The Light of the Midnight Stars
Eating the Bible - (Skyhorse, Nov. 25, 2013)
If the way to a man’s heart is through his stomach, perhaps the palette can light the way to the soul.
One weekend, almost ten years ago, I was served a bowl of lentil soup at a Friday night dinner. The weekly portion of the Bible that had been read that week in synagogue was the chapter in which Esau sells his birthright to his brother Jacob for a bowl of red lentil soup. The ability to bring the Bible alive each week in such a tactile way motivated me to begin work on a weekly column which was published in The Jerusalem Post as “The Weekly Portion.” These recipes eventually evolved into a cookbook entitled “Eating the Bible,” which bridges the gap between modern and biblical cuisine by giving simple recipes and everyday ingredients a biblical twist. I hope to help you bring the Bible to your table as a central part of the table discussion, to transform your table conversations and make your meals more meaningful, to enrich not just what you eat, but how you eat.