A treasure trove of recipes, anecdotes, and food facts based on Moroccan-Jewish cooking which was described by the New York Times food critic in 1970 as home cooking that a Sultan would envy For more than 50 years Sarah Elmaleh, the Moroccan-Jewish mother of a large immigrant family in Brooklyn, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced hundreds of recipes, most of which she kept in her

A treasure trove of recipes, anecdotes, and food facts based on Moroccan-Jewish cooking which was described by the New York Times food critic in 1970 as home cooking that a Sultan would envy For more than 50 years Sarah Elmaleh, the Moroccan-Jewish mother of a large immigrant family in Brooklyn, cooked sumptuous meals for family and friends. Her unique blend of Jewish and Moroccan cooking produced hundreds of recipes, most of which she kept in her head, until her granddaughter, Lisa Elmaleh Craig, sat her down and made her divulge her culinary secrets. This charming book combines recipes, reminiscences, and research with the author’s own line drawings and color plates, to provide a verbal feast for the food-oriented reader as well as recipes ranging from a simple breakfast to a family feast. Includes dual measurements.