Hélène Jawhara Piñer
Winner of Gourmand World Cookbook Awards
Best Jewish Cuisine book, 2021
PhD and Sephardic Cook
Hélène Jawhara Piñer’s Latest Releases
Eating is a way to commemorate the past.
I believe you must bring your whole self to the table if you want to thrive in today’s crazy world; your personality, your sense of humor, and most importantly, your heart.
All of these elements brought me to write
Sephardi: Cooking the History
Ever since I complete my PhD in History, this historical cookbook which focused on the culinary heritage of the Sephardim has been thriving and has quickly gained a loyal following.
Jews, Food, and Spain is a scholarly exploration of Sephardi cuisine that touches on the origins of recipes and their cultural importance, as well as on their apparent disappearance as a result of religious persecution, revealing links to antisemitism throughout history.
Sefardí. Cocinar la historia refleja, a través del arte culinario, las huellas de la herencia de un pueblo perseguido por la Inquisición a lo largo de los siglos. En su primer libro Hélène Jawhara Piñer visibiliza y arroja luz sobre las costumbres gastronómicas y la influencia judía en la cocina española y, especialmente, en el recetario andaluz. Sefardí. Cocinar la historia da un salto al pasado y acompaña al lector, a través de ingredientes y elaboraciones, en un viaje al origen de la diáspora en la península Ibérica.
"Sephardi is truly the only cookbook of its kind. Hélène is cooking enticing and delicious cuisine of Sephardic Jewry while telling the story of migration and rich history that is part of my family's ancestry. Mazel Bueno to Sephardi!"
Chef and Owner, Zahav;
James Beard Award Winner Time
"Hélène Jawhara Piner's research has uncovered details that have been mostly forgotten, and I am certain that this book will have readers running to the stove to taste this largely unknown, opulent cuisine."
Professor of History,
University of the Pacific
"The gorgeously illustrated book, accompanied by uncomplicated instructions, offers dishes with spices and herbs, some similar to those in Middle Eastern cooking. Several of the author's personal recipes are drawn from historical sources adapted from her academic research."
San Francisco Book Review