This list of books are ONLY the books that have been ranked on the lists that are aggregated on this site. This is not a comprehensive list of all books by this author.

1. 1. Arabesque

   A Taste of Morocco, Turkey, and Lebanon

   

   This culinary journey delves into the rich and diverse flavors of the Middle East, exploring the traditional dishes and vibrant ingredients that define the region's cuisine. The narrative is interwoven with personal anecdotes and cultural insights, offering readers a deeper understanding of the historical and social contexts that shape these beloved recipes. From aromatic spices to sumptuous desserts, the book celebrates the art of cooking and the joy of sharing meals, inviting readers to savor the tastes and stories of a captivating culinary heritage.

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2. 2. The Food Of Spain

   

   A richly detailed exploration of Spain’s regional cuisine that blends hundreds of authentic recipes with cultural and historical context, tracing influences from Moorish, Jewish, Mediterranean and New World traditions. It surveys tapas, rice and seafood dishes, stews, cured meats, vegetables and desserts, and emphasizes key ingredients like olive oil, saffron and wine while offering practical techniques and menus to recreate Spain’s flavors at home.

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3. 3. The Book Of Jewish Food

   An Odyssey from Samarkand to New York

   

   A rich culinary odyssey that traces Jewish food traditions across centuries and continents, blending hundreds of recipes with historical, cultural and personal anecdotes. It explores regional variations—from Europe and North Africa to the Middle East and the Americas—linking dishes to holidays, rituals, migration and changing ingredients while preserving lesser-known recipes and techniques. Combining research, oral history and evocative storytelling, the book shows how food shapes Jewish identity and communal memory.

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