March 5, 2021
This Purim I used the privilege of working as Production Editor at Academic Studies Press in a completely new way: I cooked from the proofs. Not that I used the paper with printed text as an ingredient or to make fire but having the early access to the content of one of our forthcoming titles, Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today by Hélène Jawhara Piñer, I went through the PDF on my screen and selected four recipes which looked easy to cook and delicious—thanks to the seductive photos the author made for the book. Indeed these dishes were quick and simple, and with no ingredients too exotic for a regular supermarket.