Baking with Brother Boniface

Front Cover
Gibbs Smith, Publisher, 1997 - Cooking - 100 pages

For more that 40 years, German-born Brother Boniface, now 90 years old, has worked in the kitchen of Mepkin Abbey to produce daily breads and cakes for the community of Trappist monks who reside at this remote monastery in the Lowcountry of South Carolina.

His straightforward and uncomplicated approach to cooking and baking provides a delightful venture into the culinary traditions of the monastery where breads are an essential part if the mostly vegetarian diet.

From a loaf to skillet breads to the more complicated cakes, pies and tortes, Brother Boniface provides recipes that fit every budget and culinary palette and enable even novices to test their skills in the aromatic world of baking.

Proceeds from the book will assist in the work of the Abbey.

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About the author (1997)

Graham H. Twelftree (PhD, University of Nottingham) is the Charles L. Holman Professor of New Testament and Early Christianity and the director of the PhD program in the School of Divinity at Regent University, Virginia. He is the author of a number of books, including In the Name of Jesus and People of the Spirit.

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