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 With startling beauty and sardon
A multi-generational memoir by a celebrated food writer captures the flavors of the mid-20th-century Soviet experience, tracing her upbringing by an anti-Soviet mother, her witness to the political ev
A collection of eighty definitive ethnic recipes includes those for bouillabaisse, moussaka, and fried chicken, and is accompanied by the stories behind each dish's origins as well as the author's int
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, Anya von Bremzen grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a
Born in a surreal Moscow communal apartment where eighteen families shared one kitchen, Anya von Bremzen grew up singing odes to Lenin, black-marketeering Juicy Fruit gum at school, and longing for a
The Pacific is the Mediterranean of the 1990s. Its where the new ideas in food are coming from. Its hot, light, fresh, exotic, and energetic. Its Thai, Vietnamese, Australian, Malaysian and Indonesia
From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman ta
Amazing things are happening at the new Spanish table. The sweet-hot pequillos of Navarra turn up in a classic potato tortilla (the beloved omelet found in every tapas bar). Purple-veined Cabrales bu
Cuba is experiencing a cultural and culinary renaissance. With a recent influx of investment and tourism flooding the country, paladares (private restaurants) are on the forefront of change. This is t