Cooking With The Bible: Biblical Food, Feasts, and Lore.
By Anthony F. Chiffolo and Rayner W. Hesse Jr.
Greenwood Press, 2006. 386pp. $75.
by Maura Hanrahan
We are so drawn to things Biblical. I remember reading Anita Diamant’s The Red Tent a few years ago and becoming absorbed in the long ago lives of Sarah, Rachel, Dinah and the other Old Testament women. I hated to let Diamant’s novel go and for a while afterwards, I searched for similar books that would connect me with the time that is the touchstone for Christians, Jews, and Muslims. Cooking with the Bible is such a book.
Highly original and comprehensive, it is the second book Anthony Chiffolo and Rayner Hesse have written together. Chiffolo is the editorial director of Praegar Books and has studied the classics and written books about the saints. Hesse is an Episcopal priest, a theologian, and, lucky for us, an accomplished chef.