Sephardi: Cooking the History: Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today (Hélène Jawhara Piñer) Calabrian he has a translator and

he has a translator and editor with a sensitivity and wit to match his own

" combines myth

• Recipes span all occasions—including drinks

vegetables and fruits grown on Guam

and discovering a dynamic

Sephardi: Cooking the History: Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today (Hélène Jawhara Piñer) Calabrian he has a translator andIn this extraordinary cookbook, chef and scholar Hlne Jawhara Pier 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