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Author: Benyamim Tsedaka
Publisher: Wipf and Stock Publishers
ISBN: 1725285894
Category : Social Science
Languages : en
Pages : 118
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Book Description
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author: Benyamim Tsedaka
Publisher: Wipf and Stock Publishers
ISBN: 1725285908
Category : Social Science
Languages : en
Pages : 118
Get Book Here
Book Description
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author: Benyamim Tsedaka
Publisher: Wipf and Stock Publishers
ISBN: 1725285894
Category : Social Science
Languages : en
Pages : 118
Get Book Here
Book Description
The first-ever Samaritan Cookbook takes you on an adventure into this little-known world of Israelite food and drink. We journey to both halves of the community: in Holon, outside Tel Aviv, and Kiryat Luza, on Mount Gerizim near Nablus. Most people have heard the Parable of the Good Samaritan, but few realize that the community is once again going strong today, much less tasted or prepared any of their cuisine. Despite almost fading from the history books, the Samaritan way of life has survived 3,000 years in the Holy Land. From hummus and avocado sesame salad to lamb meatballs with pine nuts and chicken with za'atar, Samaritan cuisine is a unique blend of Mediterranean traditions, reflecting the flavors and spices of contemporary Arabic and ancient Levantine neighbors.
Author: Tomie dePaola
Publisher: National Geographic Books
ISBN: 0823438880
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
Back in print, a collection of seventeen well-loved parables of Jesus, from the bestselling author-illustrator of Quiet, Strega Nona, and many more. In simple, lyrical language, appropriate for young readers, Tomie dePaola introduces the best-known parables of Jesus, including the Mustard Seed, the Prodigal Son, and the Lost Sheep. Illustrated with bold, jewel-toned paintings inspired by early Christian art of the Romanesque period, this collection is perfect to share with families or classrooms as an introduction to these familiar Biblical tales. Originally published as The Parables of Jesus, this new edition features a graceful new design.
Author: Benyamim Tsedaka
Publisher: Carta Jerusalem
ISBN: 9789652208880
Category : Religion
Languages : en
Pages : 40
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Book Description
Understanding the Samaritans opens a window into the fascinating history of the Samaritan community. The Samaritans are a small group that claims descent from the ancient Israelites, that is, from the biblical Kingdom of Israel (as opposed to Judah), and claims to continue the Northern Israelite lineage and heritage. The Samaritans are associated with one of the most famous New Testament parables, known as "The Good Samaritan." The Gospels also tell of Jesus' encounter with a Samaritan woman at Jacob's well. Like Jews, Samaritans base their religion on the Torah. Their holy site is at Mount Gerizim, near Shechem, in the heart of the region of Samaria (hence their name), rather than in Jerusalem. Understanding the Samaritans communicates the history of this ancient community in an accessible, clear way, along with rich illustrations that eloquently tell its story of tenacious survival throughout the centuries.
Author: Mary Raymond Shipman Andrews
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 35
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Book Description
"A Good Samaritan" is a truly captivating piece of literature. This compelling story takes readers on a journey through time, transporting them back to the bustling streets of New York City during an era long gone. Filled with a rich array of intriguing characters, the novel masterfully depicts the social customs, values, and daily life of New York during earlier times.
Author: Kenny Sylvester
Publisher:
ISBN: 9780972619721
Category :
Languages : en
Pages : 0
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Book Description
Heart Healthy cook book with simple everyday recipies that the average person could use. Recipies contain no added sugar, no added salt, no added trans-fat and no red meat. Recipies photographed by the author so that the average person can see what food actually looks like prepared at home. There are no fake or orchestrated food in the photographs. Pages opposite the recipe are left blank so that the consumer can add or change recipies to suit their own individual needs and taste.
Author: Ella E. Myers
Publisher: Andrews McMeel Publishing
ISBN: 1449428630
Category : Cooking
Languages : en
Pages : 317
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Book Description
Published in Philadelphia in 1876, this volume in the American Antiquarian Cookbook Collection provides information about recipes and other cultural information from the 100 years between 1776 and 1876, divided into four sections: Cookery, Medical Department, Farming and Agriculture, and Events, and was published to celebrate the nation’s first centennial. 1776-187: The Centennial Cook Book and General Guide contains over 1,000 recipes gathered by author Mrs. Ella E. Myers, who states in the preface, “To compile and issue a work of this kind that would be perfect, has been my particular aim, and, I believe that I have succeeded.” Myers confirms that “each and every” recipe has been “carefully analyzed and tested by me” to ensure the highest of quality. Furthermore, Myers also states that the recipes were designed to only use quantities and ingredients absolutely necessary, and because of this, will save readers significant money. Besides just recipes and frugality, the hefty tome also contains sections on medicinal cures, planting and farming, and historical events of Philadelphia. Complete with some of the author’s own recipes (marked as such), 1776-1876 includes dishes such as Common Sense Biscuit, Corn Meal Muffins, Orange Biscuits, and Potato Fritters. With tested, economical recipes as well as medicinal and agricultural tips, 1776-1876: The Centennial Cook Book provides an accurate, informative, and intriguing picture of American lifestyles in the first 100 years of the United States. This edition of 1776-1876: The Centennial Cook Book and General Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 134
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Book Description
Author: Russell Thacher Trall
Publisher: Andrews McMeel Publishing
ISBN: 1449435025
Category : Cooking
Languages : en
Pages : 238
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Book Description
With mid-nineteenth century advances in scientific studies of health and nutrition, diet-based cookbooks like Dr. Russell Trall’s proliferated. Trall founded the New York Hydropathic and Physiological School in 1854, and his New Hydropathic Cook Book was one of the first to subscribe to the school’s advocacy of the water cure, using baths and drinking pure water to combat disease and maintain health. The diet proposed in the cookbook consists almost entirely of fruits, grains, and vegetables, with a few animal-based recipes thrown in for those who demanded a wider diet. More than just a list of recipes, the cookbook presents the basis of Trall’s diet—the belief that all nutritive material comes from vegetables, and thus animal foods are inferior because they are derivative and likely to be impure. It also includes a discussion of digestion and an exhaustive catalogue of vegetable foods. This edition of The New Hydropathic Cookbook was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
Author: Hannah Bouvier Peterson
Publisher: Andrews McMeel Publishing
ISBN: 1449435033
Category : Cooking
Languages : en
Pages : 309
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Book Description
Born in 1811 to a prominent Philadelphia Quaker family, Hannah Bouvier was particularly concerned with making her recipes as useful and practical as possible, drawing them up in the “most concise and simple manner,” sacrificing “style to minute detail; not even avoiding repetition where it might render directions more explicit.” She noted correctly that in many contemporary cookbooks, the cook was forced to wade through a “formidable amount of reading before she can learn the process of making a pudding,” and others at the opposite extreme “are so brief in their explanations [they] are ever liable to misconception.” Bouvier’s training in mathematics and popular science advanced her goal of making the recipes as easy to use as possible for American women of the day, utilizing only readily available utensils and ingredients and encompassing only “purely American” cooking. She was also deeply concerned about cooking for the sick and convalescent and included a significant section with recipes prepared according to the directions of an eminent local physician. As might be expected of a scientist, the book is thorough and comprehensive, including recipes for soups, fish, meat, vegetables, sauces, pickles, pastry, sweets, tea cakes, cakes, preserves, and miscellaneous dishes, clearly organized with both a detailed table of contents and index, unlike many contemporary cookbooks that lacked both. This edition of The National Cook Book was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
