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Cooking with the Bible : Recipes for Biblical Meals by Anthony F. Chiffolo and Rayner W. Hesse Jr. (2009, Trade Paperback)

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Cooking With the Bible : Recipes for Biblical Meals, Paperback by Chiffolo, Anthony F.; Hesse, Rayner W., Jr., ISBN 0313375615, ISBN-13 9780313375613, Brand New, Free shipping in the US 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.

About this product

Product Identifiers

PublisherBloomsbury Publishing

ISBN-100313375615

ISBN-139780313375613

eBay Product ID (ePID)71159785

Product Key Features

Book TitleCooking with the Bibles : Recipes for Biblical Meals

Number of Pages248 Pages

LanguageEnglish

Publication Year2009

TopicReference, General, Biblical Studies / General, Biblical Studies / Bibles Study Guides, Regional & Ethnic / Middle Eastern

IllustratorYes

GenreReligion, Cooking

AuthorAnthony F. Chiffolo, Rayner W. Hesse Jr.

FormatTrade Paperback

Dimensions

Item Height0.5 in

Item Weight15.4 Oz

Item Length10 in

Item Width7 in

Additional Product Features

Intended AudienceTrade

LCCN2008-050376

Dewey Edition22

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, "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

Number of Volumes1 vol.

Dewey Decimal220.8/641

Table Of ContentPreface 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 Milk Products Beverages Oils Other Ingredients Appendix Bibliography

SynopsisCooking 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.

LC Classification NumberBS680.F6C46 2009