Hélène Jawhara Piñer
Hélène
Jawhara
Piñer
"Sephardi": Winner of Gourmand World Cookbook Awards
Best Jewish Cuisine book, 2021
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"Jews, Food and Spain": Finalist of the
Jewish Book Awards
in the “Sephardic Culture” category, 2023
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PhD in Medieval History and Sephardic Cook
Hélène Jawhara Piñer’s Latest Releases
hard cover
Eating is a way to commemorate the past.
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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.
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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.
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.
"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
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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
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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
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San Francisco Book Review​