Eugenia Bone's writing has appeared in the New York Times, The Denver Post, Saveur, Food & Wine, and The National Lampoon, among other publications. She is the author of Mycophilia, hailed by The New York Times as "A delicious, suprising and dizzyingly informative book," Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Food and The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals. She lives in New York City and Colorado.
"[Bone's] alluring, easy-to-follow recipes for small quantities of jams, sauces, pickles and cured meats (more bacon!) are followed by recipes that incorporate them." --The New York Times "In these waste-not, want-not times, its no surprise that canning and preserving are staging a comeback. What is surprising, though, is how elegant and accessible these endeavors are in the hands of food writer Eugenia Bone." --Fine Cooking