Description
Book SynopsisNext 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.
Trade ReviewA 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 *
Table of ContentsPreface 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
