- Twelve Months of Monastery Salads
- 200 Divine Recipes for All Seasons
- By Victor-Antoine d'Avila-Latourrette
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Salads are healthy, convenient, versatile, and more popular than ever due to the year-round availability of high quality salad ingredients. According to a recent survey, 95% of Americans eat salad at least three times per week. In Twelve Months of Monastery Salads, best-selling author Brother Victor celebrates creative, nourishing salads—a cuisine in harmony with traditional monastic cooking. Monastic cooking centers on simple, fresh, wholesome ingredients, and monks rely a great deal on the seasonal harvest of their gardens.
This engaging collection of more than 200 delicious, satisfying salads is organized according to the bounty of the seasons from the first spring harvest (Salmon and Cucumber Salad) to the heartier fare of the winter months (Venetian Gorgonzola Salad). In each season there are salads that honor saints, such as St. Michael’s Salad, which pairs delicious ripe tomatoes with onions, olives, fresh basil, and mozzarella. There are also salads from countries across the globe, including German Potato Salad, South American Bean Salad, and Indian Curried Lentil Salad. As Brother Victor states in the book’s introduction, “A salad, carefully prepared, is always an occasion for celebration.”
Book Details
- Paperback, $14.95
ISBN 978-1-55832-332-2
- Total Pages: 272 pg.
- Trim Size: 8 x 9 ¼
- Interior Design:
2 Color
From the Press Room
Praise
“Eating more fruits, vegetables, and healthy oils is a cornerstone of optimum health. The unusual and delightful recipes for salads in this book make this kind of eating fun. I find the combinations of salad ingredients novel and the dressings most sensible—all in conformance with the best ideas of nutritional medicine.”
—Dr. Andrew Weil, director of the Program in Integrative Medicine at the University of Arizona and co-author of The Healthy Kitchen
“Twelve Months of Monastery Salads proves, in case any proof is needed, that salads are a perennial dish, one to enjoy as much in November as in July. Without resorting to bottled dressings or foods out of season, these salads are as straightforward to make as they are appealing to eat. I couldn’t agree more with Brother Victor-Antoine, that ‘a salad, carefully prepared, is always an occasion for celebration.’”
—Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors
“Great salads happen because the ingredients are fresh, and the combinations are seasonal and complementary. Twelve Months of Monastery Salads is filled with inspiring ways to bring together greens and vegetables for healthy fare. As a gardener and cook, Brother Victor-Antoine d’Avila Latourrette shares his enjoyment of cooking from the garden all year round.”
—Ellen Ecker Ogden, co-founder of The Cook’s Garden Seed Catalog and author of From the Cook’s Garden