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Anselm's Glenstal Cookbook

Author(s): Brother Anselm

ISBN13: 9781856076685

ISBN10: 1856076687


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  • Approximately 40 monks make up the community at Glenstal Abbey and Brother Anselm Hurt has for many years been responsible for feeding them. He has built up a large and very varied range of recipes over the years and he includes about 65 of those recipes in this book, each with his own very stylish introductory or explanatory note.

    The recipes are arranged under the headings: soups, fish, main courses, curries, pasta, eggs, potatoes, vegetables, desserts and a final section of miscellaneous recipes. Some recipes are for small numbers, and others for much larger groups. They are perfect for family meals as well as for entertaining friends. They are all simple and easy to follow with ingredients that are widely available.

    Illustrated with black and white line drawings, the style throughout is individual, informative with a gentle humour.

    The foreword is by the actor John Hurt, Brother Anselms brother.
  • Brother Anselm

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    Interview with Brother Anselm:

    The Rule of St. Benedict says of drinking wine in the 4th Century, "We do, indeed, read that wine is no drink for monks; but since nowadays monks cannot be persuaded of this, let us at least agree upon this, to drink temperately and not to satiety: for wine maketh even the wise to fall away"

    Can monks of 21st Century now be convinced that wine is no drink for monks? If not, what is your tipple of choice?

    Well, certainly there are some monks who would agree with total abstinence, but I think St Benedict allowed for his monks to eat and drink, without surfeit, in a way that is suitable for all Christians. He is indeed specially cautious about drink because he clearly feels (reasonably enough) that drink is an area which can be problematic for everyone.

    My personal "tipple of choice" is wine with food, Guinness of English Bitter on the odd occasion and, given the chance, a tot of Whiskey for a nightcap. Of course, in a monastery the opportunity is often odd, and the change infrequent.

    Your favourite cookbook? TV cooking show?

    I do not see television, hardly at all now. But I do remember BBCs The Galloping Gourmet, which seemed good fun at the time. My favourite cookbook has to be Elizabeth Davids French Provincial cooking, on which I started many years ago. Then I have to add the older and in these days quaintly named The Radiation Cookery Book which contains enumerable recipes of long ago.

    If you could choose, what would your last meal on earth be?

    Well, this must assume that I am to be executed in the days when that happened, because for any normal last meal Id probably have little appetite. So Id tell the warder to fix me up a full Irish breakfast!

    What is your favourite kitchen gadget?

    Im not a great man for gadgets, but I do use one of those electronic Breadmakers, which produce an excellent loaf day after day without my having to more than set it up.

    Best cooking tip for a novice?

    Make sure you follow the recipe in detail, and you cant go wrong. When you are less of a novice you may have bright ideas as how to improve on the recipe, but dont try to be too clever too soon.

    Your funniest kitchen incident?

    I can only think crises, like coming down from Vespers to find there is an electricity cut or that I left toast under the grill which burned to a cinder and set off the fire alarm, but thats not exactly funny, even at the time.

    If you had to cook a meal for Pope Benedict, what would it be?

    Absolutely no idea. It would have to be very special though, as he is a great hero of mine.

    Finish this sentence. The golden rule of cooking is...

    To offer considerable variety. The menu should never become repetitive and boring!


Anselm's Glenstal Cookbook

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