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A Biblical Feast: Ancient Mediterranean Flavors for Today's Table Paperback – 15 Jul 2009

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Product details

  • Paperback: 105 pages
  • Publisher: La Caravane Publishing (15 July 2009)
  • Language: English
  • ISBN-10: 0615276350
  • ISBN-13: 978-0615276359
  • Product Dimensions: 20.3 x 15.2 x 0.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 665,752 in Books (See Top 100 in Books)

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Product Description

A Biblical Feast As much a cookbook as a reference book, the recipes presented here are all inspired by the 84 primary foods mentioned in the Bible, with each one headed by the appropriate biblical verse and an explanation of the ingredients' culinary, historical, and spiritual links. Specially commissioned illustrations and full-color photographs make it easy to reproduce the dishes, which include cumin-laced gar... Full description

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Most Helpful Customer Reviews

By Chelle on 14 Nov. 2013
Format: Paperback Verified Purchase
This Book is great fun to try and attempt the foods in it, love trying the recipes and see how they taste, and really glad our food as moved on!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 9 reviews
4 of 4 people found the following review helpful
Edible Art 7 Jan. 2012
By Mary Harwell Sayler - Published on Amazon.com
Format: Paperback
What could be lamentable about such a lovely book? The pages are not edible, which the delicious photographs by Owen Morse might lead us to believe. Beautifully laid-out from the cover to the biblical conclusion of hospitality as a means by which "some have entertained angels unawares," (Hebrew 13:2), the book certainly lives up to its title of a biblical feast. Not only did the author Kitty Morse offer us her culinary expertize in this tastefully-done presentation of Bible foods, she utilized research skills to entice readers with such appetizing information as the use of dates for wine and honey or the multi-usage of olives to provide cooking oil, medicinal salves, and fuel for lamps. She also dished up recipes ranging from a Bitter Herb Salad fit for the feast of Passover to Harosset - a dried fruit compote composed of figs, dates, apricots, nuts, and wine. If you have ever wondered what Bible people ate or ever wanted to prepare A Biblical Feast for your angelic guests, this book will serve you well.
3 of 3 people found the following review helpful
Step-by-step preparation instructions are enhanced by brief tidbits of background information about each dish 12 Feb. 2010
By Midwest Book Review - Published on Amazon.com
Format: Paperback
Now in a second edition featuring new photography, A Biblical Feast is a cookbook offering modern-day readers the chance to prepare and sample what the people of biblical times regularly ate. Dishes draw upon the traditional ingredients of thousands of years ago, including lentils, leeks, garlic, almonds, figs, olives, honey, and more; recipes include such unforgettable dishes as "Sesame-Almond-Nigella Mix", "Grilled Quail", "Ezekiel's Bread", and "Herb-Flavored Yogurt Cheese". The step-by-step preparation instructions are enhanced by brief tidbits of background information about each dish, in this wonderful cookbook perfect for adding a special touch to Sunday dinner. Highly recommended .
2 of 2 people found the following review helpful
Great recipes, great history, great photos = great cookbook! 24 July 2011
By Monita Olive - Published on Amazon.com
Format: Paperback
"A Biblical Feast" by Kitty Morse, though a smallish paperback cookbook, has much to offer inside the beautiful red themed cover. There are red grapes, red pomegranates and red wine on a red striped cloth for a very striking eye-appeal on the front cover. The photo just begs the cookbook to be opened to see what else might look so good within.

The taste appeal arrives when the book is opened to a nice collection of Mediterranean recipes, sprinkled throughout with mouthwatering photos of the food! In fact, the photos alone are so enticing and makes the reader want to try the recipes just to taste the goodness!

If you've ever wondered about the foods mentioned in the Bible, you'll be pleased to read a little history about them--how they may have been prepared back then. With Morse growing up in Casablanca, Morrocco's capital, she had the perfect opportunity to experience the same types of foods that Jesus and the disciples dined on.

Morse actually takes you into the upper room with her description of how it might have been at that last Feast of Unleavened Bread. The first few pages of the book has a lot of history that is a must read before continuing on to the recipes.

Most of the recipes include a great photo of the food, which really gets the mouth watering. The photos are of such high quality and the food looks so good that you just want to reach for a bite before turning the page. Every recipe has a Bible verse at the beginning and then a paragraph before the recipe with history of the food or occasion that was celebrated.

The recipes range from Bitter Herb Salad, Squash with Capers & Mint, Lamb & Fresh Fava Bean Soup, Barley with Lentils & Onions to Ezekiel's Bread and Abigail's Fig Cakes, plus many more to choose from. Anyone on a Mediterranean diet will find many recipes to try in "A Biblical Feast".

The cookbook is small enough that it won't take up a lot of space on your cookbook shelf but the recipes will definitely add a lot of color and flavor to your dinner table.

Go to [...] or [...] to learn more about Kitty Morse, the other nine books she has written, and the gourmet tours she arranges.
2 of 2 people found the following review helpful
Where to look for Jewish cookbook page-turners 23 Nov. 2010
By Casagirl - Published on Amazon.com
Format: Paperback
This article is archived at San Francisco's Jweekly.com


Where to look for Jewish cookbook page-turners
Thursday, October 7, 2010 | by faith kramer

The best of the new crop of Jewish-themed cookbooks feature topics ranging from the ingredients of ancient Israel to the food eaten by Lower East Side immigrants to Jewish cooking in France, according to local booksellers and Judaica merchants.

"It gives you a sense of this is what our ancestors ate," said Chaim Mahgal-Friedman, co-owner of Afikomen Judaica in Berkeley.

Although he could have been speaking about several books currently on the market, Maghal-Friedman was talking specifically about the new edition of Kitty Morse's "A Biblical Feast: Ancient Mediterranean Flavors for Today's Table" (BookSurge, $27.99). All the recipes in the book utilize ingredients thought to be used in the Jordan River Valley during biblical times.

Mahgal-Friedman likes how the book has clear instructions on how to go back to basics by making your own goat cheese, unleavened breads and sourdough starter. The 96-page book is "beautifully illustrated" and easy to use, he said.

Afikomen is known for its large selection of Jewish cookbooks, and Mahgal-Friedman also recommended "The Book of New Israeli Food" (Schocken, $35) by Israeli food writer Janna Gur. Gur's 304-page book is a few years old but gained local attention this year with a display of stunning food photographs from the book at the Peninsula JCC in Foster City and a few local appearances by the author.

Another recent book Mahgal-Friedman is excited about is "The Complete Asian Kosher Cookbook" (Targum Press. $16.99) by the mother-daughter team of Shifrah Devorah Witt and Zipporah Malka Heller. The duo adapts Chinese, Japanese, Filipino, Thai and other Asian favorites so they can be made kosher with easy-to-find ingredients but still taste authentic.

Celia Sack, the owner of a bookstore in San Francisco called Omnivore Books on Food, offers a hearty recommendation for "97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement" (HarperCollins, [...]) . . .
2 of 2 people found the following review helpful
Wonderful Book! 15 Feb. 2010
By Carole Bloom - Published on Amazon.com
Format: Paperback
Kitty Morse gives us a fascinating look at what people of the Bible ate. Many of these foods are the staples of modern Mediterranean cuisine - almonds, figs, olives, honey, lentils, and garlic. Kitty's easy-to-prepare recipes are delicious as well as nourishing and her well-researched notes give us insight into history. The photographs are stunning and will make you want to get into the kitchen. I highly recommend this book! It's a staple in my kitchen, as is Kitty's recipe for Ezekiel's bread.
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