Product Description

In Twelve Months of Monastery Salads, best-selling author Brother Victor-Antoine celebrates salads, a cuisine in harmony with traditional monastic cooking, which relies a great deal on the seasonal harvest of the monastery garden and utilizes simple, fresh, wholesome ingredients. This collection of 200 delicious, satisfying salads is organized according to the seasons and includes salads that honor saints and salads from culinary traditions around the world. As Brother Victor states in the book's introduction, A salad, carefully prepared, is always an occasion for celebration.

Product Details

• Amazon Sales Rank: #327449 in Books
• Published on: 2006-03-07
• Original language: English
• Dimensions: .84" h x 7.86" w x 9.10" l, 1.16 pounds
• Binding: Paperback
• 272 pages

From Publishers Weekly
A Benedictine monk and nine-time author follows up his Twelve Months of Monastery Soups with a similar ode, this time to the healthful, palate-pleasing salad. D'Avila-Latourrette, resident monk at Our Lady of the Resurrection Monastery, near Millbrook, N.Y., has collected hundreds of eclectic salad recipes from around the world. Arranged by the month, each of these mostly vegetarian salads (some contain egg, cheese or fish) call for the fruits, grains and vegetables appropriate to the season. Salads range from classics such as Caesar Salad and German Potato Salad to rustic Dutch-Style Egg and Cheese Salad, on to more exotic fare, such as Capered Deviled Eggs with Beets and Remoulade Sauce. The recipes are user-friendly and contain helpful suggestions on how and when to serve each dish, as d'Avila-Latourrette tells readers whether a salad is appropriate for a celebration or an outdoor picnic, if it should be served chilled or at room temperature and if it should be eaten before the entrée or as a palate cleanser before dessert. Each page contains an appropriate and entertaining proverb or brief quote about eating, cooking or the spiritual life. A section on "Salad Basics" and another on "Salad Oils, Vinegars, and Dressings" frame the recipes at the beginning and end of the book, respectively.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author
Brother Victor-Antoine d’Avila-Latourrette is the author of six cookbooks including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen. He is a resident monk at Our Lady of the Resurrection Monastery, where he serves as a cook and gardener, tending the two gardens and greenhouse that provide the produce and herbs for the monastery. He supplies homemade vinegars, jams, and dried herbs to the Millbrook Winery, where his cookbooks are also sold.

Brother Victor-Antoine was brought up in the south of France and trained as an apprentice cook in a French monastery. Later he moved to the United States and earned two master’s degrees from Columbia University. He wrote his first cookbook, From a Monastery Kitchen, to help raise funds to buy property for his order. The original edition was so successful it was reprinted 14 times and Brother Victor was asked to write a revised edition 20 years after the original publication.

He has been featured in several newspapers and magazines as well as on television programs such as CBS Morning News, ABC’s Good Morning America, the Food Network, and QVC. He regularly gives cooking tutorials at places such as the Omega Institute, local churches, and bookstores. Brother Victor-Antoine lives near Millbrook, New York.