Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, food writer and artist.
Strudel, Noodles and Dumplings: The New Taste of German Cooking (4th Estate)
Advent: Festive German Bakes to Celebrate the Coming of Christmas (Quadrille)