Contributors > Food Writer, Chef

Alissa Timoshkina

"Often we need distance and time, both to see things better and to feel closer to them. This is certainly true of the food of my home country, Russia — or Siberia, to be exact. When I think of Siberia, I hear the sound of fresh snow crunching beneath my feet. Today, whenever I crush sea salt flakes between my fingers as I cook, I think of that sound. In this book, I feature recipes that are authentic to Siberia, classic Russian flavour combinations and my modern interpretations.  You will find dishes from the pre-revolutionary era and the Soviet days, as well as contemporary approaches – revealing a cuisine that is vibrant, nourishing, exciting and above all relevant no matter the time or the place."

Alissa Timoshkina came to the UK in 1999 from Russia to study and never looked back. Gaining a PhD in film history, she lectured and published on the subject of Russian and European cinemas, and also worked as curator and coordinator of film festivals in London. However, her passion for cooking and hosting dinner parties, gradually turned into an obsession and Alissa left her job to launch a new project: a cinema-supper club called KinoVino, which offers film screenings and sit-down dinners with unique menus inspired by films.

Since its launch in May 2015, KinoVino has established a reputation as one of London’s most original projects, redefining the local food and film scene. Featured in British Vogue, Olive magazine, Vice, The Curious Pear, Khoollect, the Telegraph and on BBC Radio 4’s Food programme, KinoVino was named one of the 10 best supper clubs in London by Time Out. Alissa has also launched a private events branch of KinoVino, organising product launches and private gatherings. She regularly holds food popups and supper clubs where she explores the cuisine of the former Soviet Union. Alissa was also shortlisted for the 2017 Young British Foodie Awards.

In Salt & Time, Alissa Timoshkina transforms perceptions of the food of the former Soviet Union and in particular her home Siberia – the crossroads of Eastern European and Central Asian cuisine  –  with a collection of 100 inviting recipes adapted for modern tastes and Western kitchens.