By Kitty Morse and Danielle Mamane

During the Spanish Inquisition, Jews were forced to convert, flee their homes in Spain, or face death. Many chose to maintain their faith, departing for northern Africa, specifically Morocco. These refugees and their descendents created a unique cuisine born of the marriage of Spanish, Moorish and traditional Jewish culinary influences. This stunning cookbook celebrates this cuisine, presenting the elegant and captivating flavors passed down through generations of Jews in Morocco.

Mouthwatering recipes include fresh fava bean soup with cilantro for Passover, chicken couscous with oranges to break the Yom Kippur fast, and honey doughnuts for Hanukkah. The menus are interspersed with letters between mothers and daughters discussing their favorite traditions.

Publishers Weekly says this book is as "enjoyable to read as it is to cook from."

Hardcover.
Ten Speed Press.