About this Item
Quantity Available: 1
Title: The Good Book Cookbook/Recipes from Biblical...
Publisher: Dodd Mead, New York, New York, U.S.A.
Publication Date: 1986
Binding: Hard Cover
Book Condition: Fine
Dust Jacket Condition: Very Good+
Edition: First Edition - 3rd. Printing
About this title
The Good Book Cookbook spans 3,000 years of culinary and biblical history. The cuisine begins in the latter part of the Stone Age with the meal Abraham served with the angels and concludes at the height of the Roman Empire with The Last Supper of Jesus. Many foods enjoyed today have their origins in the biblical period and others, while not standard American fare, are made from ingredients readily available in our markets.From Publishers Weekly:
This collaboration by a writer on biblical subjects (Goodman), freelance writer (Marcus) and professional cook (Woolhandler)with a preface by a professor of biblical archeologyoffers a "cuisine based on the Bible's many references to cooking and eating, generally amid settings of great rejoicing in the gift of food from God." The authors developed recipes for specific dishes mentioned in the Bible (Rebekah's savory stew, Sarah's bread) and menus for such events as an Essenian vegetarian meal, Passover seder and Roman banquet. Although the premise is contrived, the Middle Eastern meat, poultry, fish, fruit, vegetable, grain and bean dishes, breads, desserts, cheeses and yogurts are generally healthful and inventive. Readers will have to swallow a decidedly Christian perspective and some exotic recipes (pigeon quiche, grilled marinated quail), but those who've wondered what kind of dish prompted Esau to sell his birthright may find some answers. BOMC/Cooking & Crafts Club alternate. (SeptemberpAccording to Bery, a cooking instructor and chef-owner of Another Season restaurant in Boston, this book exists partly because "so very many people" have asked for her recipes. It's easy to see why. Her repertoire includes an abundance of sophisticated, innovative dishesbasics, appetizers, soups, breads, seafood, meat, poultry and vegetarian entrees, salads, vegetables and dessertsemphasizing fresh, seasonal ingredients. Vegetarian moussaka, dill mousseline and pork-loin moldavienne attest to international culinary influences, while an array of seafood dishes, such as chilled crabmeat corn soup and sole cala llonga, reminds readers that Another Season is located in a seaport. Recipes are graded according to difficulty, and there is no shortage of challenges. And, although not exclusively for the expert chef, this volume certainly is for the serious one. While even a number of the "easy" recipes are described as "time consuming," some can be prepared at least partially in advance. Illustrations not seen by PW.
Copyright 1986 Reed Business Information, Inc.
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