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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
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60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.
Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.
With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.
A collection of delicious and flavorful frozen treats made from simple, natural ingredients easily found in most pantries from Brooklyn’s beloved and wildly popular ice cream emporium.
The Van Leeuwen Artisan Ice Cream Book includes ice cream recipes for every palate and season, from beloved favorites like Vanilla to adventurous treats inspired by a host of international culinary influences, such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche. Each recipe—from the classic to the unexpected, from the simple to the advanced—features intense natural flavors, low sugar, and the best ingredients available.
Determined to revive traditional ice cream making using only whole ingredients sourced from the finest small producers, Ben, Pete, and Laura opened their ice cream business in Greenpoint, Brooklyn, with little more than a pair of buttercup yellow trucks. In less than a decade, they’ve become a nationally recognized name while remaining steadfast to their commitment of bringing ice cream back to the basics: creating rich flavors using real ingredients.
Richly illustrated, told in a whimsical style, and filled with invaluable, easy-to-follow techniques and tips for making old-fashioned ice cream at home, The Van Leeuwen Artisan Ice Cream Book includes captivating stories—and an explanation of the basic science behind these delicious creations. Enjoy these irresistible artisanal delights anytime—The Van Leeuwen Ice Cream Book shows you how.
Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals.
“To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword
“With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern
Chef Marc Forgione opened his eponymous New York City restaurant in 2008 to widespread acclaim, becoming the youngest American-born chef and owner to receive a Michelin star in consecutive years. Upon winning Season 3 of Food Network’s The Next Iron Chef, Forgione joined the ranks of former and current stars and best-selling authors such as Mario Batali and Bobby Flay. He can now be seen competing as one of the stars of the beloved Iron Chef America. Forgione’s first cookbook features gorgeous photos throughout and 170 recipes with restaurant signature favorites including Chili Lobster and Chicken Under a Brick. The cookbook features not only recipes but also stories of an unlikely journey to where Chef Forgione and the restaurant are now. Flavor comes first, but Forgione is like an artist in the way he presents food. His goal with the book is not to just present a collection of recipes but to challenge home cooks and aspiring chefs, helping them to elevate their skills in the kitchen.