Cooking with the Bible: Biblical Food, Feasts, and Lore

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Greenwood Publishing Group, 2006 - Cooking - 386 pages
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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" looks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times. While describing how ancient cooks prepared their foods, "Cooking with the Bible" also explains how contemporary cooks might use modern techniques and appliances to prepare each of the meals. In addition, the authors recount the lore of all the ingredients used in the book, detailing their origins, the history of their cultivation, their nutritional value, and their various uses. To set the scene for each meal, the book examines the scriptural text in detail, describes the backstory for each, and, in the process, traces Judeo-Christian history from the ancient city of Ur to the lands of Egypt to the holy city of Jerusalem. Along the way, the reader will learn about the history of the bible itself. In the Middle East, eating was not and is not for daily sustenance alone--it is a way of life, and "Cooking with the Bible" reflects that reality, providing multiple feasts for the body, mind, and spirit.

Each chapter begins with the menu for a biblical feast. A brief essay describing the theological, historical, and cultural significance of the feast follows. Next come separate recipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, how the dish was served, and the lore surrounding individual ingredients and dishes. 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. Make delicious dishes such as Rice of Beersheba, Rebekah's Tasty Lamb Stew, Date and Walnut Bread, Ful Madames and Scrambled Eggs, Pistachio Crusted Sole, Bamya, Goat's Milk and Pomegranate Syrup Torte, Haroset a la Greque, Pesach Black Bread, Watermelon Soup with Ginger and Mint, Date Manna Bread, Oven-baked Perch with Tahini, Braided Challah with Poppy Seeds and Lemon, and Friendship Cake.

 

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Cooking with the Bible: recipes for biblical meals

User Review  - Not Available - Book Verdict

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 onWe Thank You ... Read full review

User Review - Flag as inappropriate

Not sure why the chef is using tomatoes, peppers, and potatoes, these food items were not around Israel 2000 years ago. These are not an authentic biblical recipes when using these ingredients. People beware of False Prophets.

Contents

Entertaining Angels Unawares
3
A Birthright Worth Beans
13
All for a Fathers Blessing
23
Joseph Dines with His Brothers
35
A Passover Meal
49
By the Numbers
63
The Reapers Meal
75
Abigail Cooks to Appease
83
A Galilean Breakfast
197
THE LORE OF THE INGREDIENTS
205
VEGETABLES
223
FRUITS AND NUTS
250
GRAINS
279
HERBS AND SPICES
293
MILK MILK BEVERAGES CHEESE AND OTHER MILK PRODUCTS
316
BEVERAGES
322

King Davids Nuptials
95
The Lovers in the Garden
107
Elisha Cooks Masterfully at Gilgal
117
Dinner with the Governor
125
Esther Saves Her People
139
A Meal in the Wilderness
149
The Prodigal Son Returns
163
Jesus Dines with the Pharisee
175
The Wedding Feast at Cana
187
OILS
346
OTHER INGREDIENTS
350
Biblical Weights and Measures
369
Scripture Cake
371
Bibliography
373
Recipe Index
377
Subject Index
381
Copyright

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About the author (2006)

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.

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