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 Mik Products Beverages Oils Other Ingredients Appendix Bibliography Index Abbreviations
Cooking with the Bible is a feast for the body, mind, and spirit, providing contemporary cooks with recipes for eighteen meals described in the Judeo-Christian bible.
Anthony F. Chiffolo is Editorial Director, Print at ABC-CLIO. He is co-author of Cooking with the Movies: Meals on Reels; Cooking with the Bible: Recipes for Biblical Meals; 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.
In an effort to describe thousands of years of food preparation as
related in the Bible, religion writers Anthony F. Chiffolo and
Rayner W. Hesse Jr. (also an accomplished chef) have created the
massive Cooking With the Bible, Biblical Food, Feasts and Lore.
This comprehensive encyclopedia explores not only the biblical
stories revolving around 18 meals found in the scriptures, but
examines the role of food and fellowship during that time. The book
provides full menus and recipes and includes the lore behind
ingredients such as St. Peter's Fish and various herbs.
*The Times of Acadiana*
Highly original and comprehensive….Scintilating conversation is
essential to enjoyable dining and Cooking with the Bible nicely
lays the groundwork for this….[s]et time aside to work with this
book, and make cooking with the Bible a special occasion.
*Social Justice and Faith Magazine/TheSocialEdge.com*
No. The Bible is not a cookbook. However, its history is a great
source for culinary research. Performing this research was Anthony
F. Chiffolo, Editorial Director of Praeger Publishers and prolific
author and Rayner W. Hesse, Jr., an Episcopal priest. They titled
their interesting compilation, Cooking with the Bible.
Mediterranean cooking is exciting due a bold use of fruits, nuts
and wheats with vegetables and some meat. The areas recommended
wines are paired with each meal.This is healthy eating!
*foodsiteoftheday.com*
Here's a fresh approach to the Bible, serving up a new
understanding of the call to hospitality. With the holiday seasons
approaching and hostesses' thoughts turning to welcoming guests,
the new book Cooking with the Bible-Biblical Food, Feasts, and Lore
has much to offer.
*Pittsburgh Catholic*
Five Stars The book is full of interesting facts….[i]t does stay
true to its title by providing a host of recipes for dishes that
are sure to wow your guests (or at least stimulate conversation).
Can you say theme party?
*families.com*
Cooking with the Bible presents 18 meals found in the Scriptures,
along with complete menus and recipes for re-creating some of the
foods enjoyed by people in biblical times. Sixteen of these menus
are for dinner, one for a noontime meal (from the story of Ruth)
and one breakfast (Jesus cooking for the disciples on the shore of
Lake Genessaret). These meals include Entertaining Angels Unawares,
A Birthright Worth Beans, All for a Father's Blessing, King David's
Nuptials, A Meal in the Wilderness and the Prodigal Son
Returns….[e]xtremely well-researched and informational. Chiffolo
and Hesse spent three years researching and testing recipes. The
reader will learn not only biblical history and cooking methods of
the past, but will feel part of the history as well when they read
the story behind each meal.
*mywesttexas.com*
In Cooking with the Bible, Hesse and Chiffolo have taken 18 Bible
stories in which food is an important element and created recipes
and, in some cases, entire menus to pair with them. To create the
recipes, they extensively researched ancient and contemporary
Mideast cooking, filling in textual gaps with their imagination. A
hefty section in the back examines the lore of biblical
ingredients, cooking methods and ancient weights and measures. The
authors have included some humorous additions (Angel Food Cake) to
keep the book from taking itself too seriously.
*The Bismark Tribune*
Potluck dinners are a part of congregational life, so why not delve
a little deeper to the biblical origins of food? In Cooking with
the Bible: Biblical Food, Feasts and Lore, authors Anthony F.
Chiffolo and Rayner W. Hesse Jr. explore 18 meals found in the
Scriptures, spicing the accounts with tidbits of background
information.
*Topeka Capital-Journal (Kansas)*
Since biblical times, the Judeo-Christian lifestyle has centered on
meals. Extending hospitality to both friends and strangers was a
divine command and an invitation to dine was sacred. The
Judeo-Christian bible is peppered with stories of meals. These
range from simple meals put together quickly in order to feed a few
unexpected guests, to elaborate feasts carefully prepared to please
dozens of partygoers for many days. Cooking with the Bible explores
18 of these meals found in Scripture, providing full menus and
recipes for re-creating some of the dishes enjoyed by the peoples
of biblical times. Each chapter begins with the menu for a biblical
feast. A brief essay describes the theological, historical, and
cultural significance of the feast. Recipes for a wide variety of
breads, stews, rice and lentil dishes, lamb, goat, fish and venison
meals, vegetable salads and cakes are detailed, all of them
carefully tested.
*The Asheville Citizen-Times (North Carolina)*
This meticulously arranged cookbook is the brainchild of Chiffolo,
editorial director of Praeger Publishers, and Hesse, a chef and
ordained Episcopal priest….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….Recommended for
most public libraries and academic libraries with strong religious
or culinary studies programs.
*Library Journal*
If food connects us to each other, to our families, and to our
history, then Cooking With the Bible, helps to connect us to
biblical stories and peoples. Selecting passages from The book of
Genesis through the Gospels, authors Chiffolo and Hesse first offer
an accessible, easily understood commentary on the context of each
story and then, using mostly ingredients available in common
grocery stores, create menus with recipes to invoke the meal
highlighted in the selected passage. While cooks of all abilities
would enjoy trying their hand at the recipes listed, it is a great
book for small and large bible study and fellowship groups who want
to engage bible stories with all their senses, not just their
intellect….[C]ooking With The Bible would certainly make a strong
and frequently used addition to the church library shelf.
*Food and Faith/Presbyterians Today*
In Cooking with the Bible there are no impossibly pretty pictures
of food that would excite Martha Stewart or otherwise make everyday
cooks like us feel inadequate. What it has is a richness of
stories, imagination, and yes, recipes that bring us back to the
real meaning of food and feast. It reminds us that in biblical
times, the lives of Christians and Jews alike centered on the
breaking of bread.
*Anglican Journal*
BUY Cooking with the Bible for your beloved, and perhaps he or she
will produce Solomons love feast for you on St Valentines Day. This
blend of biblical stories, culinary notes, and recipes has seduced
me.
*Church Times*
Finally an answer to the question. What would Jesus eat? In Cooking
with the Bible, Anthony Chiffolo and Rayner Hesse, Jr., detail 18
meals—16 dinners, a lunch and a breakfast—found in the
Scriptures….While the authors aimed for authenticity and spent
three-plus years on research, the improvised some to settle on just
the right ingredients. What they concocted is almost equal parts
spiritual, historical and gastronomical--and truly food for
thought.
*Reader's Digest*
Illustrated with mouth-watering photos of the recipes and
containing detailed maps of the lands of the Bible as well as
extensive commentary, Cooking With the Bible is a feast for the
eyes, the palate and the soul.
*Faith & Friends*
If mealtime has turned into drudgery, here's an answer to your
prayers: a unique cookbook that seeks to unearth the culinary
secrets of Abraham, Sarah, King David, Ruth, Esther, Jesus of
Nazareth and other biblical luminaries….It perfectly blends the
historical settings and cultural significance of the biblical
feasts and offers easy-to-follow preparation for the menus and
recipes. Though based on the Old and New Testaments, the book is
instructive, educational and above all, entertaining.
*The Scarsdale Inquirer*
Essays explore the religious and cultural significance of 18
passages that revolve around meals, such as King David's wedding or
the feast to celebrate the return of the prodigal son. Hesse and
Chiffolo then present an imagined menu for each occasion. The
recipes use modern kitchen equipment — no need to fry the fish on
hot stones — but draw heavily on ingredients mentioned in the Bible
or known to have been available in the ancient Middle East.
*Los Angeles Times/Jackson Hole Star Tribune/The Seattle
Times/Ashland*
Cooking with the Bible is a must read for any kitchen. Authors
Anthony F. Chiffolo and Rayner W. Hesse Jr. put not only a great
deal of imagination into this book, they energize the need to get
in touch with the spirituality found in the Bible through food and
feasts. Not only are there culinary challenges found in their
writing, but each chapter is food for thought. It's a whole new way
to look at the Bible.
*The Catholic Register*
This biblically themed cookbook contains 18 meals found in the
scriptures along with other recipies to make complete menus. Modern
recipes are added to go with the theme of each chapter, which
begins with a biblical text and its history. In the second section
of the volume, ingredients and their historical background are
described. The book includes maps and a table of biblical weights
and measures. Both subject and recipe indexes are provided.
*Reference & Research Book News*
Judeo-Christian cooking has long centered on meals as a form of not
only sustenance, but hospitality. Most cookbooks covering such
cuisine focuses on the recipes; but Cooking with the Bible:
Biblical Food, Feasts, and Lore is different: recipes here are
plentiful but secondary to the historical review of meal contents,
rituals, and underlying cultural meaning. Bible stories of meals
form the foundation of recipes which begin with a menu for a
biblical feast, an essay surveying its historical and cultural
significance, and explanations of traditional versus modern cooking
methods. Any cook who also harbors affection for the Bible will
find Cooking with the Bible an intriguing, different guide.
*MBR: California Bookwatch*
This one's for the food scholars….The history and notes explaining
biblical passages are the best parts of this book. The discussion
of the Prodigal Son, for example, explains the impropriety of
asking for an early inheritance. In Middle Eastern culture, the
authors write, this is nothing short of rude and ungrateful; it was
as if to say, 'Father, I wish you were dead, but since you are not,
I want what you have now, instead of having to wait until you die
in order to get it.'The accompanying recipes, modern-day
interpretations of ancient dishes, are great for dinner parties.
But whether you cook or not, it's still a good read.
*The Fresno Bee*
Ask a Question About this Product More... |