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Anna Orhanen

Articles

  • 3 weeks ago | waterstones.com | Anna Orhanen |Jonn Elledge

    Perhaps my biggest regret about my book A History of the World in 47 Borders is that it could contain only 47 borders. There were several chapters that ended up on the cutting-room floor for space reasons, and a vastly higher number that never got beyond two sentences, a couple of interesting web links and a note to myself to look into this one when I found the time. The book could have been longer.

  • 1 month ago | waterstones.com | Asma Khan |Anna Orhanen

    Posted on 6th March 2025 by Anna Orhanen A sublime journey through Indian's vast culinary landscape, Monsoon - the stunning new book from the beloved chef and author of Ammu, Asma Khan - features eighty vibrant, mouthwatering recipes for every season and occasion, ranging from simple quick suppers to full-scale feasts.

  • 1 month ago | waterstones.com | Anna Orhanen |Olivia Laing

    The Roots of The Garden Against TimeI’ve always wanted to restore a garden, ever since I first read The Secret Garden as a child. The books that I grew up on were thicketed with gardens: shaggy, mysterious, unkempt spaces in which lost or lonely children could discover marvels. My favourite was The Children of Green Knowe by Lucy M. Boston, set in a big fenland house surrounded by a wonderful, slightly sinister garden complete with walking topiary and seventeenth-century ghosts.

  • Jan 21, 2025 | waterstones.com | Anna Orhanen |Adam S. Leslie |Colin Barrett |Sophie Elmhirst

    Posted on 21st January 2025 by Anna Orhanen Recognising great writers in the UK and Ireland, the Nero Book Awards ranges across fiction, debut fiction, non-fiction and children’s fiction categories.

  • Sep 5, 2024 | waterstones.com | Anna Orhanen |Jay Rayner

    Hello. Being a restaurant critic is a little bit like being an Mi6 intelligence officer, only without the pressing national security issues. While I can’t claim to be anonymous, I can at least make sure not to give restaurants prior-warning that I’m coming. And that means the knotty tradecraft of booking under a pseudonym. Over the years, for example, I have had to train myself to react positively when a number I do not recognise calls on my mobile and asks whether they are speaking to, say, Marc.

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