Matzah and Flour

Autorentext

Hélène Jawhara Piñer received her PhD in Medieval History and the History of Food from the University of Tours and the University of Bordeaux. Author of Sephardi: Cooking the History (2021) and Jews, Food, and Spain (2022)--a National Jewish Book Award finalist--she has lectured at Yale University, the University of Pennsylvania, Bar Ilan University, and other prestigious institutions. Recently, Piñer was awarded a Visiting Research Fellowship from the Schoenberg Institute for Manuscript Studies at the University of Pennsylvania Libraries, where she'll conduct her research in 2024.

Klappentext

Matzah and Flour: Recipes from the History of the Sephardic Jews unveils the rich tradition of Sephardic cuisine, emphasizing the significance of matzah and flour. With over 125 meticulously crafted recipes, it showcases the enduring flavors that define Sephardic culinary heritage.