Bone Soup and Flipped Bread ─ The Yemenite Jewish Table

With beautiful photographs, both modern and archival, this cookbook presents the history, little-known culinary heritage and food traditions of the over two-thousand-year-old Yemenite Jewish community, as well as the changes that followed immigration to Israel in the 1950's. Notable is the strong impact of Yemenite cuisine on today s Israeli food scene. A chapter on the indispensable Yemenite larder is followed by three sections devoted to everyday recipes and recipes for foods that traditionally accompany life-cycle events and holidays. These are prefaced by descriptions of the many colorful customs central to the celebrations, Yemenite cooks personal stories, tips and above all, their deep desire to preserve their beloved food heritage. The book concludes with informative appendices and an extensive bibliography.

Sue Spertus Larkey is a food writer, author of the well-known Hebrew cookbook Fresh Bread (Modan, 1992) and former caterer. She was born in 1938, in Highland Park, Illinois, and studied at Washington University in Saint Louis as well as at Columbia University. In 1970 she moved to Israel.