Like most of the culinary world, food and travel writer Anya von Bremzen has Spain on the brain. But unlike those who have recently discovered Spain's sophisticated flavors and innovative charms, Anya has spent the last 10 years writing about Spanish cuisine and culture. A contributing editor at Travel + Leisure, she has pioneered Spanish cuisine in publications like Food & Wine, Departures, Conde Nast Traveler and the LA Times.
In her latest tour de force, The New Spanish Table, Anya reveals
the Spain she knows and loves, peppering delicious recipes with
historical tidbits, cooking hints and true Spanish hospitality.
In addition to The New Spanish Table, Anya is the author of four
ethnic cookbooks, including the James Beard Award-winning Please to
the Table: The Russian Cookbook, Terrific Pacific Cookbook, The
Greatest Dishes!: Around the World in 80 Recipes, and Fiesta! A
Celebration of Latin Hospitality, which won Anya her second Beard
award.
When she's not in Spain or traveling to some exotic locale to
try a new restaurant, Anya lives in New York City.
John Welchman, who is also the co-author of Please to the Table:
The Russian Cookbook, is an art historian and travel writer whose
articles have appeared in The New York Times, International Herald
Tribune, The Village Voice, The Economist, and Artforum. He is a
professor of art history at the University of California, San
Diego.
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