From a Monastery Kitchen is a cookbook of natural foods, "natural foods" in the sense of simple, vegetarian foods. The cookbook is divided into the four seasons with recipes assigned to the season their ingrediants are most available. Within each season, there are four sections: (1) Soups and appetizers (2) Main dishes (3) Salads and (4) Desserts. The volume is peppered with quotations, line drawings and other delightful tidbits.
To give you a flavor of the variety of recipes presented: for Autumn we have Escarole Soup, Vegetable Fritters, Saint Hubert Fish Stew, Risotto, Eggplant Omelette, Kasha Salad, Bessarian Avocado Salad, Saint Bruno's Coffee Cream, Cold Spring Rice Pudding, Quick Apple Cake. The recipes are simple to follow, simple to make, and simply wonderful to eat.