Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India

by Copeland Marks

Writer and food historian Copeland Marks uses his unique mix of talents to make exotic Sephardic cuisines accessible to the American cook. The hundreds of recipes offer both daily fare and ceremonial dishes for holidays; and all ingredients used are readily available in the U.S.

Genres: Cookbooks, Food, Cooking

Mass Market Paperback

First published March 24, 1992

Reviews

[Sara · Rating 2 out of 5]

First, this book is not just Sephardic recipes as it includes food from communities who never came close to Spain and would be more properly referred to as Mizrachi Jews (Africa & the Middle East) and the Indian Jews. So, marks off Marks for mislabeling this collection.
Second, I learned to make Malawach & Jachnun from a Yemeni woman in Israel and his recipes don’t give correct information at all. As an example.
It seems Marks was more into this for the sake of collecting alone. These recipes have obviously not been tested so why even call it a cookbook? Claudia Roden has done a better job of presenting these types of recipes, and you can actually recreate the dishes from her recipes.
It is interesting to see so much variety gathered together but do not buy this book expecting to be able to reproduce the cuisines of these cultures.

[RPaaswell]

Great in concept, very uneven in recipe writing. Some instructions really vague, (add flour until the dough is ready) and some recipes, are let's say, less than good. However, overall, very worth getting, if only for the story it tells about the communities and the foo. Just be sure to bring your best judgment as you read the recipes. if it seems strange (too much or not enough liquid or similar) go with your instincts.