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Introduction -- Basic ingredients -- Herbs, spices, and condiments -- Beverages -- Saint Hildegard's own special recipes -- Breakfast -- Salads -- Soups -- Cereals and cereal grains -- Pasta -- Meat and poultry -- Fish -- Eggs and egg dishes -- Vegetables -- Sauces, dips, vinaigrettes, and roux -- Spice mixtures -- Desserts -- Syrups and liqueurs -- Jams and jellies -- Table graces from Saint Benedict and others -- Glossary and measurements -- Sources for ingredients.
As a nun, mystic, scholar, theologian, physician, and composer, Hildegard of Bingen (1098-1179) was a remarkable woman -- a first in many fields. At a time when
Saint, mystic, healer, visionary, and fighter, Hildegard von Bingen stands as one of the great figures in the history of women in medicine. She was renowned for
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This ground-breaking contribution to medicine and healing contains translations of Hildegard text which reflect the high point of medieval, alchemical, and heal