Abadi, Jennifer Felicia. A Fistful of Lentils: Syrian-Jewish Recipes from Grandma Fritzie’s Kitchen. Boston: Harvard Common, 2002.
Abdennour, Samia. Egyptian Cooking: A Practical Guide. New York: Hippocrene Books, 1998.
Admony, Einat. Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. New York: Artisan Books, 2013.
Agostini, Maria. Dolci ebraici della tradizione veneziana. Venice: Filippi Editore, 1995.
Algar, Ayla Esen. Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen. New York: HarperCollins, 1991.
Alhadeff, Nora Pinto. Quaderno di cucina: Profumi, sapori e ricordi di una vita di viaggi. Verona: Arnoldo Mondadori, 1993.
Altabé, David Fintz. Spanish and Portuguese Jewry before and after 1492. Brooklyn, NY: Sepher Hermon, 1993.
Anderson, Jean. The Food of Portugal. New York: William Morrow, 1986.
Andrews, Colman. Catalan Cuisine: Europe’s Last Great Culinary Secret. New York: Atheneum, 1988.
Angel, Gilda. Sephardic Holiday Cooking: Recipes and Traditions. Mount Vernon, NY: Decalogue Books, 1986.
Aris, Pepita. A Flavor of Andalusia. Edison, NJ: Chartwell Books, 1996.
Ascoli Vitali-Norsa, Giuliana. La cucina nella tradizione ebraica: Ricette di cucina ebraica, italiana, askenazita e sefardita. Florence: adei wizo-La Giuntina, 1987.
Badi, Méri. 250 recettes de cuisine juive espagnole. Paris: Jacques Grancher, 1984.
Bahloul, Joëlle. The Architecture of Memory: A Jewish-Muslim Household in Colonial Algeria, 1937–1962. Cambridge: Cambridge University Press, 1996.
———. Le culte de la table dressée: Rites et traditions de la table juive algerienne. Paris: A.-M. Métailié, 1983.
Bassani, Giorgio. The Garden of the Finzi-Continis. Translated by William Weaver. New York: Harcourt Brace Jovanovich, 1977.
Batman, Najmieh. Ma cuisine d’Iran. Paris: Jacques Grancher, 1984.
Batmanglij, Najmieh. Food of Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. Washington, DC: Mage, 1986.
Baysal, Ayşe. Samples from Turkish Cuisine. Ankara: Turkish Historical Society, 1993.
Belgrado Passigli, Milka. Le ricette di casa mia: La cucina casher in una famiglia ebraica italiana. Florence: La Giuntina, 1993.
Bishara, Rawia. Olives, Lemons & Zaatar: The Best Middle Eastern Home Cooking. Lanham, MD: Kyle Books, 2014.
Blady, Ken. Jewish Communities in Exotic Places. Northvale, NJ: Jason Aronson, 2000.
Bundy, Ariana. Pomegranate and Roses: My Persian Family Recipes. London: Simon & Schuster, 2012.
Calimani, Riccardo, and Katherine Silberblatt Wolfthal. The Ghetto of Venice. Milan: Rusconi, 1988.
Capnist, Giovanni. I dolci del Veneto. Padua: Franco Muzzio, 1983.
Chiche-Yana, Martine. La table juive: Tome 1,Traditions des fêtes de l’année juive, coutumes et recettes. Aix en Provence: Édisud, 1992.
———. La table juive: Tome 2, Recettes et traditions du cycle de vie. Aix en Provence: Édisud, 1994.
Cohen, Stella. Stella’s Sephardic Table: Jewish Family Recipes from the Mediterranean Island of Rhodes. Capetown: Hoberman Collection, 2012.
Cohen-Azuelos, Jacqueline. Fleur de safran: Images et saveurs du Maroc. Aix-en-Provence: Édisud, 1999.
Congregation Or VeShalom Sisterhood. The Sephardic Cooks. Rev. ed. Atlanta: Congregation Or VeShalom Sisterhood, 1981.
Cooper, John. Eat and Be Satisfied: A Social History of Jewish Food. Northvale, NJ: Jason Aronson, 1993.
Corey, Helen. The Art of Syrian Cookery. Garden City, NY: Doubleday, 1962.
Craig, Lisa Elmaleh. Grandma Elmaleh’s Moroccan Cookbook. London: Hesperus, 2012.
Dana-Haeri, Jila. From a Persian Kitchen: Fresh Discoveries in Iranian Cooking. London: I.B. Tauris, 2014.
Danan, Simy. La nouvelle cuisine judéo-marocaine: Authentique et allégée. Paris: ACR Edition, 1994.
David, Suzy. The Sephardic Kosher Kitchen. Middle Village, NY: Jonathan David, 1984.
Dweck, Poopa. Aromas of Aleppo: The Legendary Cuisine of Syrian Jews. New York: Ecco, 2007.
Eden, Esin, and Nicholas Stavroulakis. Salonika: A Family Cookbook. Athens: Talos, 1997.
Eramo, Cia. La cucina mantovana. Padua: Franco Muzzio, 1987.
Farah, Madelain. Lebanese Cuisine: Over Two Hundred Authentic Recipes Designed for the Gourmet, the Vegetarian, the Healthfood Enthusiast. Portland, OR: Lebanese Cuisine, 1991.
Field, Carol. Celebrating Italy. New York: William Morrow, 1990.
———. Italy in Small Bites. New York: William Morrow, 1993.
Fortis, Umberto. Jews and Synagogues: Venice, Florence, Rome, Leghorn; a Practical Guide. Venice: Edizioni Storti, 1973.
Fromer, Rebecca Camhi. The House by the Sea: A Portrait of the Holocaust in Greece. San Francisco: Mercury House, 1998.
Galluzzi, Maria Alessandra Iori, Narsete Iori, and Marco Inotta. La cucina ferrarese. Padua: Franco Muzzio, 1987.
Gans Perez, Hélène. Marrakech la Rouge: Les juifs de la Médina. Geneva: Métropolis, 1996.
Gerber, Jane. The Jews of Spain: A History of the Sephardic Experience. New York: Free Press, 1992.
Ghanoonparvar, M.R. Persian Cuisine. 2 vols. Lexington, KY: Mazdâ, 1982–1984.
Gitlitz, David, and Linda Kay Davidson. A Drizzle of Honey: The Lives and Recipes of Spain’s Secret Jews. New York: St. Martin’s, 1999.
Gosetti, Fernanda. I dolci della cucina regionale italiana. Milan: Fabbri, 1993.
Gosetti della Salda, Anna. Le ricette regionali italiane. Milan: Casa Editrice Solares, 1967.
Greene, Gloria Kaufer. The Jewish Holiday Cookbook: An International Collection of Recipes and Customs. New York: Times Books, 1950.
Guinaudeau, Zette. Traditional Moroccan Cooking: Recipes from Fez. London: Serif, 1994.
Gur, Janna. The Book of New Israeli Food: A Culinary Journey. New York: Schocken Books, 2007.
Halıcı, Nevin. Nevin Halici’s Turkish Cookbook. London: Dorling Kindersley, 1989.
Haroutunian, Arto der. Middle Eastern Cookery. London: Century, 1982.
———. North African Cookery. London: Century, 1985.
———. Sweets and Desserts from the Middle East. London: Century, 1984.
Hazan-Arama, Fortunée. Saveurs de mon enfance: La cuisine juive du Maroc. Paris: Robert Laffont, 1987.
Helou, Anissa. Lebanese Cuisine. London: Grub Street, 1994.
Ifergan, Jeanne, and Marek Lebkowski. Savoir préparer la cuisine juive d’Afrique du Nord. Paris: Créalivres, 1990.
Jaffin, Léone. 150 recettes et mille et un souvenirs d’une juive d’Algérie. Paris: Editions Encre, 1996.
Kaak, Zeineb. La sofra: Cuisine tunisienne traditionnelle. Tunis: Cérès, 1995.
Kakon, Maguy. La cuisine juive du Maroc de mère en fille. Paris: Daniel Briand, 1996.
Kasper, Lynne Rossetto. The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food. New York: William Morrow, 1992.
Kaufman, Sheilah. Sephardic Israeli Cuisine: A Mediterranean Mosaic. New York: Hippocrene Books, 2002.
Kochilas, Diane. The Food and Wine of Greece. New York: St. Martin’s, 1990.
———. The Greek Vegetarian: More Than 100 Recipes Inspired by the Traditional Dishes and Flavors of Greece. New York: St. Martin’s, 1996.
Koronyo, Viki, and Sima Ovadya, eds. Sefarad Yemekleri: Sephardic Cooking Book. Istanbul: Subat (Society of Assistance to Old People), 1990.
Kouki, Mohamed. Cuisine et pâtisserie tunisiennes: Ommok sanafa, 650 recettes. Tunis: La Société d’Arts Graphiques, d’Édition et de Presse, Tunis, 1987.
Laasri, Ahmed. 240 recettes de cuisine marocaine. Paris: Jacques Grancher, 1982.
Lahlou, Mourad. Mourad: New Moroccan. New York: Artisan Books, 2011.
Latemendía, Ana de, Lourdes Plana, and Gonzalo Sol. The Different Flavours of Spain. Madrid: Ministerio de Agricultura Pesca y Alimentacion, Ediciones El Viso, 1991.
Luzzatto, Amos. Midor ledor, de generazione in generazione: Vita e cultura ebraica nel Veneto. Bresseo di Teolo, Padua: Edizioni Scritti Monastici, Abbazia di Praglia, 1989.
Machlin, Edda Servi. The Classic Cuisine of the Italian Jews. 2 vols. New York: Dodd, Mead, 1981 (vol. 1). Croton on Hudson, NY: Giro Press, 1993 (vol. 2).
Maffioli, Giuseppe. La cucina padovana: Dal cinquecento ad oggi. Padua: Franco Muzzio, 1981.
———. La cucina veneziana. Padua: Franco Muzzio, 1987.
Manjón, Maite. The Gastronomy of Spain and Portugal. New York: Prentice Hall, 1990.
Marks, Copeland. Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India. New York: Donald I. Fine, 1992.
Marks, Gil. The World of Jewish Cooking. New York: Simon & Schuster, 1996.
Mazda, Maideh. In a Persian Kitchen: Favorite Recipes from the Near East. Rutland, VT: Charles Tuttle, 1960.
Mendel, Janet. Traditional Spanish Cooking. Reading, UK: Garnet, 1996.
Milano, Attilo. Storia degli ebrei in Italia. Turin: Einaudi, 1963.
Morse, Kitty. Come with Me to the Kasbah: A Cook’s Tour of Morocco. Casablanca: Éditions Serar, 1989.
Moryoussef, Viviane, and Nina Moryoussef. Moroccan Jewish Cookery. Paris: J. P. Taillandier/Sochepress, 1983.
NAJDA (Women Concerned about the Middle East). Arabic Cook Book. Berkeley: najda, 1961.
Nathan, Joan. The Foods of Israel Today. New York: Alfred A. Knopf, 2001.
———. Jewish Cooking in America. New York: Alfred A. Knopf, 1994.
———. The Jewish Holiday Kitchen. New York: Schocken Books, 1988.
Ottolenghi, Yotam, and Sami Tamimi. Jerusalem: A Cookbook. Berkeley: Ten Speed Press, 2012.
Passigli, Milka Belgrado. Le ricette di casa mia: La cucina casher in una famiglia ebraica italiana. Florence: Giuntina, 1993.
Passmore, Jacki. The Complete Spanish Cookbook. Boston: C. E. Tuttle, 1993.
Pavoncello, Donatella Limentani. Dal 1880 ad oggi: La cucina ebraica della mia famiglia. Rome: Carucci, 1982.
Perera, Victor. The Cross and the Pear Tree: A Sephardic Journey. Berkeley: University of California Press, 1996.
Plagemann, Catherine. Fine Preserving. New York: Simon and Schuster, 1967.
Ramazani, Nesta. Persian Cooking: A Table of Exotic Delights. Charlottesville: University Press of Virginia, 1974.
Rayess, George N. Rayess’ Art of Lebanese Cooking. Beirut: Librairie du Liban, 1966.
Ríos, Alicia, and Lourdes March. The Heritage of Spanish Cooking. New York: Random House, 1992.
Roden, Claudia. The Book of Jewish Food: An Odyssey from Samarkand to New York. New York: Alfred A. Knopf, 1996.
Rodrigue, Aron. Images of Sephardi and Eastern Jewries in Transition: The Teachers of the Alliance Israélite Universelle, 1860–1939. Seattle: University of Washington Press, 1993.
Roth, Cecil. Doña Gracia of the House of Nasi. Philadelphia: The Jewish Publication Society of America, 1977.
———. The History of the Jews of Italy. Philadelphia: Jewish Publication Society of America, 1946.
———. The Spanish Inquisition. New York: W. W. Norton, 1964.
Saban, Giacomo, and Elio Toaff. Le feste ebràiche: Tradizioni canti e ricètte da tutto il mondo. Rome: Logart, 1987.
Sacerdoti, Annie, and Francesca Brandes. Veneto: Itinerari ebraici: I luoghi, la storia, l’arte. Venice: Marsilio, 1996.
Sacerdoti, Annie, Annamarcella Tedeschi Falco, and Vincenza Maugeri. Emilia-Romagna: itinerari ebraici: i luoghi, la storia, l’arte. Venice: Marsilio, 1992.
Sacerdoti, Annie, and Luca Fiorentino. Italy: Jewish Travel Guide. Brooklyn, NY: Israelowitz, 1993.
Sacerdoti, Mira. Italian Jewish Cooking. London: Robert Hale, 1993.
Salloum, Habeeb, and James Peters. From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Aftrica. New York: Interlink Books, 1995.
Santini, Aldo. La cucina livornese. Padua: Franco Muzzio, 1988.
———. La cucina maremmana. Padua: Franco Muzzio, 1991.
Scheindlin, Raymond P. A Short History of the Jewish People: From Legendary Times to Modern Statehood. New York: Macmillan, 1998.
Scicolone, Michele. La Dolce Vita: Enjoy Life’s Pleasures with 170 Recipes for Biscotti, Torte, Crostate, Gelati, and other Italian Desserts. New York: William Morrow, 1993.
Seal, Rebecca. Istanbul: Recipes from the Heart of Turkey. Melbourne: Hardie Grant, 2013.
Segre, Bruno. Gli ebrei in Italia. Milan: Fenice, 2000, 1993.
Sephardic Temple Bikur Holim Congregation Ladies Auxiliary. Sephardic Cooking. Rev. ed. Seattle: The Auxiliary, 1993.
Shafia, Louisa. The New Persian Kitchen. Berkeley: Ten Speed Press, 2013.
Shaida, Margaret. The Legendary Cuisine of Persia. New York: Interlink Books, 2002.
Shaw, Stanford J. The Jews of the Ottoman Empire and the Turkish Republic. New York: New York University Press, 1991.
Simnegar, Reyna. Persian Food from the Non-Persian Bride: And Other Kosher Sephardic Recipes You Will Love. Brookline, MA: Exotic Kosher, 2013.
Stavroulakis, Nicholas. Cookbook of the Jews of Greece. Port Jefferson, NY: Cadmus Press, 1986.
———. The Jews of Greece. Athens: Talos, 1990.
Sternberg, Rabbi Robert. The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews. New York: HarperCollins, 1996.
Stille, Alexander. Benevolence and Betrayal: Five Italian Jewish Families under Facism. New York: Summit Books, 1991.
Taieb, Daisy. Les fêtes juives à Tunis racontées à mes filles. Nice: Association Epsilon, 1998.
Taieb, Jacques. Être juif au Maghreb à la veille de la colonisation. Paris: Albin Michel, 1994.
Tamzali, Haydée. La cuisine en Afrique du Nord. Paris: Vilo Press, 1986.
Tas, Luciano. Storia degli ebrei italiani. Rome: Newton Compton, 1987.
Valero, Rina. Delights of Jerusalem: A Treasury of Cooking and Folklore. Tel Aviv: Nahar, 1985.
Vincent, Mary, and R.A. Stradling. Cultural Atlas of Spain & Portugal. Oxford: Andromeda Oxford, 1994.
Wolfert, Paula. Mediterranean Cooking: Revised with 75 New Recipes. Rev. ed. New York: HarperPerennial, 1994.
———. Mediterranean Greens and Grains: A Book of Savory, Sun-Drenched Recipes. New York: HarperCollins, 1998.
———. The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes. New York: HarperCollins, 1994.
Wright, Clifford. A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes. New York: William Morrow, 1999.
Zana-Murat, Andrée. La cuisine juive tunisienne: De mère en fille. Paris: Albin Michel, 1998.
Zanini de Vita, Oretta. Il Lazio a tavola: Guida gastronomica tra storia e tradizioni. Rome: Alphabyte Books, 1994.
Zeitoun, Edmond. 250 recettes de cuisine tunisienne. Paris: Jacques Grancher, 1977.