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    Cooking with the Bible: Recipes for Biblical Meals (Paperback) By (author) Anthony F. Chiffolo, By (author) Rayner W. Hesse

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    DescriptionCooking 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. Each chapter begins with the menu for a biblical feast, followed by a brief essay describing the theological, historical, and cultural significance of the feast. Next are separate recipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, and how the dish was served. 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 eighteen meals. 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. More information is available at: www.cookingwiththebible.com. 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, and how the dish was served. 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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  • Full bibliographic data for Cooking with the Bible

    Title
    Cooking with the Bible
    Subtitle
    Recipes for Biblical Meals
    Authors and contributors
    By (author) Anthony F. Chiffolo, By (author) Rayner W. Hesse
    Physical properties
    Format: Paperback
    Number of pages: 220
    Width: 178 mm
    Height: 254 mm
    Thickness: 13 mm
    Weight: 435 g
    Language
    English
    ISBN
    ISBN 13: 9780313375613
    ISBN 10: 0313375615
    Classifications

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    BISAC Merchandising Theme: TP028
    Ingram Theme: RELI/CHRIST
    B&T Merchandise Category: TXT
    BIC subject category V2: HBT
    Ingram Subject Code: CW
    Libri: I-CW
    B&T General Subject: 750
    BIC subject category V2: HRCG, WBV
    BISAC V2.8: SOC022000, HIS037000, LIT000000
    Ingram Theme: CHRN/ANCIEN
    LC subject heading:
    BISAC V2.8: CKB041000
    LC classification: HM
    Abridged Dewey: 306
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    ECPA Christian Book Category: GNRGSECKB
    BISAC V2.8: HIS002000, CKB101000
    LC subject heading: ,
    DC22: 220.8641
    DC21: 220.8641
    BISAC V2.8: REL006000, REL000000
    Thema V1.0: QRM, DS, QRVC, NHB, NHC, NHT, WBV
    Illustrations note
    111
    Publisher
    ABC-CLIO
    Imprint name
    Greenwood Press
    Publication date
    17 February 2009
    Publication City/Country
    Westport
    Review quote
    "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