Cooking with the Movies enables readers to recreate the fabulous meals depicted in 14 all-time favorite "food" films. Food has always been a key ingredient on the big screen, yet no book has ever been devoted to recreating the meals served in famous films. Now, for film buffs—and anyone else whose mouth has watered over on-screen culinary delights—there is the delicious Cooking with the Movies: Meals on Reels. Cooking with the Movies recreates featured meals from 14 noted films—including Babette's Feast, Big Night, Chocolat, Goodfellas, Tampopo, Titanic, and Tortilla Soup—that span a wide range of cuisines and cultures, from French to Mexican to Japanese. Each chapter provides the menu and full recipes for preparing and cooking the dishes depicted on screen, with photos of how each can be served. Along with precise directions, the authors analyze the importance of the foods served and the context of the meals in the storyline of the film. Illuminated with plot summaries, dialogue from the movies, and, when possible, interviews with actors or directors, Cooking with the Movies provides fascinating behind-the-scenes insights for "foodies" and film buffs alike. More information is available at www.cookingwiththemovies.com.

"Cooking with the Bible" provides a feast for the body, mind, and spirit, introducing contemporary cooks to recipes for eighteen meals described in the Judeo-Christian bible. Each chapter begins with the menu for a biblical feast, followed by a brief essay describing the theological, historical, and cultural significance of the feast. Next are separate recipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, and how the dish was served.

Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests, to elaborate feasts carefully prepared to please dozens of partygoers for many days. "Cooking with the Bible" looks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times. While describing how ancient cooks prepared their foods, "Cooking with the Bible" also explains how contemporary cooks might use modern techniques and appliances to prepare each of the eighteen meals. To set the scene for each meal, the book examines the scriptural text in detail, describes the backstory for each, and, in the process, traces Judeo-Christian history from the ancient city of Ur to the lands of Egypt to the holy city of Jerusalem. Along the way, the reader will learn about the history of the bible itself. In the Middle East, eating was not and is not for daily sustenance alone--it is a way of life, and "Cooking with the Bible" reflects that reality, providing multiple feasts for the body, mind, and spirit. More information is available at: www.cookingwiththebible.com.

Each chapter begins with the menu for a biblical feast. A brief essay describing the theological, historical, and cultural significance of the feast follows. Next come separate recipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, and how the dish was served. Recipes for a wide variety of breads, stews, rice and lentil dishes, lamb, goat, fish and venison meals, vegetable salads and cakes are detailed, all of them carefully tested. Make delicious dishes such as Rice of Beersheba, Rebekah's Tasty Lamb Stew, Date and Walnut Bread, Ful Madames and Scrambled Eggs, Pistachio Crusted Sole, Bamya, Goat's Milk and Pomegranate Syrup Torte, Haroset a la Greque, Pesach Black Bread, Watermelon Soup with Ginger and Mint, Date Manna Bread, Oven-baked Perch with Tahini, Braided Challah with Poppy Seeds and Lemon, and Friendship Cake.

Handicrafts or handmade items reveal much about the person and culture that created them. By studying the materials, techniques, tools, and patterns, we can tell with reasonable accuracy the time in history that an object was produced, the location and the culture or tribe that created it, and in most cases, the purpose of the object, whether for everyday, ceremonial, or decorative use. Future titles in this new series will examine the crafts of Quilting, Weaving, Pottery, and Metalwork, identifying the history and development of each craft through time, and the tools, techniques, and people who have made their contributions. present describe the people, places, terms, and tools involved in the history of jewelry making. Readers will learn how the economic, geographic, political, religious, and social circumstances of a place and time influence the materials used in the creation of jewelry, the signs and symbols employed in its design, and the manner in which it is worn. Victorian jewelry; Chinese jewelry; Gold; Peridots; Tiffany; and more.

Since biblical times, the Judeo-Christian lifestyle has centered on meals. Extending hospitality to both friends and strangers was a divine command, and an invitation to dine was sacred. The Judeo-Christian bible is peppered with stories of meals; these range from simple meals put together quickly in order to feed a few unexpected guests, to elaborate feasts carefully prepared to please dozens of partygoers for many days. Cooking with the Bible looks at eighteen of these meals found in the Scriptures, providing full menus and recipes for re-creating some of the dishes enjoyed by the peoples of biblical times. While describing how ancient cooks prepared their foods, Cooking with the Bible also explains how contemporary cooks might use modern techniques and appliances to prepare each of the eighteen meals. In addition, the authors recount the lore of all the ingredients used in the book, detailing their origins, the history of their cultivation, their nutritional value, and their various uses. To set the scene for each meal, the book examines the scriptural text in detail, describes the backstory for each, and, in the process, traces Judeo-Christian history from the ancient city of Ur to the lands of Egypt to the holy city of Jerusalem. Along the way, the reader will learn about the history of the bible itself. In the Middle East, eating was not and is not for daily sustenance alone--it is a way of life, and Cooking with the Bible reflects that reality, providing multiple feasts for the body, mind, and spirit. Each chapter begins with the menu for a biblical feast. A brief essay describing the theological, historical, and cultural significance of the feast follows. Next come separaterecipes for the dishes served in the meal, followed by more commentary on the dish itself, preparation methods used in biblical times, how the dish was served, and the lore surrounding individual ingredients and dishes. Recipes for a wide variety of breads, stews, rice and lentil dishes, lamb, goat, fish and venison meals, vegetable salads and cakes are detailed, all of them carefully tested. Make delicious dishes such as Rice of Beersheba, Rebekah's Tasty Lamb Stew, Date and Walnut Bread, Ful Madames and Scrambled Eggs, Pistachio Crusted Sole, Bamya, Goat's Milk and Pomegranate Syrup Torte, Haroset a la Greque, Pesach Black Bread, Watermelon Soup with Ginger and Mint, Date Manna Bread, Oven-baked Perch with Tahini, Braided Challah with Poppy Seeds and Lemon, and Friendship Cake.