German Abbey Herb Cuisine Part 2 A collection of recipes to learn from Hildegard, a nun active in medieval Germany who has been attracting attention over the ages

Seibundo Shinkosha Co., Ltd.
[German Abbey Herb Cuisine Part 2] A collection of recipes to learn from Hildegard, a nun active in medieval Germany who has been attracting attention over the ages

Seibundo Shinkosha Co., Ltd. (Bunkyo-ku, Tokyo) will release “Medieval Monastery Dining Table” on Monday, December 12, 2022.
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Saint Hildegard von Bingen, a nun active in Germany in the 12th century. Her health studies and recipes have been gaining renewed attention in Germany and other European countries over time, and her popularity is rising in Japan as well.
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In the days when there were no hospitals, the monastery was a place for farming and food processing, as well as a pharmacy where nuns mixed the medicinal herbs they grew.
Hildegard researched how to select ingredients, how to cook them, and how to process them. His wisdom has a great impact on modern people who are worried about their health due to their overly rich diet and stressful life.
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This time, it is co-authored with Mr. Keiko Iijima, an aroma therapist who is the leader of “St. . The menu that Mr. Iijima experienced at the local Hildegard seminar is also reproduced by the chef and the recipe is posted.
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As with the previous book, Hildegard’s close-up of the meaning and effects of ingredients, and is full of recipes that can be used on the modern dining table. We also introduce many recipes using “spelt (ancient wheat)”, an ingredient that Hildegard especially valued, which is becoming a boom in Japan in recent years.
\ Click here for the press release of the first “German Monastery Herb Cuisine” /
https://prtimes.jp/main/html/rd/p/000000081.000012109.html
[Table of contents excerpt]
Part 1 St. Hildegard’s Food Teachings
Hildegard’s life / A study on the food and health of monks living in modern times / St. Hildegard and I / Participating in a Hildegard fasting seminar in Gaienhofen, Germany / Ingredients recommended by St. Hildegard, etc…
Part 2 Soup dish
Spelled and Almond Soup / Borscht Soup Almond Flavor / Beet Cream Soup Pennyroyal Mint Flavor / Apple and Celery Root Soup / Chestnut, Fennel, Vegetable Cream Soup, etc…
Part 3 Vegetable dish
Warm Fennel and Celery Root Salad/Spelled Wheat, Beetroot and Apple Salad/Assorted Vegetables with Hildegard Yogurt Sauce/Chestnut and Fennel Terrine “False Rabbit” and more…
Part 4 Fish dishes
Basil cream-flavored rockfish/fish hamburger steak/rainbow trout meuniere with almond flavor/flavored boiled rockfish with
Hildegard-style hollandaise sauce/flavored boiled cod gratin with shredded vegetables, etc…
Part 5 Meat dishes
Chicken liver dumplings with green sauce/bone-in lamb coatlet with sweetened carrots/chicken hamburger with goat cream cheese/roasted turkey breast stuffed with chestnuts and apples…
Part 6 Dessert
Stewed Apple Tart / Kaiserschmarren / Apple Tart Zurich Style / Dark Cherry Strudel / Cherry Tart / Chestnut Pyramid etc…
European food culture starting with monasteries / Shops that serve St. Hildegard’s cuisine from Germany and Austria / Books and DVDs to get to know Hildegard well / Historical monasteries in Europe worth visiting at least once / Shop selling spelled and quince
[Author profile]
Hiroshi Noda
Chef of the restaurant “zum Einhorn” in Roppongi 1-chome, Tokyo. After training in Germany and other European countries, he returned to Japan and opened a restaurant in 1994. Germans living in Japan often visit the restaurant, seeking traditional dishes and seasonal flavors directly from Germany, and the restaurant is highly rated as one of the best places to experience German food culture in Japan. He has a deep knowledge of art, and puts effort into cultural activities such as exhibiting the works of domestic and foreign artists in the store and holding concerts. He also gives lectures and makes television appearances. His publications include Musician’s Dining Table (published by Seibundo Shinkosha), Chef Noda’s German Cuisine (New Edition) (published by Metropolitan Press), German Forest Chef (published by Education Publishing Center), Wine Kaido Gourmet Journey” (published by Global Media), “Gift of Beer Country” (published by Ribun Publishing) and many others.
Keiko Iijima
Head of the St. Hildegard Culinary Research Society. After obtaining a qualification as an aromatherapist at the London School of
Aromatherapy Japan, worked as an aromatherapist. Later, he translated books on aromatherapy and herbal remedies. His translations include “St. Hildegard’s Therapeutics”, “Herbal Antibiotics”, “6-Week Herbal Detoxification Plan” (both published by Fragrance Journal), and “TREE MEDICINE Kusurinaru Ki” (published by BAB Japan Publishing). and many others. In 2016, he was involved in the subtitle translation of the US documentary film “Unconventional Mystic Hildegard von Bingen”. Since 2011, together with Chef Noda, he regularly holds dinner parties to eat Hildegard’s cuisine in order to spread the teachings of St. Hildegard’s food.
[Book overview]
Book title: Medieval monastery dining table
Authors: Kosuke Noda, Keiko Iijima
Specifications: A5 size, 224 pages
Regular price: 2,970 yen (tax included)
Release date: Monday, December 12, 2022
ISBN: 978-4-416-52290-5
[Click here to purchase the book]
Seibundo Shinkosha book introduction page:
https://www.seibundo-shinkosha.net/book/cooking/75350/
[Inquiries about books]
Seibundo Shinkosha Co., Ltd.
3-3-11 Hongo, Bunkyo-ku, Tokyo 113-0033
Homepage: https://www.seibundo-shinkosha.net/
Facebook: https://www.facebook.com/seibundoshinkosha/
Twitter: https://twitter.com/seibundo_hanbai

Details about this release:
https://prtimes.jp/main/html/rd/p/000001377.000012109.html

MAIL:cr@prtimes.co.jp

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