Anya von Bremzen is a Russian-born American culinary writer. Born in 1963 in Soviet Russia, she and her mother moved to Philadelphia, Pennsylvania in 1974 as stateless Jewish refugees. She originally trained as a concert pianist at the Juilliard School, but a hand injury forced her to change career directions. Fluent in Italian, she translated an Italian cookbook to English, and then wrote a cookbook of her own. Von Bremzen also writes about foodways, culinary history and customs, and memoirs.
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