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

Anthony F. Chiffolo, Rayner W. Hesse

Greenwood Publishing Group, 2006 - History - 386 pages

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.

What people are saying

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 ...

User Review -

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
• 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
• 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
• OILS: 346
• OTHER INGREDIENTS: 350
• Biblical Weights and Measures: 369
• Scripture Cake: 371
• Bibliography: 373
• Recipe Index: 377
• Subject Index: 381

About the author

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.

• Title: Cooking with the Bible: Biblical Food, Feasts, and Lore
• Authors: Anthony F. Chiffolo, Rayner W. Hesse
• Edition: illustrated
• Publisher: Greenwood Publishing Group, 2006
• ISBN: 0313334102, 9780313334108
• Length: 386 pages
• Subjects: History / World