Helen Corey's Food from Biblical Lands: A Culinary Trip to the Land of Bible History (Revised Edition) (Paperback)

by Helen Corey (Author), Metropolitan Philip (Introduction)

Editorial Reviews

Review
Corey successfully makes dishes enticing, appetizing and easily understood. Directions clear enough for inexperienced cooks to want to try them. -- Judges, Drake University and National Federation of Press Women

Fascinating to watch an expert work with filo dough. -- Canton, Ohio Repository - Kathie Smith

Popularity of foods among non-Arabs in the U.S. attributed to Helen Corey, for handsome volume, scores of recipes. -- Aramco World Magazine

Tantalizing dishes easy to prepare. Valuable tips prevent failure. Healthful low-fat vegetable and grains please the vegetarian and gourmand. -- Indianapolis Star - Donna Segal

With gratitude and personal thanks for participating in our class "Rice, Couscous, and Spice." We appreciate your expertise and knowledge. -- Smithsonian Inst. Res. Prgram - F.D. Browning Smithsonian Inst. Res. Program - F.D. Browning

Product Description
Helen Corey's new exciting updated edition of Food from Biblical Lands, Syria and Lebaonon, which is a take-off of her original best seller The Art of Syrian Cookery, carries a health pyramid that stresses healthy eating People from these countries eat a healthful diet rich in grain foods - breads, pasta, rice, bulgur, couscous, lentils, legumes, fruits and vegetables. These are complex carbohydrate foods needed for energy.

These foods are also rich in valuable vitamins, minerals and fiber. Most of the fat in this diet comes from olive oil, which is monounsaturated and better for your heart. Adapted for the American kitchen, this succulent cuisine is profusely illustrated with foods that take you on a culinary trip to the lands of Bible History with an expanation of the background of the foods. From Kibby, Rice Dressing, Baked Eggplant, Roast Lamb, Stuffed Chicken, to Pocket and Cheese Breads along with health-foods recommended by nutritionists throughout the world: cracked wheat, lentils, soups, barley, appetizers, homos, vegetarian foods, stuffed grape leaves, squash and seafood recipes, easy to make yogurt in the microwave, couscous falafel, spinokopeta, balawa, ricotta and more pastries and party foods. The book covers a letter of recommendation from the titular head of the Antiochian Orthodox Church as the only book of its kind that faithfully portrays the religious and cultural significance of foods eaten since the dawn of time.

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Product Details

• Paperback: 154 pages
• Publisher: Charlyn Publishing House; 3rd,Revised edition (May 1996)
• Language: English
• ISBN-10: 0962637602
• ISBN-13: 978-0962637605
• Product Dimensions: 10 x 8 x 0.5 inches
• Shipping Weight: 1.1 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #950,796 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars Replaces The Art of Syrian Cookery - the best in Syrian food, September 1, 1999

By A Customer

This book is available and can be ordered immediately. The last edition was printed in December, 1996. It won first place in the nation by the National Federation of Press Women out of 1700 books submitted. The author, Helen Corey, has updated and included in this book all the recipes of her best seller The Art of Syrian Cookery. It also includes additional recipes and photographs plus a descripton of the mores of the people of the Middle East. One of the reviewers, Michelle Plummer, Professor of Nutrition of Indianapolis, In. writes "Recipes are bursting with flavor as Helen makes them easy to prepare with her fail-proof methods, adapting them to the American kitchen. She tells you what basic ingredients to buy and work with them for the most dazzling results. Considered one of the most popular teachers of Middle Eastern cuisine, Helen prsents elegant plate presentations allowing many cooks the pleasure of preparing vegetables, meats and desserts for both vegetarians and non-vegetarians alike".

7 of 8 people found the following review helpful:

5.0 out of 5 stars Perfectly authentic and well written, January 30, 2001

By	Amanda Howell (Lancaster, Ohio United States) - See all my reviews

Each recipe is explained in detail and if an ingredient is uncommon she explains where to get it and what it is. She writes the recipes so that the end result turns out wonderfully. I grew up eating this food in Canton, OH and her recipes taste just the way the old Syrians would have prepared it. I was so happy to find a cookbook so true to the old world style. There are meat recipes as well as vegetable based cuisine, desserts, and even how to make the old Syrian cheese usually served with breakfast. It is a concise, great book and I wish more people knew how to prepare meals like this.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Classic in Middle Eastern Cooking, September 16, 1999

By A Customer

"Helen Corey's cookbook Food from Biblical Lands and The Art of Syrian and Lebanese Video Cooking shows are classics. A learning experience as Helen's tiips and techniques keep you attentive through her preparation of every recipe in this 70 minute show. These authentic Syrian & Lebanese recipes are bursting with flavor as Helen makes them easy to prepare with her fail-proof mathods. She tells you what basic ingredients to buy and work with them for the most dazzling results. Considered one of the most popular teachers of Middle Eastern cuisine, Helen' s elegant plate presentations allows many cooks the pleasures of preparing vegetables, meats and desserts for both vegetarians and non-vegetarians alike. I have tried other Middle Eastern cookbooks, but Helen Corey"s recipes are by far the best and have made me an expert in cooking these foods. [e-mail], Professor of Nutrition, Sept. 9, 1999"