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9781499572261

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A journalist, Sarina Roffe has published hundreds of articles in journals, newspapers and magazines as well as many recipes. She specializes in Sephardic history, culture and genealogy. Sarina's interest in Sephardic cooking began as a child, when she watched and assisted her mother, Renee Salem, grandmother, Esther Salem, and aunts in the kitchen. These experiences included cooking for large numbers of people, entertaining, preparing and organizing menus. Sarina's recipes have been included in the New York Times, the New York Times Jewish Cookbook, Joan Nathan's Jewish Cooking in America (Beardsley Award). She also wrote Food and Drink, Modern Period: Syria. Encyclopedia of Jews in the Islamic World (Brill, Leiden, 2014), publishes an online blog and launched Sarina's Sephardic Cuisine, an iPhone cooking app. Sarina holds a BA in Journalism from the University of Maryland in College Park and an MA in Jewish Studies from Touro College. Born to Syrian Jewish parents and raised in the heart of Brooklyn's Syrian Jewish community, Sarina is married to David Roffe and has three children and three grandchildren.

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