Anya von Bremzen

Anya von Bremzen is one of the most accomplished food writers of her generation. She is a three-time James Beard Award winner and a frequent contributor to Travel + Leisure. She also contributes regularly to Food & Wine, Saveur, and Afar, and has written for The New Yorker, Departures, and The Los Angeles Times. She is the author of five acclaimed cookbooks, including "The New Spanish Table," "The Greatest Dishes: Around the World in 80 Recipes," and "Please to the Table: The Russian Cookbook" (co-authored by John Welchman). Her latest book, 2013's "Mastering the Art of Soviet Cooking: a Memoir of Food and Longing," is a culinary autobiography and compact Soviet history in one. Anya grew up in Moscow and now divides her time between New York City and Istanbul. * Shortlisted for the Pushkin Prize in 2014 for "Mastering the Art of Soviet Cooking: a Memoir of Food and Longing" * Won the James Beard Award for American Cooking in 1998 * Won the James Beard Award for International Cooking in 1991 * Won the James Beard Award for Magazine Feature Writing About Restaurants and/or Chefs in 2010

About Travel + Leisure

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