From Hélène Jawhara Piñer, 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.