Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook (coauthored by John Welchman). Her memoir, Mastering the Art of Soviet Cooking has been translated into nineteen languages. Anya has written for Food & Wine, Saveur, the New Yorker, and Foreign Policy magazines among other publications. A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul.
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Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all th... SEE MORE