Anya von Bremzen grew up in the former USSR black-marketeering American chewing gum and dreaming of Cuban bananas. Now she writes about global restaurants as a contributing editor at Travel+Leisure magazine. She is also a regular contributor to Food & Wine and Saveur, recipient of three James Beard Foundation awards, and author of five acclaimed cookbooks including The New Spanish Table. Her latest book Mastering the Art of Soviet Cooking: A Memoir of Food and Longing is being translated into 15 languages. She lives between New York and Istanbul.
In this presentation from MAD4: What’s Cooking?, von Bremzen discusses how chefs should never forget about creating fantasies for their diners.
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