Helen Corey's Food from Biblical Lands: A Culinary Trip to the Land of Bible History [Paperback]

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

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.

The Art of Syrian Cookery by Helen Corey which remained on DoubleDay's best seller list for 24 years has been reborn under the title of Food from Biblical Lands. Due to the great demand for this book, Corey's further research took her on the culinary tour of Bible lands where the ingredients for this food originated. She gives a historical description in every chapter of the recipes; thus the title change. Those looking for The Art of Syrian Cookery will derive much pleasure from this new title which still contains the original recipes plus much more than her original book. The book won first place in the nation out of 1700 entries by the Nat'l Federation of Press Women.

My culture has a wealth of historical information and healthy foods and I wanted to share them with everyone looking for tantalizing foods that can still keep their weight down. The need for knowing how to cook these appetizing foods is evidenced by the outpouring of students at my cooking classes in Indiana and throughout the country where I've been privileged to conduct classes for Colleges, at Federation of Club workshops, on stage at theaters and on television shows. My favorite activity is gardening and creating new recipes and going to Terre Haute to be with my 106 year old mother, Maheeba, who is a delight and continues to feed me with her stories of Syria where she grew up. Her passion for our culture is contagious. She still reminds me when it is time to go out and plant fava beans. She delights when people from all over the country call her to tell her how pleased they are with my cookbooks and video cooking tapes, which, of course, are dedicated! to her and that the recipes are exactly as they remember their mother or grandmother fixing. How fortunate and blessed we are to have her with us.

Foods on Cover

With the Arabic brass caligraphy on wall "Ahlan Wa Sahlan"

Helen welcomes guests to break bread in the true sense of Arabic hospitality.

Top Row: Fatayer Laban and Spinach Pies; Tabooley, Assortment of breads; Mraqud (pocket bread); Fatayer Za'tar (Thyme bread pies); Fatayer Simsum (Sesame seed pies)

Second row: Cucumber-Yogurt salad; Shish Kebab on a bed or rice-orzo; Sfeeha (meat pies); Char-broiled chicken on a bed of Burghul Dfeen (cracked wheat with chick peas)

Front row: Koosa Ablama (Squash cooked in Yogurt Sauce, Grape leaves stuffed with rice and meat) Kibby Nee (Raw Kibby), Qras Mihshee (Fried Kibby)

The author has traveled throughout the country promoting her foods and culture. A former state ofice holder, she received a great deal of publicity for her cooking ability.

Always hostessing parties for political leaders, cooking for 150 or more is no problem for Helen Corey.