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When first published decades ago, this book became an instant classic of monastic cookery—a way of cooking that has been admired over the centuries for its emphasis on simplicity, wholesomeness, good taste, and its use of nature's seasons as a guide for many ingredients. Revised and expanded, this book by the monk who also wrote Twelve Months of Monastery Soups includes additional recipes, from Red Beans in Wine and Leeks au Gratin to French-Style Fish Fillets with Herbs and Ragout of the Harvest.
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