ABOUT THE AUTHOR

Anya von Bremzen grew up in Moscow, where she played piano, black-marketeered Juicy Fruit gum at her school, and acted in Soviet films. In this country, after getting an MA from the Juilliard School, she has established herself as 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 with John Welchman). Anya contributes regularly to Food & Wine and Saveur and has written for The New Yorker, Departures, and the Los Angeles Times. Her magazine work has also been anthologized in several of the Best Food Writing compilations. Fluent in four languages, Anya lives in Queens, New York, and has an apartment in Istanbul.

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