To Brother Victor-Antoine, soup making is a spiritual exercise in which you consider food, health, and the meaning of creation. Twelve Months of Monastery Soups harks back to a simpler era, when people were in tune with seasonal harvests and the naturalflavors of fresh, locally grown ingredients.
Presented in order of growing seasons, Brother Victor-Antoine's soups offer a succulent range of flavors -- refreshing Watercress Soup for spring; Gazpacho made with ripe tomatoes for summer; Pumpkin Soup, savory for autumn; and Saint Nicholas Soup, made with turnips, carrots, potatoes, and cabbage, for winter holidays.
In keeping with the monastic emphasis on frugality, the recipes, 75 percent of which are vegetarian, call ... more
"Come to the Table" is a celebration of food and fellowship as a tribute to the blessings of God through stunning photographs, inspiring writing, and delicious recipes.
Fellowship with others is one of the greatest gifts of God. "Come to the Table" celebrates this special time with friends and family with exquisite Southern recipes organized in chapters on parties and picnics, small group dinners, family gatherings, and dinner on the grounds, among others. Each chapter includes inspiring quotes, uplifting introductions, and a perfect combination of landscape and food photography that magnifies the glory of the Lord. "Come to the Table" gives you a taste of heaven on earth with all types of recipes, including:
This companion cookbook to What Would Jesus Eat? offers healthy, hearty recipes featuring foods that Jesus Himself would have eaten.
Based on a biblical and historical study of what Jesus ate, as well as scientific research on why these particular foods are ideal for healthy living, What Would Jesus Eat? is the ultimate program for eating well in the twenty-first century. Now, this companion cookbook helps readers to creatively and practically incorporate these foods into their own diets.
These easy-to-follow recipes are designed to help the reader prepare foods commonly eaten during the time of Christ in a way that will satisfy modern-day palates. Dishes feature fresh fruits and vegetables, whole grains, legumes, fi ... more
When the intrepid team of missionary volunteers first arrived in Malamulo, they suddenly realized they no longer had access to the culinary luxuries of their home countries. What in the world were they going to eat in the middle of Malawi, Africa?!
But after gathering together for delicious meal after delicious meal, their worries were soon whisked away in an ocean of flavors and textures, as team members discovered creative ways to reinvent their best and healthiest dishes from every corner of the globe. 'Til We Eat Again has compiled all these savory recipes into one volume to provide you a useful, adventurous, and healthy guide to better eating.
Some dishes are well-known culinary classics, while others ... more
"A homespun, authentic collection of Amish recipes collected over the years by Beverly Lewis. Many are from her grandmother and other family members as well as dear friends from the Amish world she writes about with such power and authenticity. Now she lovingly shares these with her millions of readers who have come to treasure her fictional insights into Amish life. The additional Amish sayings and line drawings make for an appealing gift.
With over 800,000 copies in print, the More-with-Less Cookbook has become the favorite cookbook of many families. Full of recipes from hundreds of contributors, More-with-Less gives suggestions "on how to eat better and consume less of the world's limited food resources".
More-with-Less Cookbook has not only changed how people eat, but their entire approach to life has reflected this more-with-less philosophy. In fact, more-with-less has become an integral part of our daily language.
Mary Emma Showalter has compiled favorite recipes from hundreds of Mennonite women noted for their excellent cooking. Tantalizing dishes brought to this country directly from old Dutch, German, Swiss, and Russian kitchens. Original directions like 'a dabof cinnamon' or 'ten blubs of molasses' have been standardized to help you get the same wonderful individuality and flavor. Showalter introduces each chapter with her own nostalgic recollection of cookery in grandma's day -- the pie shelf in the springhouse, outdoor bake ovens, the summer kitchen. Beautifully illustrated with color photographs and drawings by Naomi Nissley.
From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper Of The Lamb, Capon talks about festial and ferial cooking -- the first geared toward the uninhibited gorging a la gourmand for those rare and special occasions, the second toward the more subdued talent of making prime ingredients work a little harder and stretch a little longer without scrimping on tasteor pleasure. Using these different methods as his guide, along with dozens of recipes, Capon offers an intellectual and philosophical exposition on food and faith.
When first published in 1976, More-with-Less Cookbook by Doris Janzen Longacre struck a nerve with its call for every household to help solve the world food crisis. Now with more than 800,000 copies around the globe. it has become the favorite cookbook of many families.
Aunt Bee's Mayberry Cookbook by Jim Clark and Ken Beck, with recipes edited by Julia M. Pitkin contains more than 300 recipes served by Aunt Bee and others on The Andy Griffith Show "TM". Includes wonderful, rare photos from the show and interesting sidebars. Illustrated and indexed.