Indulging in delicious dishes from a convent's kitchen

It is a common truth that healthy food benefits body and soul. Incorporating that knowledge, convents and monasteries have been gathering a treasure of recipes, ingrediences and spices for centuries now. But that is just one component of the secrets of convent cuisine; the regular rhythm of dining together is part of it, too.

Petra Altmann, PhD, offers new insights into tradition and history of creating dishes in convents and gives helpful guidance how to bring the culinary art of a convent to your home.

Sr. Fidelis contributes 65 extraordinary, yet easy to follow recipes for every season as well as an ideal menu in cloistral tradition.
Enclosed there is also a cardboard wheel that helps you to determine at first sight which herbs and spices go well with a certain dish.

First Published: July 2008