Kitty Morse Moroccan Cuisine

 The original edition of A Biblical Feast, first published by Ten Speed Press, went out of print in 2006. I decided to reclaim the rights and put the book back on the market. Ideal for recreating a meal with a biblical theme, as an instructional aide, or for reference. 

A Biblical Feast:

Ancient Mediterranean Flavors for Today’s Table

  Second edition. Re-edited and updated with all new color food photography

Originally published as A Biblical Feast: Foods from the Holy Land for Today (Ten Speed Press)

$18.95 paper with flaps (see ordering information below)

6”x8”. 108 pages. Index, Biblical Menus.

ISBN 13: 978-0-615-27635-9

Perfect binding

22 full color food photographs plus specially commissioned illustrations

A land of wheat, and barley, and vines,

and fig trees, and pomegranates;

a land of oil olive and honey.

DEUTERONOMY 8:8 

Herb-coated goat cheese, pungent garlic and leeks, succulent lamb, fresh sardines, tender fava beans, honey sweet dates, crunchy pistachios 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 a cornucopia of delicious foods sustained the inhabitants of the Jordan River Valley. Many ingredients like lentils, leeks, garlic, almonds, figs, olives, wine, barley, and honey remain staples of the contemporary Mediterranean kitchen, yet we know little about their rich legacy.

            A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table is inspired by the 84 primary foodstuffs mentioned in Scriptures. The appropriate Biblical verse heads each of the almost fifty kitchen-tested recipes, as does the explanation of the ingredients’ culinary, historical and spiritual links. Twenty-two full color photographs and specially commissioned illustrations make it easy to reproduce the dishes. Sample menus provide new ways to celebrate every occasion, whether secular or religious.

Mainly, A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table demonstrates that the people of the Holy Land were simple folk who ate uncomplicated yet wholesome food that up to now has never gone out of style.  

Sample recipes :

 Salads and Dips:

Cumin-Laced Garbanzo Bean Spread

Sesame-Almond-Nigella Mix (Dukkah)

Lentil Salad with Watercress and Goat Cheese

Leeks with Olive Oil, Vinegar, and Mustard Seed

Main meals

Jacob’s Pottage of Lentils

Barley, Mustard Greens, and Mint

Saffroned Millet with Raisins and Walnuts

Breads and Desserts

Ezekiel’s Bread made with AUTHENTIC ingredients such as pulse flour, natural yeast, and biblical “fitches” (small seeds)

Dried Fruit, and Red Wine Compote (Harosset)

Abigail’s Fig Cakes

Herb-Coated Yogurt Cheese 

REVIEWS of the FIRST EDITION

A Biblical Feast: Foods from the Holy Land for Today (Ten Speed Press, 1998)

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. Dana Jacobi, book reviewer, 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

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