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The biographic text of St. Anthony is presented complete in this edition for the reader's absorption and contemplation. First published in the 4th century A.D., Anthony the Great's biography was authored by Christian Saint Athanasius of Alexandria. Since its release, the book has helped spread the beliefs, practices and arduous faith of Anthony the Great. A significant progenitor of the monastic tradition, Saint Anthony lived an ascetic lifestyle in the arid lands of Egypt. Although not the earliest of religious figures committed to this tradition, through actions and preaching Anthony helped popularise and spread principles that would contribute heavily to the establishment of Christian monasteries in Europe and beyond. One event in St. Anthony's life was his encounter with the supernatural in the remote Egyptian desert. This occurrence, where the otherworldly presence tried to tempt him from his spartan philosophy of living, is much recreated in Western art and literature.
"Before outdoor films, mouth watering cuisine and the spectacle of bocce brought thousands of visitors to its streets, Baltimore's Little Italy was a haven for generations of immigrants. With Saint Leo's Church at its heart, The Neighborhood is a place where lifelong friendships are forged and nicknames are serious business. The community still celebrates the Feast of Saint Anthony Italian Festival in tribute to the saint who was credited with saving the neighborhood from the Great Baltimore Fire of 1904. As sons went to the front during both world wars, families pulled together during the hard times. With memories of beloved local figures like Marion 'Mugs' Mugavero and artist Tony DeSales, interviews with lifelong locals and a few classic recipes, author Suzanna Rosa Molino creates a spirited history of this enduring Italian community." -- Publisher's description.
In The New England Cookbook, Brooke Dojny picks up the strands of culinary influence and provides, in 350 recipes and plenteous anecdotes, a portrait of the way New Englanders cook today.
This is the only culinary guide to what Steinbeck dubbed "The Mother Road." It includes over 250 delicious, time-tested recipes from places like the U Drop Inn, the Covered Wagon Trading Post, the Pig Hip, and the Bungalow Inn. It is also a nostalgic recreation of the Route 66 of the past, with stories from the waitresses and cooks who poured the coffee and baked the pie. This is a gem of Americana, and a treasury of comforting dishes from a time when the flavors along the road changed as dramatically as the landscape and accents as you sped across the heartland
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
"The miracle of Saint Anthony" by Maurice Maeterlinck (translated by Alexander Teixeira de Mattos). Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
How did medieval hermits survive on their self-denying diet? What did they eat, and how did unethical monks get around the rules? The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life, the most striking being food and drink. A Hermit's Cookbook opens with stories and pen portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the desert fathers were revived in both the Byzantine and western traditions, looking at the cultivation of food in monasteries, eating and cooking, and why hunting animals was rejected by any self-respecting hermit. Full of rich anecdotes, and including recipes for basic monk's stew and bread soup -- and many others -- this is a fascinating story of hermits, monks, food and fasting in the Middle Ages.