Cooking with the Bible: Recipes for Biblical Meals

by Anthony F. Chiffolo, Rayner W. Hesse Jr.

Overview

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. 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.

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.

Product Details

ISBN-13:	9780313375613
Publisher:	Bloomsbury Academic
Publication date:	02/17/2009
Pages:	248
Sales rank:	707,549
Product dimensions:	6.90(w) x 9.90(h) x 0.70(d)

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.

Table of Contents

Preface ix

Introduction xiii

Chronology xix

Maps xxi

1 Entertaining Angels Unawares 1

2 A Birthright Worth Beans 11

3 All for a Father's Blessing 21

4 Joseph Dines with His Brothers 33

5 A Passover Meal 47

6 By the Numbers 61

7 The Reapers' Meal 73

8 Abigail Cooks to Appease 81

9 King David's Nuptials 93

10 The Lovers in the Garden 105

11 Elisha Cooks Masterfully at Gilgal 115

12 Dinner with the Governor 123

13 Esther Saves Her People 137

14 A Meal in the Wilderness 147

15 The Prodigal Son Returns 161

16 Jesus Dines with the Pharisee 173

17 The Wedding Feast at Cana 185

18 A Galilean Breakfast 195

Appendix A Biblical Weights and Measures 203

Appendix B Scripture Cake 205

Bibliography 207

Recipe Index 211

Subject Index 215

Editorial Reviews

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

From the Publisher

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

Library Journal