Author Anita Legsdin is set to present her critically-acclaimed novel titled “Remembrance of Meals Past”

This book is a collection of stories centered around food, and memories associated with various dishes. Do you have particular likes and dislikes of food, based on past experiences? Then you’ll be able to sympathize with the characters in these stories. Recipes are included.
 
Anita Legsdin cooks up stories as well as dishes in her book “Remembrance of Meals Past” (ReadersMagnet; 2019). The book is a collection of stories centered around food and memories associated with various dishes.
 
Food is the focal point of the memories and stories compiled in this book- some of which are fictionalized. For example, “A Good Year for Apples” revolves around the edible mushrooms Bekas and Baravikas, both of the Boletus variety, and is inspired by the author’s reunion with her relatives in Latvia. “Blind Date” talks about the first date that made the author not eat pasta ever since. “The Paella Prototype” centers on a rice dish from Valencia, Spain and talks about the author’s friend Sylvia and her relationship to Guy and Sam, who ended up being a gay couple. The mostly fictionalized “The Sins of the Fathers” tells of the meeting between Steve and Mara, who orders shepherd’s pie.
 
The Latvian-American author also shares recipes for cheesecake, sautéed boletus, Paskha (Russian Easter dessert), and shepherd’s pie, among others. Truly a literary feast for readers and foodies alike!
 
Enjoy the beautifully-crafted and masterfully written literature of Anita Legsdin by supporting her book “Remembrance of Meals Past” as she presents it at the upcoming 2020 Sharjah International Book Fair this November 4^th to November 14^th or purchase a kindle or print copy of the book on Amazon.
 
 
“Remembrance of Meals Past”
Author | Anita Legsdin
Publisher | FriesenPress
Published Date | May 7, 2014
Genre | Culinary / Fiction
ISBN-13 | 978-1460239940
Paperback Price | $11.99
 
 
Author Bio
 
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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