Matzah and Flour: Recipes from the History of the Sephardic Jews by Piñer, Hélène Jawhara

Matzah and Flour: Recipes from the History of the Sephardic Jews

From H?l?ne Jawhara Pi?er, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection...
€56,60 EUR
€56,60 EUR
SKU: 9798887195445
Product Type: Books
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Author: Hélène Jawhara Piñer
Format: Hardcover
Language: English
Subtotal: €56,60
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Matzah and Flour: Recipes from the History of the Sephardic Jews by Piñer, Hélène Jawhara

Matzah and Flour: Recipes from the History of the Sephardic Jews

€56,60

Matzah and Flour: Recipes from the History of the Sephardic Jews

€56,60
Author: Hélène Jawhara Piñer
Format: Hardcover
Language: English

From H?l?ne Jawhara Pi?er, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.

Matzah and Flour: Recipes from the History of the Sephardic Jews offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook's thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.



Author: Hélène Jawhara Piñer
Publisher: Cherry Orchard Books
Published: 09/17/2024
Pages: 400
Binding Type: Hardcover
ISBN: 9798887195445

About the Author

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.


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