Overview

From Hlne Jawhara Pier, 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.

Full Product Details

Author:   Hlne Jawhara Pier
Publisher:   Academic Studies Press
Imprint:   Cherry Orchard Books
ISBN:  

9798887195445

Pages:   290
Publication Date:   31 October 2024
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release.

Table of Contents

Foreword Introduction Map THE OLD AND HOLY BREADS Ancient Judean Bread 1. Ancient Judean Bread The Mishneh Torah Breads of the Rambam 2. Rambam’s “Poor Man’s Bread” (Lechem Oni) for the First Day of Passover 3. Rambam’s Sweet Passover Matzah for the Other Holy Days of Passover 4. Rambam’s Savory Passover Matzah for the Other Holy Days of Passover The Shulchan Arukh 5. The “Shulchan Arukh” Orach Chayim 455:6 Matzah 6. The “Shulchan Arukh” Orach Chayim 453:2 Matzah  7. Matzah Ashirah: Rich Man’s Egg Matzah from “Shulchan Arukh” Orach Chayim 444:1  MATZAH & FLOUR FOOD & HOLIDAYS ROSH HASHANA Spain  8. Suares Fried Unleavened Tortillas for Rosh Hashana (Matute, Spain) YOM KIPPUR Spain  9. María García’s Matzah and Chicken Soup to Prepare for the Yom Kippur Fast 10. Isabel Rodríguez’s Hojuelas to Break the Fast (Toledo, 1677) 11. Toledan Biscuits and Hot Chocolate from Isabel Rodríguez to Break the Fast (1677) 12. Creamy Hot Chocolate Mexico  13. Gaspar Váez’s Fish Empanadas for after Yom Kippur 14. Manuel de Lucena and Álvaro de Carrión Yom Kippur Tortillas  SUKKOT Mexico  15. Quince Cake with Honey 16. Caramelized Quince Sauce 17. Turcos 18. Fig and Almond Tortas 19. Beef Empanadas  20. Manjar Blanco (White Pudding) 21. Roasted Chicken with Preserved Lemon and Dates HANUKKAH Spain  22. Suares Fried Pastelicos 23. Bimuelos: Fried Sephardic Anise Donut Balls Mexico  24. Turcos: The Crypto-Jewish Sweet and Sour Pastry Morocco  25. Isfenğ: The Andalusian Donut PASSOVER Brazil  26. Pascoa do Pão Asmo: Passover of the Unleavened Bread (Bahia, 1591-1592) Portugal 27. Bolos Asmos for Jejum das filhós: The Fast of the Flat Cakes 28. Isabel Gomes’ Five Flatbreads of Salvation 29. Felipa Cardosa’s Chestnut Matzah for Passover  30. Cecilia Cardosa’s Matzah and Sweet Lamb for Passover Spain  31. Rollicos de Angelina 32. Madam Bernal’s Egg Tortas for the Easter of the Flowers  33. Cristóbal and Angelina de León’s Round Tortillas  34. Pesach Wine Flat Cakes from Juana de la Fuente and Beatriz Días Laínez 35. Catalan Matzah “Brie,” From Mossen Dalmau of Tolosa 36. Hormiguillos: Milk, Honey and Almond Matzah Soup 37. Gerona Rabbi’s Lamb and Pa Alis  38. Joan Çarriera Salmon, Artichokes and and Pa Alis Stew (Gerona) 39. Isabel Núñez’s “Dirty” Bread with Passover Salad (Salamanca, 1620) 40. Gabriel and Graçiana’s Matzah and Lamb Pies for Passover 41. Andalusian Soup from María Días’s Passover Seder 42. Ana Cortes’ Cocas and Roasted Lamb from the Jewish Ghetto of Majorca 43. Unleavened Flat Snow Cakes of María Gonzáles  Mexico  44. Blanca Enríquez’s Mexican Small Cakes 45. Salomón de Machorro’s Fish Tacos 46. Passover Indian Wheat and Herbs Crackers  47. Chestnut and Date Haroset Balls from Ferrara 48. The Castellanos’ Lamb and Lettuce Stew with Unsalted Bread 49. Shmira Matzah: Freekeh Bread Morocco  50. Murakkaba: Moroccan Mufleta for Mimouna 51. Seffa: Sweet Fideos for Mimouna 52. Sweet Couscous SHAVUOT Italy  53. Monte Sinai: The Jewish Marzipan Pastry Spain 54. Bread of the Seven Heavens Morocco  55. Barkoukch: Sweet and Creamy Couscous Porridge  SHABBAT Brazil  56. Meat Pie of the Fernandes Conversos from Bahia for Shabbat Mexico  57. Mexican Shabbat Fried Fish  58. Salted Flatbreads 59. Carne Asada: Grilled Marinated Beef 60. Ground Nut Halvah Spain 61. Beef Empanada 62. María Garcia’s Young Pigeon Pie for Shabbat 63. Bernal and Maria Alvares’ Breadcrumb and Swiss Chard Frittata 64. Cilantro and Garlic on Unleavened Bread with Cheese 65. Diego García Costello’s Fish Empanadas for Shabbat 66. Goat Meat Stew and Unsalted Barley Cakes for Sabbath in the Canary Islands  67. 13th Century Andalusian Challah 68. Garlic and Parsley Challah Croutons 69. The Geniza Hummus + my hummus recipe Arabia 70. Harīsa: Wheat Grain and Chicken Stew MARZIPAN Spain 71. Ruperto de Nola’s Marzipan, 1529 72. Unbaked Marzipan with Egg Whites 73. Original Marzipan EVERY OCCASION Italy  74. Pignolata al Miele: Fried and Honeyed Italian Pastries  75. Frittole: Sweet Orange and Raisin Italian Donuts 76. Rafioli Fatte all’Hebrea: The Venice Inquisition Sweet 77. Pignorati: De’ Medici Italian Cookies with Pine Nuts and Almond Paste Thessalonica 78. Formigo: White Garlic and Almond Soup with Picos Camperos Breadsticks Spain  79. Hormigo: Breadcrumb Chicken  80. Ysabel Veles’s Stewed Chards with Cheese and Breadcrumbs MAIMONIDES Morocco  81. Ḥarīra: Flour Soup 82. Modern Ḥarīra: Tomato and Flour Soup THE PORTRAIT OF LOZANA: THE LUSTY ANDALUSIAN WOMAN Andalusia  83. Fideos: Tuna with Vermicelli Noodles  84. Aldonza’s Empanadillas 85. Couscous With Chickpeas  86. Small Green Meatballs with Cilantro 87. Hojuelas: Rolled and Fried Pastry for Esther 88. Pestiños: Deep-Fried Pastry from Andalusia 89. Hemp Nougatine (Brittle) 90. Sesame Seed Nougatine (Brittle)  91. Nuégados: Orange and Honey Fried Pastry 92. Cordovan Sopaipas: Small Fried Cakes 93. Hojaldres: The Siam Squash Puff Pastry  94. Hormigos: Hand Made Semolina Couscous 95. Talvinas: Barley Porridge with Silan  96. Zahínas: Sorghum and Orange Porridge 97. Nabos sin Tocino y con Comino: Turnips with Cumin Seeds and Bread Crust 98. Olla Reposada: Adafina, The Iconic Sephardic Dish 99. Col Murciana con Alcaravea: Murcian Cabbage with Caraway 100. Boronía: Eggplant and Meatball Stew 101. Cazuela de Berenjenas Mojí: Stuffed Eggplant Casserole 102. Rosquillas de Alfaxor: Honey Stuffed Rings 103. Alfajor: Honey and Nut Sandwich CREATIONS 104. Shortbread with Dates 105. Eid al Banat: Fried and Honeyed Crowns for Girls’ Day 106. Mantecados: Velvety Cinnamon Spanish Cookies 107. Date and Pomegranate Cake for Rosh HaShana 108. Passover Chocolate and Nut Bars 109. Sephardic Matzah Toffee  110. Mollete: Floured Rolls from Antequerra  111. Middle Eastern Cookies with Tehina, Chocolate, Sesame, and Labneh   112. Mexican Sopaipillas with Sweet Chipotle Sauce 113. Sweet and Buttery Braided Challah 114. Za’atar and Nigella Chickpea Crackers with Labneh  115. Potato Matzah  116. Purple Corn Tortilla and Fried Eggplant with Tehina, Lime and Cilantro sauce 117. Cheese Tapioca Matzah  118. Ma’assal: Moroccan Lamb Stew  119. Batbot: Flat and Chewy Moroccan bread 120. Passover Muruzia jam 121. Apple Bunuelos with Tea and Honey  122. Ocho Candelikas: Hanukkiah Challah Candles 123. Burnt Basque Cheesecake  124. Andalusian Angel Hair Challah 125. Salmorejo and Matzah: Cold Tomato Soup from Andalusia Index Bibliography Acknowledgments

Reviews

“There is no better conduit of ancient Sephardic tradition than my friend, Hélène Jawhara Piñer. She has dedicated her life to this work to bring us the history and recipes of medieval Spanish Jewry with this fascinating cookbook. A must read—Matzah and Flour is historically eye-opening and of course, delicious.” — Mike Solomonov, Co-owner & Chef of Zahav  “What a brilliant concept for a Jewish cookbook! Leave it to Helène to find a way to offer her groundbreaking scholarly work through such a delicious, accessible lens. Through her concise writing and beautifully photographed recipes, she shows us just how essential flour in all its forms has been to Sephardic cooking, and how it reflects the community’s rich history from ancient to modern timeline.” — Adeena Sussman, author of Shabbat: Recipes and Rituals From My Kitchen To Yours and Sababa: Fresh, Sunny Flavors from My Israeli Kitchen “Hélène’s ability to teach me about the history of Jewish food-ways always has me at the edge of my seat, the fact that I want to make every recipe in this book is just a bonus!” — Jake Cohen, New York Times bestselling author of Jew-ish and I Could Nosh “In this deeply researched book, Hélène has done an amazing job weaving together history, culture, religion, and food to tell the story of how flour is at the root of so much spirituality and is the heart of Sephardic Jewish cooking.”  — Chef José Andrés “Piñer’s Matzah and Flour is a brilliant culinary journey. Piñer takes the reader on her quest for Sephardic bread recipes. Leaving no stone unturned, she time travels throughout history using ancient primary sources as a guide. The result is a fascinating foray, rich with stunning photographs and irresistible recipes that beautifully showcase the breadth of the Sephardic diaspora.” — Sari Kamin, Public Programming at the James Beard Foundation “Only an erudite food historian could give us this unique treasure of recipes from ancient Judea, medieval Europe, and the worldwide Sephardic diaspora. Matzah and Flour makes Sephardic history edible. This is a cookbook like no other. A revelation!” — Barbara Kirshenblatt-Gimblett, Ronald S. Lauder Chief Curator, Core Exhibition, POLIN Museum of the History of Polish Jews “Hélène Jawhara Piñer masterfully demonstrates how a quotidian ingredient like flour can reveal multifaceted aspects of Jewish life and culinary practices throughout the ages. Add to that historic recipes that are as intriguing as they are mouthwatering.” — Gabriella Gershenson, co-author of Love Japan: Recipes from Our Japanese American Kitchen “Matzah and Flour is more than just a cookbook; it's a culinary journey that blends the vibrant flavors of Sephardic heritage with Mexican cuisine. It is a celebration of diversity and tradition, with each carefully curated recipe telling a story of cultural fusion and Jewish culinary heritage. As someone who loves both Mexican cuisine and the rich tapestry of Jewish food, I was thrilled to explore this delightful cookbook.” — Pati Jinich, James Beard Award Winning Chef & TV Host; author of Treasures of the Mexican Table “Matzah and Flour is a marvelous book—at once scholarly, practical, and fun. Hélène Jawhara Piñer traces the Sephardic diaspora through the Old World and into the New, from Spain and Morocco to Mexico, Brazil, and beyond. Drawing on sources that range from the Bible and Maimonides to the records of Inquisition tribunals, she tells stories through matza and muffins, noodles and couscous, tortillas and empanadas.  Her easy-to-follow recipes feature flours made from wheat, barley, chickpeas, chestnuts, rice, and more. She takes readers on a journey to see the existential, emotive, and practical importance of food for Jewish peoples and their neighbors across the ages.” — Heather J. Sharkey, University of Pennsylvania “Matzah and Flour is an exceptional work that intertwines tradition and modernity with unique mastery. Helene Jawara Piñer takes us on a culinary journey that not only explores the cultural roots of cuisine but also reinterprets ancestral ingredients with surprising creativity and sensitivity. As a chef, I am deeply inspired to see how this book reimagines classic recipes for a new generation, while preserving the soul of each dish.” — Chef Daniel Ovadía, owner of Merkava restaurant

“Matzah and Flour is an exceptional work that intertwines tradition and modernity with unique mastery. Helene Jawara Piñer takes us on a culinary journey that not only explores the cultural roots of cuisine but also reinterprets ancestral ingredients with surprising creativity and sensitivity. As a chef, I am deeply inspired to see how this book reimagines classic recipes for a new generation, while preserving the soul of each dish.” — Chef Daniel Ovadía, owner of Merkava restaurant and others “There is no better conduit of ancient Sephardic tradition than my friend, Hélène Jawhara Piñer. She has dedicated her life to this work to bring us the history and recipes of medieval Spanish Jewry with this fascinating cookbook. A must read—Matzah and Flour is historically eye-opening and of course, delicious.” — Mike Solomonov, Co-owner & Chef of Zahav  “What a brilliant concept for a Jewish cookbook! Leave it to Helène to find a way to offer her groundbreaking scholarly work through such a delicious, accessible lens. Through her concise writing and beautifully photographed recipes, she shows us just how essential flour in all its forms has been to Sephardic cooking, and how it reflects the community’s rich history from ancient to modern timeline.” — Adeena Sussman, author of Shabbat: Recipes and Rituals From My Kitchen To Yours and Sababa: Fresh, Sunny Flavors from My Israeli Kitchen “Hélène’s ability to teach me about the history of Jewish food-ways always has me at the edge of my seat, the fact that I want to make every recipe in this book is just a bonus!” — Jake Cohen, New York Times bestselling author of Jew-ish and I Could Nosh “In this deeply researched book, Hélène has done an amazing job weaving together history, culture, religion, and food to tell the story of how flour is at the root of so much spirituality and is the heart of Sephardic Jewish cooking.”  — Chef José Andrés “Piñer’s Matzah and Flour is a brilliant culinary journey. Piñer takes the reader on her quest for Sephardic bread recipes. Leaving no stone unturned, she time travels throughout history using ancient primary sources as a guide. The result is a fascinating foray, rich with stunning photographs and irresistible recipes that beautifully showcase the breadth of the Sephardic diaspora.” — Sari Kamin, Public Programming at the James Beard Foundation “Only an erudite food historian could give us this unique treasure of recipes from ancient Judea, medieval Europe, and the worldwide Sephardic diaspora. Matzah and Flour makes Sephardic history edible. This is a cookbook like no other. A revelation!” — Barbara Kirshenblatt-Gimblett, Ronald S. Lauder Chief Curator, Core Exhibition, POLIN Museum of the History of Polish Jews “Hélène Jawhara Piñer masterfully demonstrates how a quotidian ingredient like flour can reveal multifaceted aspects of Jewish life and culinary practices throughout the ages. Add to that historic recipes that are as intriguing as they are mouthwatering.” — Gabriella Gershenson, co-author of Love Japan: Recipes from Our Japanese American Kitchen “Matzah and Flour is more than just a cookbook; it's a culinary journey that blends the vibrant flavors of Sephardic heritage with Mexican cuisine. It is a celebration of diversity and tradition, with each carefully curated recipe telling a story of cultural fusion and Jewish culinary heritage. As someone who loves both Mexican cuisine and the rich tapestry of Jewish food, I was thrilled to explore this delightful cookbook.” — Pati Jinich, James Beard Award Winning Chef & TV Host; author of Treasures of the Mexican Table “Matzah and Flour is a marvelous book—at once scholarly, practical, and fun. Hélène Jawhara Piñer traces the Sephardic diaspora through the Old World and into the New, from Spain and Morocco to Mexico, Brazil, and beyond. Drawing on sources that range from the Bible and Maimonides to the records of Inquisition tribunals, she tells stories through matza and muffins, noodles and couscous, tortillas and empanadas.  Her easy-to-follow recipes feature flours made from wheat, barley, chickpeas, chestnuts, rice, and more. She takes readers on a journey to see the existential, emotive, and practical importance of food for Jewish peoples and their neighbors across the ages.” — Heather J. Sharkey, University of Pennsylvania “Matzah and Flour is an exceptional work that intertwines tradition and modernity with unique mastery. Helene Jawara Piñer takes us on a culinary journey that not only explores the cultural roots of cuisine but also reinterprets ancestral ingredients with surprising creativity and sensitivity. As a chef, I am deeply inspired to see how this book reimagines classic recipes for a new generation, while preserving the soul of each dish.” — Chef Daniel Ovadía, owner of Merkava restaurant

Author Information

Hlne Jawhara Pier received her PhD in Medieval History and the History of Food from the University of Tours and the University of Bordeaux. Author of Sephardi: Cooking the History (2021) and Jews, Food, and Spain (2022)-a National Jewish Book Award finalist-she has lectured at Yale University, the University of Pennsylvania, Bar Ilan University, and other prestigious institutions. Recently, Pier was awarded a Visiting Research Fellowship from the Schoenberg Institute for Manuscript Studies at the University of Pennsylvania Libraries, where she'll conduct her research in 2024.

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