Sephardic Cooking

Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

In this extraordinary cookbook, chef and scholar Hélène Jawhara-Piñer combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piñer provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piñer reminds us that eating is a way to commemorate the past.

WINNER OF THE JAMES BEARD FOUNDATION COOKBOOK OF THE YEAR AWARD • A monumental cookbook that gives us the story of the Jewish people told through the story of Jewish cooking—from the bestselling author of A Book of Middle Eastern Food and Claudia Roden's Mediterranean The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered by Roden through nearly 15 years of traveling around the world. Includes 50 photos & illustrations.

Introduces a collection of recipes that combine the cooking traditions of Judaism with the traditions from Spain, Portugal, Italy, Greece, and Turkey.

This book is a collection of family favorite recipes from many cultures, Old and New World. It is intended to create a legacy and to share traditions. Cooking is nurturing, joyful, and even spiritual. Many recipes represent a heritage of Sephardic cooking. Sephardic refers to Jews who were expelled from Spain in 1492, most ending up in the Ottoman Empire. The cooking is mostly Mediterranean-style food, with many Ladino-Spanish names. The recipes can be intricate and time-consuming, but this book aims to keep the age-old tradition alive and available to future generations with how-to photos, tips, and tools for ease of preparation. Some recipes are favorites for Jewish holidays with a section just for Passover. Other recipes are thoroughly American, including Thanksgiving fare. Also included are favorites of my clients who order food like their mother used to make, from my hobby business: www.sephardicdelicacies.com.

This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.

Meze & salads -- Soups, stews & braises -- Fish -- Gratins, fritters & egg dishes -- Stuffed vegetables -- Meat & poultry -- Rice pilafs & noodles -- Savoury pastries & breads -- Sweet treats & beverages.