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About Olga Massov
Olga Massov is a food writer and cookbook author. Most recently, she edited cookbooks at Phaidon Press, and as of November 2017, she is back to cookbook collaboration and other freelance work. In her past life, she worked in finance.
Olga was born in Russia, grew up in Boston, and now lives in Brooklyn with her husband, Andrew Freedman, a journalist, and their toddler, Avi, and linebacker-sized tabby, Forrest.
She likes strong coffee; horizontal stripes; mid-century modern design; austere beaches of the Northeast; and her LLBean boots. She likes to eat (among many things): Wellfleet oysters, wild Maine blueberries, pickles, herring, all things potato, brisket, cabbage, tacos, and ice cream. She prefers wine to cocktails; beer to bubbly; and bourbon to vodka.
BOOKS – WRITTEN
Season With Authority – with Chef Marc Murphy (HMH, Spring 2015)
The Van Leeuwen Artisan Ice Cream Cookbook – with Laura O’Neill, Ben Van Leeuwen, and Peter Van Leeuwen (Ecco, Spring 2015)
Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant with Iron Chef Marc Forgione (HMH, Spring 2014)
The Kimchi Cookbook with Lauryn Chun (Ten Speed Press, Fall 2012)
BOOKS – EDITED
Toast by Raquel Pelzel
Mexico From the Inside Out by Enrique Olvera
Tacopedia by Deborah Holtz and Juan Carlos Mena
Studio Olafur Eliasson: The Kitchen by Olafur Eliasson
Food & Beer by Daniel Burns and Jeppe Jarnit-Bjergsø with Joshua David Stein
Central by Virgilio Martínez with Nicholas Gill
Regarding Cocktails by Sasha Petraske with Georgette Moger-Petraske
Where Bartenders Drink by Adrienne Stillman
On Vegetables by Jeremy Fox with Noah Galuten
Vegan: The Cookbook by Jean-Christian Jury
Boragó by Rodolfo Guzmán
America: The Cookbook by Gabrielle Langholtz
Elizabeth Street Café with Tom Moorman and Larry McGuire with Julia Turshen
Where to Drink Coffee by Liz Clayton and Avidan Ross
Japan: The Cookbook by Nancy Singleton Hachisu
Aska by Fredrik Berselius
PRINT + DIGITAL
My work has appeared in the Wall Street Journal, New York Times (photography and food styling), Patch, Serious Eats, New York Magazine (digital), My Jewish Learning, the Cooking Channel, and Kitchn.
The Food Seen, Heritage Radio, September 2013