|Maybe I'll make this crusty Persian rice, one of the world's great dishes|
- Claudia Roden's amazingly readable, comprehensive and scholarly The Book of Jewish Food - this is one of the best cookbooks of all time - and The New Book of Middle Eastern Food
- Jennifer Abadi's A Fistful of Lentils, which is focused on Syrian Jewish food, and her terrific blog toogoodtopassover.com
- Poopa Dweck's Aromas of Aleppo
- Joan Nathan's Jewish Cooking in America and My Search for Jewish Cooking in France
- Yotam Ottolenghi's Ottolenghi: The Cookbook, Plenty and Jerusalem
- Louise Shafia's The New Persian Kitchen
- Nur Ilkin and Sheila Kaufman's The Turkish Cookbook
- Ôscan Ozan's Sultan's Kitchen: A Turkish Cookbook
- Paula Wolfert's The Food of Morocco
- Mourad Lahlou's New Moroccan
The downside to all this, even if I cook a great Sephardic meal, is that we will not get to enjoy some old favorites, notably my sister-in-law's spectacular matzoh ball soup (great soup and balls) nor my mother's very American style but delicious haroset.
I will report back as the planning and meal unfold.