Eugenia Bone is a nationally recognized journalist, food writer, and former president of the New York Mycological Society. She is the author of Microbia, 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 James Beard Award, and her work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, and Gourmet, among others.
