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.
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