Eugenia Bone is a critically acclaimed journalist, with an emphasis on nature and food, and former president of the New York Mycological Society. She is a member of the National Association of Science Writers. Her previous books include Mycophilia, The Kitchen Ecosystem, At Mesa's Edge, Italian Family Dining, and Well Preserved. Her books have been nominated for a variety of awards, including a Colorado Book Award and James Beard Award, and her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others.
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