With an introduction from Hugh Fearnley-WhittingstallThe golden crust of a warming pie The flaky first bite into a Cornish pasty The soft, moreish encasing of a suet pudding Pastry is the key to the comforting, homely dishes that we all know and love.
From Hlne Jawhara Pier, Gourmand World Cookbook Award-winning author ofSephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.
