Awards

• Short-listed for James Beard Foundation Book Awards (Single Subject) 2010

Overview

Full Product Details

9780307405241

Table of Contents

Reviews

"""[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"

[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. <br>--The New York Times <br><br> 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. <br>-- Fine Cooking

Author Information

"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."

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available