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Posted November 15, 2010
This is the fourth book in Gary Graf's "And God Said" series, which until now has drawn parallels between the Bible and sports (golf, baseball, and football). This time he focuses on the connection between the Bible and foods ranging from appetizers to desserts and including water, milk, and wine. Beef: It's What's in the Bible is a typical chapter. It begins with the statement "the Almighty is a huge fan of barbecue." As evidence, the author cites God's creating Eve from one of Adam's ribs (a "spare" rib, says Graf). There is a brief reference to St. Paul's urging the Corinthians to "Eat whatever is sold in the meat market without raising any questions on the ground of conscience." Graf then segues into a discussion of the cuts of beef found in modern meat markets, describing a diagram of a cow facing left, its body divided into sections with each labeled as to "cut." He names and rates the cuts in terms of flavor and tenderness. Graf also reviews grades of beef and cooking methods, then adds a tip from "true goliaths of the grill, behemoths of the broiler, rajahs of the rotisserie, and princes of the pan." Use a meat thermometer to gauge doneness. This ties together with another look into the Old Testament, this time to the meal Abraham and Sarah prepared to celebrate God's promising them a son. "Here we learn the importance of choosing exactly the right cut of meat for a meal," Graf writes. But, he adds, it's also important to welcome guests into our homes to share food and drink. Even more important is learning to be "open to whatever God has in mind for us" as Sarah and Abraham were. Graf suggests that the New Testament story of the prodigal son may have also featured veal, in the form of the fatted calf. After quoting the story from Luke 15:11-32, he reflects on the perspective of each of the main characters and proposes that at one time or another, each of us may exhibit virtues and vices illuminated in the story. But, he writes in closing, "if we can but only find the courage to ask for and grant forgiveness, our lives become that much richer for it." The chapter ends with recipes for beef Burgundy and veal, mushroom, and asparagus risotto.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.