Book Reviews
Cuisine Along the Silk Road
Persian Delicacies was reviewed by Rich Tenorio of Jewish Boston.com
Cuisine Along the Silk Road
A new cookbook celebrates Persian Jewish cooking and its ancient heritage.
Growing up in a Jewish family in Tehran, Iran,Angela Cohan enjoyed her family’s Persian cuisine. After the Iranian Revolution of 1979, the family left for the U.S.—namely, Southern California, where Cohan married and raised a family. Yet she remembered the recipes of her childhood, which reflect both Persian and Persian-Jewish traditions. Now she’s sharing this heritage in a new cookbook, “Persian Delicacies: Jewish Foods for Special Occasions.”
“What I really wanted to do was tell the story of our immigration through the prism of food,” Cohan said. “That’s how I decided to pursue it.”
Cuisine along the Silk Road.
Persian Delicacies: Foods for Special Occasions
Shirmal is featured in my new cookbook.
Aunt Jacqueline’s famous Noon Shirmal
