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.

Other cookbooks by this author

• Jews, Food, and Spain: The Oldest Medieval Spanish Cookbook and the Sephardic Culinary Heritage
• Sefardí. Cocinar la historia: Recetas de los judíos de España y la diáspora, desde el siglo XIII hasta nuestros días (Spanish Edition)
• Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards
• Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today