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. “While the unleavened bread of Passover is the root of the story, Piñer offers recipes that use this simple but complicated cake to make meals that work well at any time of year. In the process, she also explores and engages readers in the deeper meanings of what is traditionally called the “bread of affliction” and how food can be a symbol of freedom and a sustainer of not only the individual but society as well.  Whether you trace your roots back to Spain or the Mayflower, the story of Passover is a universal tale of overcoming oppression and celebrating through food. If you need a guide, I can think of few better than Hélène Piñer and this amazing new book!” —Matt Robinson, Jewish Unpacked “ Matzah and Flour is a cookbook of its time, with abundant and gorgeous photography, and readers are bound to learn something with each recipe headnote.” —Alix Wall, The Jewish News of Northern California “ 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 and others “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 “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 “Hélène Jawhara Piñer masterfully demonstrates how a quotidian ingredient like flour can reveal multifaceted aspects of Jewish life and culinary practices throughout the ages. Add to that historic recipes that are as intriguing as they are mouthwatering.” — Gabriella G