Sephardic Kosher Cookbooks
- Joyce Goldstein,
Sephardic Flavors: Jewish Cooking of the Mediterranean,
Chronicle Books, September 2000. Hardcover. 208 pages.
- Sheilah Kaufman,
Sephardic Israeli Cuisine: A Mediterranean Mosaic,
Hippocrene Books, May 2002. Hardcover. 261 pages.
- Joyce Esersky Goldstein,
Saffron Shores: Jewish Cooking of the Southern Mediterranean,
Chronicle Books, August 2002. Hardcover. 192 pages.
- Rabbi Robert J. Sternberg,
The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews,
Harper Collins, October 1996. Hardcover. 384 pages. 177 recipes.
- Levana Kirschenbaum,
Levana's Table: Kosher Cooking for Everyone,
Stewart, Tabori and Chang, October 2002. Hardcover. 208 pages.
Also available from Judaica Press.
- Kitty Morse and Danielle Mamane,
The Scent of Orange Blossoms: Sephardic Cuisine from Morocco,
Ten Speed Press, November 2001. Hardcover. 188 pages.
- Chantal Clabrough,
A Pied Noir Cookbook: French Sephardic Cuisine From Algeria,
Hippocrene Books, June 2005. Hardcover. 128 pages.
- Copeland Marks,
Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens From Morocco to India,
Plume, September 1994. Paperback. 560 pages. 600 recipes.
- Pamela Grau Twena,
The Sephardic Table: the Vibrant Cooking of the Mediterranean Jews,
Houghton Mifflin, August 1998. Paperback. 288 pages.