Stella Cohen’s new cookbook moves tastily from Greece to Zimbabwe.
Jewish Week Book Critic
When we meet in a New York café, Stella Cohen is far from home, which is Harare, Zimbabwe. She’s also far from the roots of her cooking, which is the island of Rhodes, in Greece. But for Cohen, a cookbook writer, artist, textile designer and communal leader, the past has eternal dimensions — evoked through food and stories — and seems always present.