Anja Dunk is a freelance cook, food writer and artist, born in Wales to a German mother and a Welsh father. Her previous books include Do Preserve: Make your own jams, chutneys, pickles, and cordials (Do Book Co., 2016) and Strudel, Noodles and Dumplings: The new taste of German cooking (Fourth Estate, 2018), which was shortlisted for the Guild of Food Writers international cookbook category and the Fortnum & Mason debut cookbook award.
SND was recognized by the Observer Food Monthly as one of the best food books of 2018, as well as making Diana Henry’s best cookbooks list in the Telegraph and The Times cookbooks of the year. Anja’s recipes feature regularly in the OFM, and she has also contributed to Waitrose Weekend and several other cookbooks and publications.
Anja’s latest book, Advent: Festive German Bakes to Celebrate the Coming of Christmas, was published in autumn 2021 by Quadrille. Both a critical and commercial success, it was selected for Jamie Oliver’s Cookbook Club, and will also be published in Italy and Germany in 2022.
Books in order publication:
Do Preserve: Make your own jams, chutneys, pickles, and cordials – 2016
Strudel, Noodles and Dumplings: The New Taste of German Cooking – 2018
Advent: Festive German Bakes to Celebrate the Coming of Christmas – 2021
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