"[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."
About the Author
EUGENIA BONE is the author of At Mesa’s Edge
and Italian Family Dining
. Her work has appeared in Saveur
, Food and Wine
, the New York Times
, and many other publications.