"What a brilliant concept for a Jewish cookbook! Leave it to Helène to find a way to offer her groundbreaking scholarly work through such a delicious, accessible lens. Through her concise writing and beautifully photographed recipes, she shows us just how essential flour in all its forms has been to Sephardic cooking, and how it reflects the community's rich history from ancient to modern timeline."

-- Adeena Sussman, author of Shabbat: Recipes and Rituals From My Kitchen To Yours and Sababa: Fresh, Sunny Flavors from My Israeli Kitchen

"Hélène's ability to teach me about the history of Jewish food-ways always has me at the edge of my seat, the fact that I want to make every recipe in this book is just a bonus!"

-- Jake Cohen, New York Times bestselling author of Jew-ish and I Could Nosh

"In this deeply researched book, Hélène has done an amazing job weaving together history, culture, religion, and food to tell the story of how flour is at the root of so much spirituality and is the heart of Sephardic Jewish cooking."

-- Chef José Andrés

"Piñer's Matzah and Flour is a brilliant culinary journey. Piñer takes the reader on her quest for Sephardic bread recipes. Leaving no stone unturned, she time travels throughout history using ancient primary sources as a guide. The result is a fascinating foray, rich with stunning photographs and irresistible recipes that beautifully showcase the breadth of the Sephardic diaspora."

-- Sari Kamin, Public Programming at the James Beard Foundation

"Only an erudite food historian could give us this unique treasure of recipes from ancient Judea, medieval Europe, and the worldwide Sephardic diaspora. Matzah and Flour makes Sephardic history edible. This is a cookbook like no other. A revelation!"

-- Barbara Kirshenblatt-Gimblett, Ronald S. Lauder Chief Curator, Core Exhibition, POLIN Museum of the History of Polish Jews

"Hélène Jawhara Piñer masterfully demonstrates how a quotidian ingredient like flour can reveal multifaceted aspects of Jewish life and culinary practices throughout the ages. Add to that historic recipes that are as intriguing as they are mouthwatering."

-- Gabriella Gershenson, co-author of Love Japan: Recipes from Our Japanese American Kitchen

"Matzah and Flour is more than just a cookbook; it's a culinary journey that blends the vibrant flavors of Sephardic heritage with Mexican cuisine. It is a celebration of diversity and tradition, with each carefully curated recipe telling a story of cultural fusion and Jewish culinary heritage. As someone who loves both Mexican cuisine and the rich tapestry of Jewish food, I was thrilled to explore this delightful cookbook."

-- Pati Jinich, James Beard Award Winning Chef & TV Host; author of Treasures of the Mexican Table

"Matzah and Flour is a marvelous book--at once scholarly, practical, and fun. Hélène Jawhara Piñer traces the Sephardic diaspora through the Old World and into the New, from Spain and Morocco to Mexico, Brazil, and beyond. Drawing on sources that range from the Bible and Maimonides to the records of Inquisition tribunals, she tells stories through matza and muffins, noodles and couscous, tortillas and empanadas. Her easy-to-follow recipes feature flours made from wheat, barley, chickpeas, chestnuts, rice, and more. She takes readers on a journey to see the existential, emotive, and practical importance of food for Jewish peoples and their neighbors across the ages."

-- Heather J. Sharkey, University of Pennsylvania