Anya Von Bremzen

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 with John Welchman). Her memoir, Mastering the Art of Soviet Cooking , has been translated into nineteen languages. Anya has been a contributing...See more

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 with John Welchman). Her memoir, Mastering the Art of Soviet Cooking , has been translated into nineteen languages. Anya has been a contributing editor at Travel+Leisure and Food & Wine , and has written for Saveur , The New Yorker , and Foreign Policy , among other publications. Her work has been anthologized in several editions of Best Food Writing and in The Best American Travel Writing . A former concert pianist, Anya is fluent in four languages and when not on the road divides her time between New York and Istanbul. See less