Product Description

The Land of Milk and Honey shares a biblical vista of foods and recipes. Did you ever wonder what foods Abraham ate and served in his tent at Beth El? What Jesus was served at the Last Supper? What Vespasian ate when visiting the Holy Land at the head of the Roman Legions? These and more can be found in The Land of Milk and Honey.

Here are the foods of the Bible, what the Sages and the Holy Men ate when in Jerusalem, and what King Herod served at the Winter Palace. These are the recipes, fully kitchen tested, that give you the ability to prepare the foods of The Holy Scriptures and The New Testament.

You'll find the original foods of Judea and Samaria that have come down to us, first by spoken word and then written in the Hebrew Alphabet. They were developed throughout Proto-Canaanite script via Phoenician, prior to the year 1100 BCE.

Here is the full scope of the culinary accomplishments of the 12 Tribes of Israel, the breads of David, the stew of Esau, the Holiday foods of the Holy Temple.

This is the book that every Born Again Christian, every Jew and every Muslim will want for their kitchen. Easy to follow recipes from our complex past will give even the novice cook the excitement of the history in the domain of their own kitchen.

Throughout nine years of research Norton Locke, a nationally recognized food professional and an authority in food preparation, has lovingly created The Land of Milk and Honey.

It's not only a must for your cookbook collection, but the perfect gift for everyone you know.

Product Details

• Amazon Sales Rank: #1333160 in Books
• Published on: 1991-11
• Original language: English
• Binding: Hardcover

From Publishers Weekly
The foods of ancient Judea, Samaria and the 12 tribes of Israel are here explored in fascinating detail. Cooks who want to delve into the religious significance of foodstuffs in the Middle East or to sample ancient recipes--the breads of David, the stew of Esau, the kebab of Ishmael--will find what they're looking for. Yet the volume, though informative, is difficult to use; organization and indexing are somewhat mysterious. Chapters are set up roughly by the chronology of the cuisines, with recipes of different genres strewn hodge-podge throughout: "Sabbath Fish" appears in one textual oasis, while Locke's section on fishing and fish recipes falls elsewhere. Further, no attempt was made to index the recipes according to their main ingredients. Recipes, though, often yield delightful results: a puree of vegetables adds moisture to swordfish filets in a baked preparation, while a pepper and mushroom soup is savory and satisfying. Still, there are some dangerous omissions: a citron confituresic is packed in glass jars with no mention of either sterilizing the glass, sealing the jars with a canner or keeping the preserves refrigerated to prevent spoilage.
Copyright 1991 Reed Business Information, Inc.

About the Author
Norton Locke is the author of The Land of Milk and Honey, The Hard Times Good Time Cooking Book and The Festival of Italian Cooking. He has been a contributing author and editor for over 15 Work Guides and Food and Beverage Training Books.

He holds the prestigious Certified Food and Beverage Executive degree as well as the Certified Food Service Professional designation, ad is a Certified Hotel Administrator. He is one of only seven people in the United States to hold all three designations.

His cooking credits include a variety of restaurants in the South and Southwest United States. He has served on the Board of Directors of the Illinois, California, Indiana, Missouri and Florida Hotel and Motel Associations as well as their Restaurant Associations.

He has served with Marriott Hotels, Radisson, Sheraton and Hilton Hotels and is considered an authority in food service/preparation and has been a consultant to management.

Norton Locke received his cooking training in France and is well-known in the cooking world. He served his apprenticeship on the Great Northern Railroad and his credits include a top drawer roster of hotels and restaurants. He is a master in the kitchen and has personally tested all these recipes.