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Ffl i ggi

Foods From The Bible

GLORIA KAUFER GREENE

Cooking Editor

W

e don't usually think
of the Bible as a
Jewish "cookbook,"
but when it comes right down
to it, Mosaic law is the source
of all that we consider to be
Jewish (and kosher) cuisine.
Not only are the laws of
kashrut carefully spelled out in
the Torah, but the early
culinary celebrations of our ma-
jor festivals are also described.
In fact, throughout the entire
71-inakh — Hebrew acronym for
The Holy Scriptures — there
are many detailed references to
the foods eaten and enjoyed by
our Israelite ancestors. With
careful reading, it almost seems
possible to recreate some of the
dishes eaten by Jews in ancient
times. -
I recently came across two
provocative cookbooks that at-
tempt to do exactly that. The
authors of both books have
painstakingly combed the Bi-
ble for quotations about food
and taken into consideration
anthropological evidence of
foodstuffs actually available in
biblical times. They have also
reviewed ancient texts that
mention food, and explored the
classical combinations of Mid-
dle Eastern cuisine. The result
is several tempting recipes,
which might have been among
the tastiest fare available to our
forefathers in prosperous
periods.
By far, the larger and more
scholarly work of the two books
is The Bible Cookbook: Lore of
Food in Biblical Times Plus
Modern Adaptations of An-
cient Recipes by Daniel S.
Cutler (William Morrow & Co.,
Inc., New York, 1985, 416 pp.
$19.95). This book also has the
more "Jewish" angle of the two
and almost all the recipes ap-
pear to be kosher.
What about the recipes in
such an erudite cookbook?
Having spent so much time
reading the text, I have not yet
had the opportunity to try the
approximately 200 recipes.
However, they appear to be
easy to follow and generally call
for ingredients available at
most grocery stores. And, if
most of the dishes are as
palatable as they look, they
should be very tasty. Many are
based on classic Middle
Eastern cuisine.
The
Whereas
Bible
Cookbook seems to be primari-
ly a text complemented with
recipes, The Good Book
Cookbook: Recipes from
Biblical Times by Naomi Good-
man, Robert Marcus, and
Susan Woolhandler (Dodd,
Mead, & Co., New York, 1986,
225 pp., $16.95) is more a stan-
dard cookbook that is primari-
ly recipes with some
background information. It has

a smaller format with the text
in larger print, and focuses on
the New Thstament as much as
on the Old Thstament.
The kosher recipes in The
Good Book Cookbook seem to
be just as appealing and even
more unusual than those in the
first book described. Again, a
Middle Eastern influence can
be seen, but there are also a few
references to Roman and Greek
food preferences of the Biblical
period. The writers tried to be
particularly careful to include
only those foodstuffs available
in ancient times, so purified
sugar, for instance, is not in-
cluded (as it is in the first book,
which tends to take more
leeway in this respect).
Following are some recipes
reprinted from The Bible
Cookbook and The Good Book
Cookbook.

The first three recipes are
from The Bible Cookbook by
Daniel S. Cutler (Morrow).

BAKED FISH STUFFED
WITH NUTS

(serves 3-4)

• 1 whole fish (trout, whitefish,
bass, or other — about 2 pounds)
• 1 cup walnuts, chopped
• 2 tablespoons butter
• 1 medium onion, chopped
• % cup bread crumbs
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 1/8 teaspoon paprika
• 1 tablespoon parsley, chopped

Prepare fish for stuffing by
cleaning, removing head, and
filleting butterfly fashion. Set
aside.
Lightly toast nuts in a dry
skillet over medium heat for 4-6
minutes. Remove.
Heat butter and saute onion
until transparent. Add onion to
nuts and mix in bread crumbs
and seasonings.
Stuff fish with nut mixture
and place in a greased
casserole. Season top of fish
with salt, pepper, and paprika.
Dot with butter. Wrap
casserole firmly with foil and
bake at 400 ° for 45-60 minutes.
Garnish with chopped parsley
and serve.

CHICKEN BREASTS
WITH CAPERS AND
OLIVES

(serves 4)

• 2 tablespoons olive oil
• 4 skinless, boneless chicken
breasts
• % cup onion, chopped
• 2 cups tomato puree
• 1 bay leaf
• % teaspoon thyme
• % teaspoon garlic powder
• % cup green olives, chopped
• 1/4 cup capers, drained
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh parsley,
chopped

Heat olive oil in a large skillet
and brown chicken breasts on
both sides.
Add onion and cook while

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