From Saint Hildegards Kitchen

Introduction
Basic Ingredients
Foods That Bring Joy
Herbs, Spices, And Condiments
Herbs That Bring Joy
Spices That Bring Joy
Other Foods, Herbs, And Spices In Hildegard’s Kitchen And Apothecary
Beverages
Elixirs And Tonics
Wines
Coffee And Herbal Teas
Saint Hildegard’s Own Special Recipes
Breakfast
Salads
Soups
Cereals And Cereal Grains
Bread-Making With Spelt
Pasta
Meat And Poultry
Fish
Eggs And Egg Dishes
Vegetables
Sauces, Dips, Vinaigrettes, And Roux
Spice Mixtures
Desserts
Syrups And Liqueurs
Jams And Jellies
Table Graces From Saint Benedict And Others
Glossary And Measurements
Tips
Cooking Terms Used
Conversions And Equivalents
Sources For Ingredients
Index

Additional Info
The 12th-century Benedictine Abbess Hildegard of Bingen was blessed with an astonishing array of talents. She was, among other things, a mystic, naturalist, visionary, and composer. Hildegard was also granted, by means of heavenly visions, in-depth knowledge about human nutrition. She believed “foods of joy” revitalized us and helped preserve good health in every sphere-physical, spiritual, and psychological.

Now, famed French chef Jany Fournier-Rosset has mined from Hildegard’s writings a collection of tasty recipes-you’ll find everything from simple jams to chestnut souffle, from spiced wine to Tunisian ratatouille. The book contains a measurement conversion table, cooking terms, special bread-making instructions, lists of ingredients with definitions, sources for rare ingredients used in the recipes, and an index.

Readers will also find a brief biography of Hildegard and table graces from Saint Benedict and others.

With a focus on good health and vegetables and herbs from the garden, From Saint Hildegard’s Kitchen makes a wonderful gift for the cooks in your life-including you!