So: pierogi and dulce de leche, homey recipes for Christmas cookies and minestrone, and bistro favorites such as a Parisian beefsteak and chocolate amaretto cake. Threaded through these recipes are glossy photographs of patron saints, the Pieta, the pasta stations, and sections devoted to the recent popes and the Pontifical Swiss Guard, the uniformed men who pledge to serve and protect the pope and who “present” the cookbook (today, we’re told, there are 110 of them). The book was written not by the nuns who do the majority of cooking at the Vatican, but by David Geisser (a former chef who published two cookbooks before joining the guard), Erwin Niederberger and Daniel Anrig, all current or former members of the guard. There are a few “table prayers” here, but they’re included at the end, after a section devoted to “basic recipes” that includes pasta dough, pizza dough, polenta — and truffle risotto. Because, in Vatican City, truffle risotto is a basic recipe. In other words, it’s all kind of lovely, whether your devotion extends to God or to tiramisu, or maybe to both.