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Cooking with the Bible
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Cooking with the Bible provides a feast for the body, mind, and spirit, introducing contemporary cooks to recipes for eighteen meals described in the Judeo-Christian bible.

Table of Contents

Preface Abbreviations Introduction The Meals Entertaining Angels Unaware A Birthright Worth Beans All for a Father's Blessing Joseph Dines with His Brothers A Passover Meal By the Numbers The Reaper's Meal Abigail Cooks to Appease King David's Nuptials The Lovers in the Garden Elisha Cooks Masterfully at Gilgal Dinner with the Governor Esther Saves Her People A Meal in the Wilderness The Prodigal Son Returns Jesus Dines with the Pharisee The Wedding Feast at Cana A Galilean Breakfast The Lore of the Ingredients Meats and Fish Vegetables Fruits and Nuts Grains Herbs and Spices Milk, Milk Beverages, Cheeses, and Other Milk Products Beverages Oils Other Ingredients Appendix Bibliography

About the Author

Anthony F. Chiffolo is Editorial Director, Print at ABC-CLIO. He is coauthor of Cooking with the Movies: Meals on Reels; Cooking with the Bible: Biblical Food, Feasts, and Lore; and We Thank You, God, for These: Blessings and Prayers for Family Pets.Rayner W. Hesse, Jr. is an Episcopal priest serving a parish in New Rochelle, NY, and the author of Cooking with the Movies: Meals on Reels and Jewelrymaking through History: An Encyclopedia.

Reviews

This meticulously arranged cookbook is the brainchild of Chiffolo, editorial director of Praeger Publishers, and Hesse, a chef and ordained Episcopal priest, who previously collaborated on We Thank You, God, for These: Blessings and Prayers for Family Pets. A chronology and maps precede 18 biblically inspired menus, which make up Part 1. The passages from which the menus are derived were taken from six different translations of the Bible (whichever one presented the most information about the meal). Notes are given where appropriate. Many wonderful, easy-to-follow recipes illustrate the care that was taken to explore the tastes and traditions of the Middle East, including Egyptian Caraway Seed Bread (eesh baladi), Roast Quail with Apricots and Pecans, and Ground Lamb with Potatoes and Tomatoes (Kufta). Part 2, "The Lore of the Ingredients," is a culinary dictionary, religious reference, and historical analysis in one. The book finishes with an appendix for biblical weights and measures and separate recipe and subject indexes. The only drawback is that the photographs are not in color. Recommended for most public libraries and academic libraries with strong religious or culinary studies programs.-Rosemarie Lewis, Broward Cty. P.L., Ft. Lauderdale, FL Copyright 2007 Reed Business Information.

"A reprint from 2006, this volume presents recipes and complete menus for 18 meals from the Bible, 16 of which are for dinner. Meals range from Passover to the story of Joseph dining with his brothers and King David's nuptials. Each chapter has a menu, biblical text and notes on the passage, essay describing its theological, historical, and cultural significance, and specific recipes, with discussion of preparation and serving in biblical times, and recipes for modern dishes using ingredients that play on the theme of the chapter. B&W photos are included. Chiffolo is an author and editorial director, and Hesse is an author, chef, biblical scholar and ordained Episcopal priest." - Reference & Research Book News

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