By Helene Jawhara Piner.
This book shares the recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today.
Like many cookbooks, the one that you have in your hands is a miscellany. Unlike most of them, you will find that this one comes with a heart, a spine, a soul. Its spine is the resilience of a thousand years of Sephardi cooks, living in minority enclaves surrounded by powerful, attractive, and frequently unfriendly majority cultures; cooks who retained the essesnce of their Jewish culinary heritage and transmitted it from mother to daughter, and sometimes even from parents of both genders to their diverse children.
"Sephardi is truly the only cookbook of its kind. Helene is cooking enticing and delicious cuisine of Sephardic Jewry while telling the story of migration and rich history that is part of my family's ancestry. Mazel Bueno to Sephardi!"
- Michael Solomonov, Chef and Owner, Zahav; Jmes Beard Award Winner.
"This is a critical new work of Jewish culinary history. In addition to providing thorough historical context to foods commonly associated with the Sephardic diaspora, the book includes many unique and rare recipes that bring Sephardic Jewish history to life in the kitchen."
- Jeffrey Yoskowitz, author of The Gefilte Manifesto
Publisher: Cherry Orchard Books
Year of Publication: 2021
Hardback: 164 pages
Dimensions: 20.9cm (w) x 28.4cm (l) x 1.5cm (d)