Dulce lo vivas – la reposteria sefardi by Ana Bensadón (Ediciones Martinez-Roca, Madrid, 2006)
There are many wonderful Sephardic cookbooks – actually written by Sephardim, for a change – that for whatever reason are not available in English. This is a shame, but I suspect that with the growing mania for all things Sephardic, it won’t be long before a publisher or two snap up some rights and get busy translating. They should.
I came across this book one day in the spring of 2006, in a tea salon in Barcelona’s Barri Gotic (Gothic quarter). Small and unassuming, it caught my eye – a straightforward recipe book with no drawings, very few photographs, and the briefest of introductions. Most of the recipes bore little semblance to the sweets and baked goods I knew from my family’s Ottoman tradition, but there was an approach, a style – delicate, at once elegant and simple – that was undeniably Sephardic. I flipped.