Cookbooks to feed hungry souls: Tome puts Biblical feasts on menu.OVERWHELMING--but in a good way--is how one feels skimming through Cooking With The Bible, Biblical Food, Feasts, and Lore.
It is not what one would expect out of a cookbook--which are becoming more like coffee table/designer hard covers that are meant to be displayed, not splayed and certainly not to be touched with flour speckled speck·led
1. Dotted or covered with speckles, especially flecked with small spots of contrasting color.
2. Of a mixed character; motley.
Adj. 1. hands.
In Cooking With The Bible, there are no impossibly pretty pictures of food that would excite Martha Stewart <noinclude></noinclude>
Martha Stewart (born Martha Helen Kostyra on August 3, 1941) is an American business magnate, author, editor and homemaking advocate. She is also a former stockbroker and fashion model. or otherwise make everyday cooks like us feel inadequate. What it has is a richness of stores, imagination, and yes, recipes that bring us back to the real meaning of food and feast. It reminds us that in biblical times, the lives of Christians and Jews alike centered on the breaking of bread. As the authors note, "Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred."
The book looks at 18 of the many meals mentioned in the Judeo-Christian Bible, provides recipes and even menus for those inspired enough to throw a biblical feast based on Scriptural text ("King David's Nuptials," anyone? Or how about "Jesus Dines With the Pharisee Pharisee
Member of a Jewish religious party in Palestine that emerged c. 160 BC in opposition to the Sadducees. The Pharisees held that the Jewish oral tradition was as valid as the Torah. ?") The book explains the theological, historical and cultural meaning behind each feast and there are also commentaries on the dishes, how they were prepared in biblical times and how they might be prepared today. The last chapter ends with "The Lore of the Ingredients," which is enough to send a gourmand into delirium delirium
Condition of disorientation, confused thinking, and rapid alternation between mental states. The patient is restless, cannot concentrate, and undergoes emotional changes (e.g., anxiety, apathy, euphoria), sometimes with hallucinations. and turn the rest of us into insufferable food know-it-alls. Better yet, its inclusion makes us develop more respect for food and where it comes from.
It can be quite intimidating to read through each chapter, suffuse suf·fuse
tr.v. suf·fused, suf·fus·ing, suf·fus·es
To spread through or over, as with liquid, color, or light: "The sky above the roof is suffused with deep colors" as it is with details gathered in scholarly fashion by the authors who can not only explain who Rebekah is in the Bible, but offers a recipe for lamb stew that she might have cooked, and explains the context behind this meal. Anthony F. Chiffolo has a master's degree master's degree
An academic degree conferred by a college or university upon those who complete at least one year of prescribed study beyond the bachelor's degree.
Noun 1. in the classics of Western Civilization Noun 1. Western civilization - the modern culture of western Europe and North America; "when Ghandi was asked what he thought of Western civilization he said he thought it would be a good idea"
Western culture has authored many books; Rayner W. Hesse, Jr. is an Episcopal priest who is also an accomplished biblical scholar and chef. Still, one perseveres because the stories are compelling, the recipes are inviting (and not too daunting daunt
tr.v. daunt·ed, daunt·ing, daunts
To abate the courage of; discourage. See Synonyms at dismay.
[Middle English daunten, from Old French danter, from Latin to prepare) and the authors' passions for food and feast are infectious.
The Geranium geranium, common name for some members of the Geraniaceae, a family of herbs and small shrubs of temperate and subtropical regions. Their long, beak-shaped fruits give them the popular names crane's-bill (for species of the genus Geranium, Farm Cookbook also works around the same principle that people often relate to food not just on a social but spiritual level. The cookbook is a collection of recipes and lore from a virtual community of spiritual seekers worldwide known as "Geranium Farmers." It all began in 2001, when Episcopal priest Barbara Cawthorne Crafton came up with the idea for sending her parishioners "e-Mos" or meditations via an e-mail list and the Web site, which she called Geranium Farm (www.geraniumfarm.org). (Crafton lives in a purple house and grows geraniums and other plants in her yard, hence the Web site's name.) Pretty soon fellow "farmers" began swapping recipes via the e-mail list and the cookbook was inevitable.
Crafton belongs to the "life is short--eat dessert first" school of theology and the cookbook reflects that--the section on desserts comes first and has the most recipes.
A recipe can include a brief description of how it came to be part of the contributor's family tradition; main dish recipes include a wine suggestion from Christopher Dole, executive chef at Sunset on the Main, a famous bistro in the heart of Smoky Mountains Smoky Mountains: see Great Smoky Mountains. , N.C. Tucked in between are poetry, meditations and musings on food, faith and the power of community.
Most recipes are simple enough to replicate (The Easy Gourmet Chocolate Pie has only four ingredients and five easy steps!); others have such quirky names as Aprikotnusstarte and La-De-Dah Cole Slaw With Truffle Oil Truffle oil is a modern culinary ingredient added to foods, which is intended to impart the flavor and aroma of truffles to a dish. Most truffle oils are not, in fact, made from actual truffles, but are instead a synthetic product that combines aromatic hydrocarbons that you can't wait to make them.
Marites N. Sison