ABC-CLIO

Cooking with the Bible

Recipes for Biblical Meals

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

 

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.

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Cover image for Cooking with the Bible

February 2009

Greenwood

Pages 220
Volumes 1
Size 7x10
Topics Religion/General
  World History/Religion

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. 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.

Author Info

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. He is also author of 100 Names of Mary: Stories and Prayers; Advent and Christmas with the Saints; Advent and Christmas Wisdom from Padre Pio; and he has edited a number of other books. He received his MA from St. John's College, Annapolis, MD. His websites are www.cookingwiththebible.com, www.cookingwiththemovies.com, and www.anthonychiffolo.com.

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. He began his career singing cabaret in New York City and performing in Off-Broadway and Off-Off Broadway stage productions. He was also director of a theater company, The Hartsdale Players, for ten years and is a former member of the American Film Institute. He received his DMin from The New York Theological Seminary.

Table of Contents

PrefaceAbbreviationsIntroductionThe MealsEntertaining Angels UnawareA Birthright Worth BeansAll for a Father's BlessingJoseph Dines with His BrothersA Passover MealBy the NumbersThe Reaper's MealAbigail Cooks to AppeaseKing David's NuptialsThe Lovers in the GardenElisha Cooks Masterfully at GilgalDinner with the GovernorEsther Saves Her PeopleA Meal in the WildernessThe Prodigal Son ReturnsJesus Dines with the PhariseeThe Wedding Feast at CanaA Galilean BreakfastThe Lore of the IngredientsMeats and FishVegetablesFruits and NutsGrainsHerbs and SpicesMilk, Milk Beverages, Cheeses, and Other Milk ProductsBeveragesOilsOther IngredientsAppendixBibliography

Reviews/Endorsements

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

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