Food in Arab Culture
Cultural researcher Nina Jamil dedicates this book to the formation of Arab culture, from the Middle Ages to the present day
Book Archives
Sefarad Yemekleri
During the Spanish Inquisition, Jews from Spain flocked to the Ottoman Empire. This book aims to preserve recipes from this community.
Domestic Life in Palestine
Mary Eliza Rogers visited Palestine in the 19th century. Here, she describes the residents who made up the cultural mosaic of the time.
Simple Pleasures (Hanaot Pshutot)
Published in 2000, the book “Simple Pleasures” was innovative in the Israeli culinary space, thanks to its sophisticated recipes.
La Cuisine Juive Marocaine by Levy-Mellul
“This book is dedicated to those who drifted away from their roots as a result of their wanderings… and to those who like to eat.”
Cuisine Judéo-Espagnole: Recettes et Traditions
This book is an effort to preserve the rich and ancient Sephardic cuisine through essays, recipes, and illustrations.
Recettes Classiques de Cuisine Tunisienne
This French-written book first appeared in the 1970s with immediate success. It holds an extensive collection of 250 recipes, including mezze and appetizers such as cooked salads, main courses and traditional sweets
La Cuisine Juive Marocaine by Viviane and Nina Moryoussef
A French-written book dedicated to the Jewish Moroccan kitchen, with more than 300 written recipes including cooked salads and couscous.
Cookbook of the Jews of Greece
Nicholas Stavroulakis has worked to preserve recipes from what remains of Greece’s 2,000-year-old community after the Holocaust
Indian-Jewish Cooking
In this book, Mavis Hyman documents the dishes of the Indian-Baghdadi community as well as other Indian Jewish groups.