Sephardic cuisine is truly a mosaic of a variety of Mediterranean influences. Typical ingredients include cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina and bulgur. Noted cookbook author Sheilah Kaufman guides home cooks through the specialties of the Israeli kitchen in this unique collection of recipes. Includes 120 easy-to-follow recipes, as well as a brief history of the Jews and their wanderings, and guides to kosher dining, Jewish holidays, and food terms. Sheilah Kaufman , a frequent guest on major television and radio programs, is a cooking instructor, food writer, and author of 24 cookbooks, including A Taste of Turkish Cuisine, Fearless, Fussless Cooking, and Simply Irresistible Kosher Cooking. She writes a food column for Washington Jewish Week and is a contributing writer to The Potomac Almanac and to Jewish Week. She and her husband reside in the Washington, D.C. area.