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Anya von Bremzen has been many things: as a child in the Soviet Union, she was the granddaughter of the former head of Naval intelligence, and thus a bona fide member of the nomenklatura; she was also the daughter of a disaffected dissident; a child actress; a piano prodigy.Then, because of a medical condition and political repressions in Brezhnev-era Russia, she and her mother became émigrés, to America. Eventually, when an injury ended her career as a concert pianist, she reinvented herself as an accomplished food writer, winning three James Beard awards for her international cookbooks and magazine work on behalf of Travel & Leisure, where she's been a contributing editor for over a decade, and for a number of other magazines. Now, she's the doyenne of high-end food travel writing, a master at putting a fine gloss on high cuisine wherever she finds it.


Mastering the Art of Soviet Cooking Anya von Bremzen

* WINNER OF THE 2014 GUILD OF FOODWRITERS FOOD BOOK OF THE YEAR AWARD *

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