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Cooking with the Saints: An Illustrated Treasury of Authentic Recipes Old and Modern Hardcover – Aug 1 2001


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Product Details

  • Hardcover: 329 pages
  • Publisher: Ignatius Press (Aug. 1 2001)
  • Language: English
  • ISBN-10: 089870779X
  • ISBN-13: 978-0898707793
  • Product Dimensions: 28.8 x 22.5 x 3.2 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #316,949 in Books (See Top 100 in Books)

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First Sentence
AGNES was a young girl living in Rome in the fourth century when it was still illegal to be a Christian. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews

Format: Hardcover
Easy and interesting recipe book. Recipes are easy to follow and each has a little history attached to the specific saint. Recipes are international and range fom appetizers to desserts. Very affordable with beautiful pictures.
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Format: Hardcover
Cooking with the Saints, by Ernst Schuegraf, is a magnificent volume of cooking inspiration for Catholics. This full-color hard-cover book is so elegant, I hated to drop batter on the beautifully designed pages! At 330 pages, this heavy volume covers recipes for saints from Agnes to Wilfrid. The recipes have been meticulously culled from many nations, traditions, and time periods, to arrive to us in one complete book.
The recipes have conversions for United States and European cooks. Each recipe features a short biography of it's namesake saint, as well as full-color photograph. The recipes are diverse and include: Stuffed Peppers in Walnut Sauce, Soup for Saint Francis Xavier's Day, Melachrino Cake, Saint Margaret's Lebkuchen, Saint Martin's Day Duck, Saint Roch's Fingers, and Saint Theresa's Bread.
The 3-page Introduction by Schuegraf tells us the story of his inspiration. He discusses some of the differences cooking and baking has undergone, and tells us that he has done his best to retain the recipes as they were found. Some of the recipes are pulled from antique cookbooks, and many others were carefully researched at St. Francis Xavier Library.
Saint Barbara, pages 33 - 36, is a prime example of the quality of work put into this book. The biography of Saint Barbara encompasses what is known of her life from the third century, a thirteenth-century book about her, and even legends about her father. Page 33 features a beautiful fifteenth century painting of her by Jan Van Eyck. The author attributes three recipes to Saint Barbara's name: Saint Barbara Cake, Pork Tenderloin Saint Barbara, and Dessert for Saint Barbara's Day.
I prepared the Saint Barbara Cake in my kitchen at home.
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By Kristel on Jan. 1 2003
Format: Hardcover
I received this beautiful book last year as a Christmas present and am quite happy to share it with others. Not only are the recipes delicious, but the photography is remarkable and the historical research is extraordinary. This book was obviously a labour of love. While some can compare this book to the works of Martha Stewart in terms of its presentation, this does not reflect the character of the book or its author. Ignoring this book simply because one does not like Martha Stewart is ridiculous. I would highly recommend this book to anyone with an interest in cooking, art, travel, or history.
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