A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table

with all-new color food photography

(106 pages, 5 ¾x7 ¾, with 22 color photographs and specially commissioned color illustrations)

 (ISBN 978-0-615-27635-9)

New Price!

Visit Kitty’s website, www.kittymorse.com for an update on her classes and appearances.

Praise for this edition:

Where to look for Jewish cookbook page-turners

San Francisco’s jweekly. October 7, 2010

“The best of the new crop of . . . 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 . . .

“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” (La Caravane, 2009). 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.”

Praise for the first edition:

“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, cookbook reviewer, Amazon.com.


Find greater meaning in your favorite Mediterranean foods!

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. The people of the Holy Land were simple folk—farmers, fishermen and carpenters—who ate uncomplicated yet wholesome food that never goes out of style.

In A Biblical Feast: Ancient Mediterranean Flavors for Today’s Table, Kitty Morse describes the foods of this ancient Mediterranean diet. Many of the ingredients, such as lentils, leeks, garlic, almonds, figs, olives and honey remain staples of contemporary Mediterranean kitchens.

Close to fifty kitchen-tested recipes give step by step instructions on how to combine these 84 biblical foodstuffs into wholesome dishes like Lentil Salad with Watercress & Goat Cheese, Sesame-Almond-Nigella Mix, Ezekiel’s Bread, Saffroned Millet with Walnuts or Poached Apricots with Pomegranates in Honey Syrup.
The appropriate Biblical verse is paired with each recipe, along with a head note explaining the foods’ culinary, historical and spiritual links.


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