A Biblical Feast

Herb coated goat cheese, pungent garlic and leeks, succulent lamb, creamy fava beans, crunchy pistachio nuts and almonds. . .Although we usually think of the ancient Hebrews and early Christians eating only "manna from heaven" and the oft quoted "loaves and fishes", the Bible tells us that the peoples of the Jordan River Valley were sustained by a bounty of delicious foods. Most of these foods still grace our tables today, although we know little about their rich legacy. . .

Coming soon! the updated, downloadable version of A Biblical Feast: Ancient Mediterranean Flavors for the Contemporary table, Kitty presents a fascinating overview of what the peoples of Scripture ate and why. She includes descriptions of the 84 primary foodstuffs mentioned in the King James Bible. Many of these ancient ingredients, such as lentils, leeks, garlic, almonds, figs, olives, and honey remain staples of contemporary Mediterranean kitchens, and most are available at the supermarket. Easy-to-accomplish dishes include Lentil Salad with Watercress and Goat Cheese, Sesame-Almond-Nigella Mix, Ezekiel’s Bread, Saffroned Millet with Walnuts, and Poached Apricots with Pomegranates in Honey Syrup. Entirely re-edited, and illustrated with food photography, this version of the book remains essentially the same as the original.

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Accolades for the first edition of
A Biblical Feast: Foods from the Holy Land for Today

 A Biblical Feast is more than a standard how-to book. Part history lesson, part cookbook, it weaves together stories from the Bible with exhaustive definitions, explanations and directions not only on how to cook, but also how to understand the food people ate. A Biblical Feast reminds us that the Bible is not just a holy text. It is also an ethno-historical text that gives modern readers a window onto the past.

Austin Chronicle

A crossover book like no other, A Biblical Feast is a fascinating blend of food, history, and traditional recipes updated for today’s kitchen. Author Kitty Morse has researched the original Mediterranean diet—foods that appear in the Bible and were eaten by Christ and the people of the time . . . this is a visual feast that will nourish the spirit as well as the body . . . recommended for teachers and for those who might use its information in family activities.
 

Amazon.com

A Biblical Feast is a feast for the eyes, for culinary historians, for the diner, and for the cook. Kitty Morse knows her Bible, her history, and her territory. Born in Casablanca, the author has eaten the foods of the lands whence she derives the recipes; and they ring of authenticity. These are easy to cook…

Culinary Historians of New York