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Author Anita Legsdin serves delectable food stories in “Remembrance of Meals Past”

Food equals stories in a book of short stories that will be exhibited at the largest annual book trade fair in America.

Seattle, Washington, USA – WEBWIRE

Don’t miss Anita Legsdin’s book at the 2020 BookExpo New Title Showcase.

Flavors and feelings meet in the book “Remembrance of Meals Past” (ReadersMagnet; 2019) by Latvian-American writer Anita Legsdin. This collection of stories features people and food as well as recipes for Latvian Cheesecake, Latvian Sauerkraut, and Paskha (Russian Easter dessert), among others.
Foodies among the book lovers and vice versa should check out this book at the 2020 BookExpo New Title Showcase on May 27 – 29, 2020 at the Javits Center, New York City.
Organized by the Combined Book Exhibit (CBE) and Reed Exhibitions, the New Title Showcase serves as the official exhibit of BookExpo. It provides authors and publishers with the best opportunity to exhibit at the BookExpo. Exhibiting at the BookExpo New Title Showcase helps self-published authors increase their brand awareness, achieve high visibility, and gain more traffic. They also get the chance to generate publicity for their book and themselves through autographing sessions.
Legsdin’s book “Remembrance of Meals Past” will be displayed by ReadersMagnet at the 2020 BookExpo New Title Showcase.
The stories in the book are based on true events in the author’s life, with the names changed (and, in some stories, fictional events added) to protect identities. Food is the focal point of every story. Legsdin shares how the dishes in her book impacted her and her family and friends as well as her relationships with other people. And of course, the book would not be complete without recipes.
Order Anita Legsdin’s “Remembrance of Meals Past” today on Amazon, and Barnes & Noble.

Remembrance of Meals Past
Written by Anita Legsdin
Published by ReadersMagnet
Published date: October 29, 2019
ISBN-13 | 9781950947737
Paperback price: $7.01
About the Author
Anita Legsdin learned to cook from her mother, who learned to cook from her mother, who went to cooking school in France and became a professional chef. Of Latvian ancestry, she was indeed raised on Eastern European dishes such as sauerkraut and sausages.

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 Remembrance Of Meals Past
 Anita Legsdin
 Collected Stories
 Food And Memories

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