"Sephardic Cuisine: Traditional Recipes of the Bulgarian Jews" contains over 200 authentic, easy-to-follow recipes and 16 color photographs. The book is translated from Bulgarian by Mariana Raykov. The lengthy introduction by author Yvette Anavi is in essence a memoir of the culinary and family traditions of the Bulgarian Sephardic Jews dating back to the 1920s. Another attractive feature of this book is the selection of food-associated proverbs, whose folk wisdom adds to the original flavor of the recipes. The book concludes with a section devoted to recipes prepared and served on specific Jewish holidays.