Abstract

Introducing the traditional cuisine taught in Basque and northern Spanish convents and the daily life of nuns. This monastery is the birthplace of many of Spain's traditional dishes. Among them, stew dishes have a long history and are considered to be one of the specialty dishes of nuns. At the monastery, the menu is based on what is currently available, and stews are easy to make, nutritionally balanced, and easy on the body. In a monastery where it gets very cold in the winter, stews that warm the body on cold days are a great blessing. This book is a compilation of recipes learned by nuns from visits to monasteries in Basque and northern Spain, as well as recipes from literature, by Spanish home cooking researcher Kumi Maruyama. We offer first, second, and dessert menus centered around stew dishes, as well as a number of individual stew dishes. In addition, it includes explanations about how to spend a day at the monastery, the monastery's kitchen, dining room, and utensils, and plenty of photos taken on site. Open the page and embark on a fantasy journey through the Spanish Basque Country and the monasteries of the north.

Author’s Information

Spanish home cooking researcher. After studying abroad in the United States, she traveled around the world as a tour conductor and lived in Madrid for 14 years. While attending a local cooking class, she learned how to cook Spanish cuisine based on home-cooked meals, and visited a convent to learn cooking from nuns. After returning to Japan, she proposed dishes centered on Spanish cuisine on TV and in magazines. Since 2006, she has been running the Spanish home cooking class "mi mesa" at her home in Suginami Ward, Tokyo. Her publications include ``Basque Nuns' Daily Menus'' (Graphic Publishing) and ``Confections of the Monastery'' (Fuso Publishing).