Hélène Jawhara Piñer
Hélène
Jawhara
Piñer
"Matzah and Flour: Recipes from the
History of the Sephardic Jews"
"Sephardi":
Winner of Gourmand World Cookbook Awards
Best Jewish Cuisine book, 2021
"Jews, Food and Spain"
Finalist of the
Jewish Book Awards
in the “Sephardic Culture” category, 2023
PhD in Medieval History
and Sephardic Cook
Hélène Jawhara Piñer’s Latest Releases
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.
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, ohef and owner of Jalea
“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
“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.”
— Pr. 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
hard cover
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.
paperback
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.
"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!"
Michael Solomonov
Chef and Owner, Zahav;
James Beard Award Winner Time
Reviews
"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."
Ken Albala
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."
Jane Manaster
San Francisco Book Review
