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Look inside
Real pages from the real book. This is exactly what opens on your phone. The type is set large on purpose.
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One hundred and forty-eight recipes for the kitchen you have, written down by a pastor who cooked fifteen hundred Wednesday-night suppers and spent six summers in the kitchen tent on digs in Israel and Jordan.
Through Stripe, the checkout the large stores use. Your card number never reaches me.
On the very next screen, about thirty seconds later, on your phone, tablet or computer.
The same links land in your inbox, so you can open the book again with the pot already on.
Nothing ships, and there is no account to make.
Ellen fed three hundred people every Wednesday for twenty-one years on a church budget. The food in Scripture was the food of people who had very little. So here is the plain arithmetic.
Every page in the book prints what the dish costs, how many it feeds and how long it takes. Cook one supper at home instead of ordering a pizza, and the book has paid for itself.
Real pages from the real book. This is exactly what opens on your phone. The type is set large on purpose.
← swipe to see more pages →
Two parts, and they make two different promises. Each recipe gives the verse, how many it serves, how long it takes and roughly what it costs, then the ingredients, the method and a short note from me.
Food the Bible names or describes. If I say the Bible describes a dish, the verse is there for you to check. Where I had to guess at a method the text does not give, the page says so.
Modern American cooking built on one food Scripture names: barley, lentils, figs, honey, olive oil, lamb, fish, mint. The verse proves the ingredient. The recipe is mine.
And you get it two ways: a phone edition set in large 16-point type, one recipe at a time, and a print edition on US Letter, two pages to a recipe, for the kitchen drawer.
Instant PDF, on your phone about thirty seconds after you pay. Read the letter in your chair tonight, and cook page 28 tomorrow.
I have been in ministry thirty-six years, in three congregations, and for most of those years I have cooked the Wednesday-night supper. Call it fifteen hundred suppers. Lentils for three hundred, bread by the armful, a lamb on a fire when the budget allowed.
For six summers, in the quiet months of the church year, I volunteered on archaeological digs in Israel and Jordan, where I learned to bake on hot stones and cook in clay from people who still did it that way. I was no archaeologist. I was the man in the kitchen tent.
Somewhere along the way I began to notice how often the Bible stops to tell you what people ate. Not in passing. By name. This book is my attempt to cook my way through those verses honestly. If I say the Bible describes a dish, the verse is there for you to check. I would rather you check than take my word.
The book is dedicated to Ellen, who ran the fellowship kitchen for twenty-one years and has opinions about my cooking.
No, and I would rather tell you twice than have you waiting at the mailbox. It is a digital book, a PDF you download and keep. Nothing ships. About thirty seconds after you pay it is open on your screen, in two editions: one in large type for your phone, and one on ordinary letter paper for printing any page you like.
You press one button and the book opens. There is no account to make and no password to remember. If it gives you any trouble, write to me here and I will sort it out or give your money back.
No. One payment, one time. No membership, no monthly charge, no free trial that turns into a bill.
The links live in your email, so keep that email. If you lose it, go to the download page, type in the email you bought with, and it comes right back.
The King James Version, every time. Its words for food are worth learning: lentiles, cummin, butter for curds, corn for grain. Where the old word differs from what you will buy, the page tells you.
No. It is a cookbook. The recipe comes first on every page. The story of the passage sits at the foot of the page, under "Where this comes from," for anyone who wants it.
At an ordinary supermarket, almost all of them. Nine foods carry most of the book, and the Pantry page lists them with what to buy. Where something is dear or hard to find, like quail or honeycomb, the page says so and gives you the plain substitute.
No pork and no shellfish in Part One, because there was none on their table. That is a rule about those pages, not about your kitchen. Part Two uses whatever your store sells.
No. It makes no promise about your body. The foods in these pages were the ordinary food of ordinary people in a hard country. Some of it is very good. All of it is honest.
Non-denominational. The book is for anyone who reads the Bible and cooks supper.
Write to me within seven days and I give your money back, and you keep the book. I would rather that than have you feel taken.
Write to me here and I answer. Every message comes straight to me.
One hundred and forty-eight recipes, every verse checked, on your phone about thirty seconds after you pay. Nothing ships.
Get My Copy Now$39.99 today, was $59.99 · 7-day money back, and you keep the book
Nine foods carry nearly every recipe in my book, and Scripture lists most of them in one verse. I put them on a single page you can print and tape inside a cupboard door. It is free. Tell me where to send it.
