A Biblical Feast Cookbook
Posted by Lisa Lickel on February 15, 2012
I love to bake, and I enjoy cooking. I first got turned on to cooking Biblical times recipes when I bought a cook book called The Good Book Cook Book back when I was newly married. We’re not too much into lamb, but found the onions delicious. When My mother-in-law recently visited Morrocco, we were excited about all the different foods she ate, and when Kitty contacted me back before Thanksgiving about promoting her book, I was happy to share….so, here you go, friends: Flavors From Foreign Lands!
(Fifteen thousand copies originally published by Ten Speed Press as
A Biblical Feast: Foods from the Holy Land for Today )
6” x 8”. 108 pages. Index. Menus.
ISBN 13: 978-0-615-27635-9. Perfect binding
NEW: 22 full color food photographs plus illustrations. Entirely re-edited.
$15.95 paper with flaps
A land of wheat, and barley, and vines,
and fig trees, and pomegranates;
a land of oil olive and honey.
Herb-coated goat cheese, pungent garlic and leeks, succulent lamb, fresh sardines, fresh fava beans, honey sweet dates, crunchy pistachios and almonds … Although we usually think of the ancient Hebrews and early Christians eating only “manna from heaven” and the oft quoted “loaves and fishes,” the Bible tells us that a cornucopia of delicious foods sustained the inhabitants of the Jordan River Valley. Many ingredients like lentils, leeks, garlic, almonds, figs, olives, wine, barley, and honey remain staples of the contemporary Mediterranean kitchen, yet we know little about their rich legacy.
As much a cookbook as a reference book, A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table is inspired by the 84 primary foods mentioned in Scripture. The appropriate biblical verse heads each of the almost fifty kitchen-tested recipes, as does the explanation of the ingredients’ culinary, historical and spiritual links. Twenty-two full color photographs and specially commissioned illustrations make it easy to reproduce the dishes.
Mainly, A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table demonstrates that the people of the Holy Land were simple folk who ate uncomplicated yet wholesome food that up to now has never gone out of style. Ideal for schools, libraries, churches and synagogues, and Bible study groups. Menus provide new ways to celebrate every occasion, whether secular or religious.
Salads and Dips
Cumin-Laced Garbanzo Bean Spread
Lentil Salad with Watercress and Goat Cheese
Jacob’s Pottage of Lentils
Barley, Mustard Greens, and Mint
Saffroned Millet with Raisins and Walnuts
Breads and Desserts
Ezekiel’s Bread made with AUTHENTIC biblical ingredients such as pulse flour, natural yeast, and “fitches” (small seeds)
Dried Fruit and Red Wine Compote (Harosset)
Abigail’s Fig Cakes
Herb-Coated Yogurt Cheese (make your own cheese!)
San Diego Jewish Journal Online
Heritage radio March 2011
San Diego TV Channel CW
Montreal Gazette, Vancouver Sun (May 2011)
ABOUT KITTY MORSE
Kitty Morse was born in Casablanca of a French mother and British father. She is the author of nine cookbooks, including The California Farm Cookbook (Pelican Publishing), and Cooking at the Kasbah: Recipes from my Moroccan Kitchen, a finalist for Michelin Australia’s Best Food Book, and a Chronicle Books best seller now in its ninth printing. Bon Appétit magazine selected one of her menus as Moroccan Cuisine: Cuisine of the Year. She has taught cooking nationwide for close to three decades, including a class hosted by Julia Child to benefit the International Association of Culinary Professionals. Kitty has been a guest on radio and television here and abroad, and has led 23 annual gastronomic tours to her native Morocco. Her books have been translated into German, Polish and Czech. She is an adjunct professor of French at Palomar College, San Marcos (CA). She resides in Vista, CA.
This entry was posted on February 15, 2012 at 1:17 AM and is filed under Author Marketing, Book Reviews, Homemaking, Hospitality, Life Experiences. Tagged: Biblical Feast, Kitty Morse, mediterranean cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
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