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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A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages,... SEE MORE