The second edition of my book is OUT OF PRINT!!
This paperback book is out of print.
To obtain the downloadable eBook or the Print on Demand book,
please go to A Biblical Feast’s Amazon.com page
Friday, January 20, 2012
“Please join me in welcoming author Kitty Morse for a mouth-watering peek at her new cookbook A Biblical Feast.
Deborah L. McCarragher is the author of a Christian non-fiction book titled “Mission Possible”. It is written for women who love the Lord Jesus, but their spouse doesn’t share their passion. It will encourage and challenge the reader to embrace God’s promises for their spouse and future together. Visit
A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table, by Kitty Morse, is a delightful and mouth-watering experience for the soul; a banquet for the follower of Jesus Christ. Kitty’s unique experiences and family history bring a new twist to ancient culinary delights. Her book is full of breathtaking photos and taste tantalizing recipes for today’s kitchens. She fascinates her readers with Biblical history and Scriptures applicable to each food group and dish, as she presents the “how to” for the preparer. This is a cookbook that I will delight in using often and referring to others. I highly recommend A Biblical Feast as a cooking companion you’ll utilize over and over again.
. . .
What inspired you to write your book?
Listening to an Easter sermon during a church service held at the Anglican church in Casablanca, and realizing that the manner in which Jesus and His disciples ate resembled the dining style of the peoples of the Middle East and North Africa. Later, while perusing cookbooks in a second hand store, I came across one purporting to give recipes from biblical times. Many recipes included ingredients early Christians had no access to, such as tomatoes, potatoes, citrus, or peppers, all New World ingredients. That’s when the inspiration hit me: why not write recipes based SOLELY on the 84 foodstuffs mentioned in the Old and New Testaments.
In researching the book, I consulted with experts in biblical foods in the US and abroad. I was able to reproduce Ezekiel’s Bread, strictly from the ingredients mentioned in Ezekiel 4:9.
What kinds of reactions has the book generated thus far?
Very positive. Indeed, this is a second edition. The first, published by Ten Speed Press, sold 15,000 copies. Book clubs and Bible study groups often use it to prepare a biblical meal.
What’s the main message that you’d like readers to take away from it?
Returning to a simpler lifestyle, and to a diet based upon seasonal ingredients available locally, is the most spiritually satisfying.
What’s next for you?
I am at present putting the finishing touches on my 10tth book, Mint Tea and Minarets, a memoir of Morocco with recipes
Any final thoughts you’d like to share?
This lovely verse:
Be not forgetful to entertain strangers for thereby some have entertained angels unawares.
How can our readers learn more about you and contact you directly?
Please post a message on my website, http://www.Kittymorse.com . I answer my messages and I love to get feedback.
** This is a wonderful book for a gift or for your own kitchen’s cookbook collection! I bought two copies for Christmas gifts and I have my copy displayed prominently on my kitchen counter!
I just reviewed: ‘A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table’ by Kitty Morse
“Edible Art”. What could be lamentable about such a lovely book? The pages are not edible, which the delicious photographs by Owen Morse might lead us to believe. Beautifully laid-out from the cover to the biblical conclusion of hospitality as a means by which “some have entertained angels unawares,” (Hebrew 13:2), the book certainly lives up to its title of a biblical feast. Not only did the author Kitty Morse…
Mary Harwell Sayler
Editor at The Poetry Editor
April 1, 2011:
Can you spare a few minutes? Listen to listen me on Big Blend Radio:
Join me and hosts Lisa and Nancy of www.BigBlendRadioShows.com
as we discuss the similarities and differences between the ingredients familiar to the Ancient Hebrews, and to the Mediterranean cooks of today.
Where to look for Jewish cookbook page-turners
Thursday, October 7, 2010 | by faith kramer
San Francisco’s Jewish Weekly
“The best of the new crop of Jewish-themed cookbooks feature topics ranging from the ingredients of ancient Israel to the food eaten by Lower East Side immigrants to Jewish cooking in France, according to local booksellers and Judaica merchants. “It gives you a sense of this is what our ancestors ate,” said Chaim Mahgal-Friedman, co-owner of Afikomen Judaica in Berkeley. Although he could have been speaking about several books currently on the market, Maghal-Friedman was talking specifically about the new edition of Kitty Morse’s A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table. All the recipes in the book utilize ingredients thought to be used in the Jordan River Valley during biblical times. Mahgal-Friedman likes how the book has clear instructions on how to go back to basics by making your own goat cheese, unleavened breads and sourdough starter. The 96-page book is “beautifully illustrated” and easy to use, he said. . .”
To purchase a signed copy of A Biblical Feast use the “Buy Button” at the bottom of the page.
This sweet testimonial came from Linda R., from Louisiana.
“I wanted to write you a note of thanks to tell you how very much I love my book, A Biblical Feast . . . am referring to it as I teach a group of ladies at my church . . . and I had wanted to spark some new interest and enthusiasm. Thanks to your book, I have been able to teach them about the foods of the Bible with confidence. They are loving the subject and I look forward to class each week. Thanks again for your hard work. You truly have blessed my life.”
Thank you, Linda! Readers like you make all the hard work worthwhile!
A Biblical Feast:
Ancient Mediterranean Flavors for Today’s Table
Second edition. Updated with all new color food photography
Originally published as A Biblical Feast: Foods from the Holy Land for Today (Ten Speed Press)
$15.95 paper with flaps (see ordering information below)
Postage, media mail in the US: $3
6”x8”. 108 pages. Index, Biblical Menus.
ISBN 13: 978-0-615-27635-9
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.
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.
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
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
(for reviews of the second edition see Kitty in the Media page)
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
POSTAGE: The USD3 dollar shipping fee that appears in the PAYPAL shopping cart applies to a single book mailed in the US only. For multiple books, or for INTERNATIONAL SHIPPING, please contact Kitty at firstname.lastname@example.org, to request correct postage before paying. Thank you.