The Good Book Cookbook

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Overview

More recipes with specially commissioned photos invite readers to enter Bible times through the kitchen door. The authors have recreated the recipes for everything from Rebekah's stew and Esau's pottage, to what Jesus might have eaten at the wedding feast at Cana. Full-color photos.
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More About This Book

Overview

More recipes with specially commissioned photos invite readers to enter Bible times through the kitchen door. The authors have recreated the recipes for everything from Rebekah's stew and Esau's pottage, to what Jesus might have eaten at the wedding feast at Cana. Full-color photos.
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Editorial Reviews

Publishers Weekly - Publisher's 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. (September)
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Product Details

  • ISBN-13: 9780396085782
  • Publisher: W. Clement Stone, P M A Communications, Incorporated
  • Publication date: 9/1/1987
  • Edition description: 1st ed
  • Pages: 224

Customer Reviews

Average Rating 5
( 3 )
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Sort by: Showing all of 3 Customer Reviews

  • Anonymous

    Posted April 24, 2007

    hum?

    I am not sure why this book is listed for 156 dollars, can you explain that?

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted January 10, 2001

    An interesting -- and delicious -- book

    A friend lent me her copy of 'The Good Book Cookbook,' thinking that I would enjoy reading (and experimenting with) it because of my interest in religious history. She was so right. TGBCB is interesting and the recipes are not difficult, nearly all with ingredients that can be purchased at the grocery store. In this age of french-fries and frozen pizza rolls and buffalo wings and soda pop and twenty-five kinds of chocolate candy displayed at the market's check out stands, this cookbook is a wonderful retreat into a time when people savored simple, beautiful food.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted October 30, 2000

    Finally a cookbook for whole grains and natural foods!

    I borrowed a copy of this book from a friend and liked it so much I just had to buy my own copy. Eight years ago I started eating and cooking healthier with whole grains, fresh herbs and vegetables. I was so disappointed to not find any cookbooks that contained recipes for the wonderful grains I had discovered. I could find things piece meal here and there and had to experiment with regular recipes but was not completely satisfied until now. This book has wonderful recipes for whole wheat sourdoughs, making your own herbed cheeses (with ingredients you can find at any grocery store), wonderful whole grain soups and stews, delicious recipes for meat dishes (lamb & goat). I am very excited over this book and highly recommend it to every one wanting to eat a healthier diet.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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