Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook. There are more than 125 recipes, arranged seasonally, and includes soups. Appetizers, entrees, and salads, and cover the gamut from hors d'oeuvres to deserts. Recipes range from simple nutritious fare like Hermit Soup, Cloister Carrots, and Risotto to festive delicacies like Crepe Saint-Gwenole, Bread Pissaladiere, and Roman Gnocchi. An appendix offers basic sauce and pastry recipes, as well as, elegant beverage concoctions.

The recipes come from Brother Victor-Antoine's own kitchen -- supplemented by many others from monasteries all over the United States, France and Italy -- and utilize natural foods and vegetarian cuisine, including some fish dishes.

Reflecting the joy and simplicity of monastic life, and featuring inspirational text and woodcuts, From a Monastery Kitchen, now in paperback, is a must-own cookbook.