Marty Martindale

No. The Bible is not a cookbook. However, its history is a great source for culinary research. Performing this research was Anthony F. Chiffolo, Editorial Director of Praeger Publishers and prolific author and Rayner W. Hesse, Jr., an Episcopal priest. They titled their interesting compilation, Cooking with the Bible. Mediterranean cooking is exciting due a bold use of fruits, nuts and wheats with vegetables and some meat. The area’s recommended wines are paired with each meal. This is healthy eating!

The feasts, or “The Meals” presented number 18, some of which are:

Joseph Dines with His Brothers
The Reapers’ Meal
Kind David’s Nuptials
Elisha Cooks Masterfully at Gilgal
The Prodigal Son Returns
The Wedding Feast at Cana

The general formatting for each menu is thus:

Biblical text lining out the feast
Historic explanation
The menu
Preparation in Biblical times
Recipes for preparation in today’s
Finally a lengthy “Lore of the
Ingredients” section

One of the meals, The prodigal Son Returns, as others, has interesting names, as well as familiar, for each recipe. This particular feast:

Poor Lad’s Loaf
Veal Kebabs
Honey-Baked Goat with Mint Sauce
Heifer Fondue
Fresh Mallow with Pomegranate Vinaigrette
Grilled Corn on the Cob
Fresh Kefir Yogurt with Concord Grapes
Figs in Chamomile Tea and Cream
Carob Cake for Two Sons

Some interesting recipe food combinations:

Rice of Beersheba: Combines broth, basmati rice, dill and capers.

Israeli Salad: Calls for cucumbers, tomatoes, radishes, parsley, olive oil, lemon, green pepper, scallions and the spice, zataar.

Fasooleyah Khodra Bi Zeit: (Arabian Beans and Sun-dried Tomatoes): Largely Green beans, onions, garlic, allspice, basmati rice and dried tomatoes

Aroz de Bodas (Sephardic Wedding Rice: A mold of basmati rice, scallions, turmeric, seedless green grapes, pine nuts and fresh mint leaves

Field Herbs with Corn: To corn they add vinegar, lemon juice, garlic, marjoram, dill, parsley, bay leaf and sumac.

Musakhan (Chicken and Onion Bread): Mixes chicken, olive oil, lemon, scallions, garlic, saffron, sumac, cinnamon, nutmeg, cayenne and pine nuts atop any flatbread

Vegetable Cholent: Mixes lima beans, kidney beans, potatoes, tomatoes, onions, barley, broccoli, cauliflower, peppers and garlic, cayenne, sage, cumin, ginger and feta cheese

Wilderness Squash: Combines Acorn squash, honey, pistachios, dried apricots. Butter, onions and Angostura bitters

St. Peter’s Fish with Parsley Sauce: Utilizes a pesto of parsley, garlic, lemon juice, olive oil and onion and bass or trout

Manaish with Goat Cheese: s Spread flatbread with a mixture of olive oil, zaatar, sumac and goat cheese. Serve with peppermint tea.

This well-researched book is pricey, however it’s an excellent reference source and very possibly guidelines for a years-worth of fare for culinary gatherings.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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