Sephardic Flavors: Jewish Cooking of the Mediterranean

This 2000 Chronicle Books collection documents Sephardic Jewish cuisine from Mediterranean regions through recipes by Joyce Goldstein and Beatriz Da Costa. Four recipes from the cookbook are indexed on Cookbooker, including Mantikos with spinach, Sweet and sour artichokes, and Keftes de Prasa (Leek fritters), which have generated member reviews. The indexed recipes average 3.5 out of 5 stars based on 4 community reviews.