The foods and foodways of Jewish Algeria have recently experienced something of a publishing vogue. While historians, filmmakers, and politicians grapple with the consequences of French empire and the 1954–62 war in Algeria, cookbook authors turn instead to the quotidian register of these dramatic events. Intensely personal, these cookbooks-qua-memoirs rely on sensual memories to evoke the vanished world of Algerian Jewry and the ingredients that shaped its distinctive cuisine. Such memoirs make a bid…