Matzah and Flour: Recipes from the History of the Sephardic Jews
This bookThe book "Matzah and Flour: Recipes from the History of the Sephardic Jews" was written by Hélène Jawhara Piñer and it has 290 pages for you to enjoy.
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Synopsis, Summary or DescriptionNext Section
MATZAH AND FLOUR is a cookbook that explores the history of Sephardic Jewish cuisine through recipes. The book is divided into three parts:
The first part provides an overview of Sephardic Jewish history and culture, as well as the role that food plays in Sephardic Jewish life.
The second part contains recipes for matzah, the unleavened bread that is eaten during Passover.
The third part contains recipes for other Sephardic Jewish dishes, such as challah, borekas, and bourekas.
The recipes in MATZAH AND FLOUR are all based on traditional Sephardic Jewish recipes, but they have been updated for the modern kitchen. The book also includes helpful tips and techniques for making Sephardic Jewish food.
MATZAH AND FLOUR is a valuable resource for anyone who wants to learn more about Sephardic Jewish culture and cuisine. The book is beautifully written and illustrated, and the recipes are easy to follow. MATZAH AND FLOUR is a must-have for anyone who loves to cook and eat Jewish food.
Book specifications (Data Sheet)Next Section
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| Title | Matzah and Flour: Recipes from the History of the Sephardic Jews |
| Author(s) | Hélène Jawhara Piñer |
| ISBN | 9798887195445 |
| Publisher | Cherry Orchard Books |
| Page Count | 290 pages |
| Publication Date | Monday, October 14, 2024 |
| Is it possible to read online? | Check here |
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Note to the Author Hélène Jawhara Piñer
It is important to point out to the author or person responsible for the book (Hélène Jawhara Piñer) that we are against piracy. The purpose of this site is to make users aware of the authors' books, so that they can sell even more.
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