Fresh from a Monastery Garden

Rating:
Summary: Savor this book
Review: Few recipes have more than 7 ingredients. Along with an appreciation for the beauty and flavor of fresh vegetables, Brother Victor-Antoine introduces you to an occasional ingredient you might never have "met" before. An example: the Blue d'Auvergne chees in Two-Cabbage Salad... a plain name for a salad that looks like a Monet painting and tastes like culinary poetry).

Rating:
Summary: Savor this book
Review: Few recipes have more than 7 ingredients. Along with an appreciation for the beauty and flavor of fresh vegetables, Brother Victor-Antoine introduces you to an occasional ingredient you might never have "met" before. An example: the Blue d'Auvergne chees in Two-Cabbage Salad... a plain name for a salad that looks like a Monet painting and tastes like culinary poetry).

Rating:
Summary: Charming and Tasy!
Review: Ive been seeing this book everywhre I go and finally had to order it. And I am so glad i did. These are woinderful, tasty, and easy to make recipies and their all vegetarian. I do wish the author had been more consistent in writing out the recipie ingredients. I did confused sometimes. But overall, I really enjoy using this.

Rating:
Summary: Delicious recipes, easy to make!
Review: The moment I saw the display in my local bookstore for this new cookbook from Brother Victor, I knew I had to have it. I first was introduced to Victor through his Twelve Months of Monastery Soups (which I also recommend) and was "converted" instantly to his tasty, (relatively) healthy, and easy style of cooking. Fresh/Monastery Garden is even better--It has beautifully designed interior and a catchy cover, but most importantly there is great variety to the recipes included. Even though its all vegetables, you'll have no problem creating full meals from just this book. Bon appetit!

Rating:
Summary: Oily? Yes
Review: They should call this book GREASE FROM A MONASTERY GARDEN. The recipes use way too much oil to the point that they're not healthy for any living being. If this is the way monks eat no wonder there are so many fat monks. Take the recipe for Risotto della Certosina. Right away you see the ingredients that begin with "Half a cup of olive oil (good quality)." I don't care if it's good quality or not that's a lot for 4-6 servings--that's two tablespoons per person. The way this recipe (for mushrooms and rice) works you could have just used one tablespoon of olive oil and it would taste just as good.

The author has a nice style however, and the illustrations are a dandy delight in pale shades of red, silly pictures of monks having fun and growing vegetables.