Eating the Bible
Every cook must glance at a recipe countless times before completing a dish. Often recipes involve five- to ten-minute periods during which one must wait for the water to boil, the soup to simmer, or the onions to sauté. It is Rossner’s goal to help enrich those moments with biblical verse and commentary, to enable cooks to feed their souls as they work to feed the members of the household and guests. From the zesty “Garden of Eden Salad” to the “Honey Coriander Manna Bread,” each recipe will delight the palate and spark the mind.
Rena Rossner has written extensively for the Jerusalem Post and the Jerusalem Report. Her Jerusalem Post cooking column, "The Weekly Portion," combined recipes with biblical verse. As a mom to five kids, she is always looking for ways to bring more meaning to her family's meals, and she blogs about this process at eatingthebibleblog.wordpress.com. She holds an MA in history from McGill University and a BA in nonfiction writing from Johns Hopkins University's Writing Seminars program. Her poetry and short stories have been published in various print and online magazines. Raised in Miami, she also lived in Canada and Ireland before making her home with her family in Jerusalem, but she still travels extensively to North America and the United Kingdom.