Isolated passages from the writings of Josephus are routinely cited in general studies of early Jewish prophecy, but the present work is the first comprehensive examination of this material. Gray begins with a discussion of the significance of the belief--widely attested in Jewish sources from the late Second Temple period--that prophecy had ceased. She proceeds to outline a general theory about the nature and status of prophecy in this period. Giving careful consideration to the prophetic claims that Josephus makes for himself, she argues that these claims are more substantial and more important for understanding Josephus than is usually thought. Gray goes on to examine Josephus' reports concerning prophecy among the Essenes and Pharisees, and his accounts of the activities of the "sign prophets" and other figures. In every instance, Gray interprets the evidence about prophecy in relation to Josephus' personal career and his thought and work as a whole. Drawing on a range of evidence, much of which has not played a significant role in other studies of early Jewish prophecy, this book is essential reading for anyone interested in Josephus, the history of prophecy in Israel, or the historical Jesus.

Prophetic Figures in Late Second Temple Jewish Palestine: The Evidence from Josephus

History

Gray, Rebecca

Historical Study & Educational Resources

Oxford University Press

We have a growing hunger to know where our food comes from. In our increasingly corporate world, we are looking to get back in touch with our roots to the land. American Artisanal feeds this hunger as no book has before. The book celebrates eighteen of America’s leading food artisans–from Wood Prairie Farms potatoes in Maine to L. L. Lanier Honey in Florida, from Reed’s Ginger Brew in California to Earthy Delights mushrooms in Michigan. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. Food is a second career for many of these producers, who decided to drop out of the office rat race and pursue their real passion, literally in the field. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home.

American Artisanal: Finding the Country's Best Real Food, from Cheese to Chocolate

Cookbooks, Food & Wine

Cooking by Ingredient

Rizzoli

Trade Paperback Book. Wild Game and Fish Cookbook.

Gray's Wild Game & Fish Cookbook: A Menu Cookbook

Reeve, Cintra

UNKNO

Gray's Fish Cookbook: A Menu Cookbook

Gsj Pr

The New Gray's Wild Game Cookbook: A Menu Cookbook

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus.

Graybooks LLC

"Game is ultimately the most American ingredient, the only possible food capable of establishing itself as a defining element in a true American cuisine." So writes Rebecca Gray in the Preface of The New Gray's Wild Game Cookbook, and for the next 61 menus and 180 individual recipes she gives us what amounts to a celebration of wild game as the ultimate gourmet food. Here, in abundance, is the joy and exhilaration of preparing exquisitely matched accompaniments to beautifully prepared main dishes of venison, wild fowl, upland birds and other choice meats brought to the table by the North American hunter. Laid to rest, through anecdote, personal experience and technical exposition, is any vestige of the intimidation a cook might feel when faced with a just-bagged bird. Extensively revised and updated from the original, The New Gray's Wild Game Cookbook, in addition to separate, menu-filled chapters on Venison, Water Fowl, Upland Birds and Mixed Bag (a collection of menus for such diverse prizes as wild sheep, mountain goat, bear, wild boar and rabbit), contains detailed and stylishly-written chapters on Game Care (not the usual field-dressing and cutting instructions, but a carefully-researched and wittily-presented discussion of what matters most to the cook) and A Few Suggestions (advice and opinion that respects the reader's own experience while passing along nearly thirty years of absorbed interest in fine preparation of tasteful wild game meals). The New Gray's Wild Game Cookbook treats wild game in its truest and broadest context. Wild game is that rarest of culinary ingredients: something that, quite literally, money cannot buy. Rebecca Gray knows this, and every recipe here celebrates it. So will anyone lucky enough to be served its menus.

The New Gray's Fish Cookbook

"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a long-time fisherman. If a cookbook is good, has that character, it has gone beyond the primary purpose of instruction and moved on to entertain and inspire. This is accomplished by revealing bias, passion, inspiration, humor, and probably even frailty, those human traits that combine to create an identity, and which are much more robust now that I'm sixty. And yes and hurrah, this is done all in a milieu of cooking and eating wild." So writes Rebecca Gray in the Preface of The New Gray's Fish Cookbook. Revised and updated from its classic predecessor, this beautiful and very useful book treats fish cookery with style, affection and attention to detail. Complete with 67 menus and hundreds of recipes in enticing and imaginative combinations, The New Gray's Fish Cookbook sets a standard of thoughtfulness and quality against which other cookbooks in the field, past and future, should be measured. No important game species is left out. Plan now for culinary evenings built around: Inshore Saltwater Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike; Shad, Catfish, and Smelt; Bass and Panfish Each is a separate chapter in which you'll find complete menus of recipes designed to match the flavor, nature and timing of the main course at hand. Finally, in a chapter called "Basics," Rebecca provides exactly that, and more. Novices and experts alike will find everything they need in The New Gray's Fish Cookbook.

Being a person who usually likes to please others and avoid conflict, Claudia doesn’t know what to do. Her father, who is impossible to please anyway, has demanded that she come home, now that she’s done with her college degree, and get a job and land a husband. Her mother wants her home so she can help control her unruly sister. Jeff, the man she loves, seems to love her back. But what does he want her to do? And does it jibe with what she would really like to do—go back to college and see what she can accomplish on her own? Or will she have to leave him behind to follow her dream?

A Pure Flame

Romance

Paranormal

Cavalier Publishing

Thanks to the persuation of Rebecca Gray, the nation's best and best-known anglers share their favorite recipes in this insightful and colorful cookbook. Gathered here are guides and outfitters, writers and artists, camp cooks and resort chefs, an ex-president, actors, and athletes. Not only can these interesting people catch fish, their expertise extends into the kitchen as well. Includes 80 recipes and color, action fishing photos.

When Fishermen Cook Fish: Recipes from America's Best and Best-Known Anglers

Willow Creek Pr

See the best price to sell, buy, or rent books by Gray, Rebecca. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Gray, Rebecca

See the best price to sell, buy, or rent books by Gray, Rebecca. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Prophetic Figures in Late Second Temple Jewish Palestine: The Evidence from Josephus

American Artisanal: Finding the Country's Best Real Food, from Cheese to Chocolate

Gray's Wild Game & Fish Cookbook: A Menu Cookbook

Gray's Fish Cookbook: A Menu Cookbook

The New Gray's Wild Game Cookbook: A Menu Cookbook

The New Gray's Wild Game Cookbook: A Menu Cookbook

The New Gray's Fish Cookbook

The New Gray's Fish Cookbook

A Pure Flame

When Fishermen Cook Fish: Recipes from America's Best and Best-Known Anglers