The concept of Biblical foods is reported now to have taken the shape of a cookbook named Cooking with The Bible written by Anthony Chiffolo, editorial director of Praeger Publishers in Connecticut and Rev. Dr. Rayner W. Hesse Jr. Facts provided by them claim that the foods are taken directly from the Bible and placed chronologically. Quite interestingly, the collection includes 13 recipes of Old Testament foods and five foods from the New Testament are elaborated along with their background, occasion in which they were served and the divine order behind them.
Probably it is the first cookbook that has intertwined cooking with Bible. There might be many books on Middle Eastern cooking, but this cookbook is giving a different perspective to Middle Eastern foods by mixing it with religion and religious dictums of cooking and dining. Though they have based it on the bible foods, yet I feel that nearly every book in the bible contains reference to foods and 18 recipes are a bit too less.
Culinary industry, gourmands and diners in the US and UK who are regular readers of the Bible are sure to push-up sales of this cookbook by being curious to know the recipes of what was cooked in King David’s wedding, the Passover meal, Galilean meal and Jewish feasts. Consumers who look out for new varieties of hummus and leguminous preparations, might find more refined flavors and nutrition from Bible foods, primarily cooked with neither tomatoes nor peppers, but with dried beans, legumes, nuts, fruits, figs, fishes, meat, sea salt and cooked bread .
