For over two thousand years we looked to the Bible for wisdom, solace, and spiritual support. The Patriarchs knew a thing or two. They left us poetry, history, and religious instruction. They also knew something about physical sustenance as well.

    The diet of the ancients was healthful, and, considering the times, they were reasonably healthy. They chose from an amazing array of unadulterated ingredients, locally grown and fresh, consumed in the sweet open air. Holy Land farmers harvested a large variety of vegetables and fruits; their diet was high in fiber, minerals, and vitamins. 

    In Cooking With the Ancients we will attempt to eat what they ate. Not completely, certainly not forever. But for a short time and special occasions. To create a Bible Dinner for our family and guests, entertaining strictly from the Book. Ultimately, it is one more thread in the tapestry that we choose to examine, unraveling it from our earliest roots, finding continuity, tradition, folklore.

Reviews

    "We found the book fascinating for its history alone. Stadd has a unique manner of a history lesson in food with intriguing recipes done in a very entertaining fashion."

John Austin,
Hollywood Inside Syndicate

    "The book is a delight, not just for the recipes — but also for her commentary on biblical eating habits and the foodstuffs themselves."

Edgar Miller,
The East Tennessee Catholic

About The Author

    ARLENE STADD has served as a staff writer for television shows including General Hospital, The Doctors, Hotel, Hawaii 5-0, American Style, and Jeannie. She has been a recipient of the National Endowment for the Arts Playwriting Grant and the Writers Guild East Screenwriting Fellowship and has written the "book and lyrics" for several theater revues including Mickey's NYC, Songwriters Hall of Fame, as well as the "Year of the Child" telethon, and "A Small Miracle" Hallmark Hall of Fame. 

Cloth, 192 pages, 7×10
$22.95 $17.22
Cookbook/Foods
ISBN 0-944435-43-2
LC 96-78375

    Ice Cream! The Whole Scoop, is an in-depth definitive book about the great American passion. Designed to take the mystery out of making ice cream but not the magic, this delightful book is not just a cookbook but a "how-to" guide for ice cream makers. Ice cream lovers will find hundreds of recipes from creamy-rich gourmet ice cream to healthful yogurt to crisp tart sorbets. 

Part One, "Freeze It," offers recipes for every sort of frozen dessert, including not just dairy ice creams, sherbets and frozen yogurts, but also non-dairy delights such as French sorbets, Italian sorbetti, and rice-based and soy-based ice creams.

Part Two, "Perfect It," offers an in-depth explanation of the variables influencing ice cream quality including the ingredients used, the way they're mixed, and how they're frozen and stored. Detailed instructions are offered on how to develop, evaluate, and perfect new flavors.

Part Three, "Embellish It," offers tantalizing suggestions for all occasions including combining eye-appealing colors with taste-tingling flavors to create swirled marbles, layered rainbows or molded bombes. 
Ice Cream concludes with three indispensable appendices: an alphabetical reference of two hundred formulas for creating new flavors, a glossary of ice cream lovers' jargon; and sources for specialized equipment and hard-to-find supplies. Ice Cream! is truly The Whole Scoop. 

Reviews

    "Fabulous. . . book is the definitive tome on the subject."

Marion Kane,
The Toronto Star

    ". . . the most complete book on ice creams and frozen desserts ever published in the United States."

Grace Kirschenbaum,
Los Angeles Times

    "This book is a must for every ice cream lover's library. . . ." \

Bryan Soronson,
Ice Cream Aficionado and Consultant

About The Author

   GAIL DAMEROW is a prolific writer. She is a cum laude graduate of the University of Arizona, Tucson, pursued graduate studies at Alaska Methodist University in Anchorage, and has taught creative writing part-time at Tennessee Technological University, Cookeville. She is the author of eight books, has significantly contributed to five other books, has been published in over forty periodicals, and is editor of the magazine Rural Heritage. 

Paper, 384 pages, 7×10
$21.95 $16.47
24 B & W photos
8 color plates
ISBN 0-944435-29-7
LC 90-80207
Cookbook/Foods
Selection-Book of the Month Club, Quality Paperback Book Club, Selection-Better Homes and Gardens Cookbook Club