contemporary heir to Saint Anthony is Brother Victor-Antoine d'Avila-Latourrette, whoseFresh from a Monastery Gardencontains vegetarian recipes that use the fruits of his community's garden. The recipes are organized alphabetically by vegetable; each section begins with tips on raising or buying ingredients, and occasionally some note on the place of a particular dish in the life of the monastery. This is simple, hearty, sustaining food. Even when the taste is refined (in recipes for Braised Fennel, Spinach Terrine, Onion Tart, and Baked Cucumbers with Cheese, for example), the ingredients are basic, and the preparation time is short.--Michael Joseph Gross