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Anya Von Bremzen    

Food Critic & author of "Mastering the Art of Soviet Cooking"

ANYA VON BREMZEN is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing editor at Travel + Leisure magazine; and the author of five 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). She also contributes regularly to Food & Wine and Saveur and has written for The New Yorker, Departures, and the Los Angeles Times. She divides her time between New York City and Istanbul.


Food&Wine: Interview with Anya von Bremzen
Beyond Borscht ‘Mastering the Art of Soviet Cooking,’ by Anya von Bremzen
The culinary memoir has lately evolved into a genre of its own, what is now known as a “foodoir.” But Anya von Bremzen is a better writer than most of the genre’s practitioners, as this delectable book, which tells the story of postrevolutionary Russia through the prism of one family’s meals, amply demonstrates.

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