Iranian-American Anna Ansari is a former New York international trade and customs attorney living in London, writing about food. Her forthcoming cookery book, “The Silk Roads: Recipes from Baku to Beijing,” will be published by DK in 2025, and in 2024 was shortlisted for the prestigious Jane Grigson Trust Award for New Food and Drink Writers. In 2021, she was shortlisted for the Yan-Kit So Award for Food Writers on Asia.
Ansari's work has appeared in the highly regarded independent magazines Pit, Eaten and Filler, and in Olia Hercules’ cookbook Home Food. Anna has recipe tested for Olia as well as for talents including Meera Sodha and Anissa Helou. Her recipes appear on the website of the esteemed Yorkshire Dale-based Swaledale Butchers, with whom she also collaborates on products.
Anna's background is in Asian studies, with a BA in Middle Eastern and Asian Languages and Cultures from Columbia University, and a MA in East Asian Studies from Yale University. She also holds a law degree from Brooklyn Law School and is an attorney in good standing with the New York State Bar Association.
