Eugenia Bone,

  • Eugenia Bone is a nationally known food journalist, food preservation authority, and author. Her work has appeared in many magazines and newspapers, including Saveur, Food & Wine, Gourmet, Fine Dining, Martha Stewart Living, Wine Enthusiast, Sunset, The New York Times, and The Denver Post. She is the author of four books. At Mesa’s Edge was nominated for a Colorado Book Award. She wrote Italian Family Dining with her father, celebrated chef Edward Giobbi. Well-Preserved was nominated for a James Beard award, and was on many best books lists. Her current book is Mycophilia: Revelations From the Weird World of Mushrooms, which was on Amazon’s best science books of 2011 list and has been nominated for a Council on Botanical and Horticultural Libraries award. She is currently at work on her fifth book, a cookbook titled The Kitchen Ecosystem (Clarkson Potter, 2014). Her writing and recipes have been anthologized in a number of publications, including Best Food Writing, Saveur Cooks, The Food & Wine Cookbook, among others. Eugenia has lectured widely, in venues like the Denver Botanical Garden, the New York Botanical Garden, and the Culinary Historians Society of New York, judged wine and food competitions, and has appeared on television and radio many times. She is the founder of Slow Food Western Slope in Colorado and the president of the New York Mycological Society, which was founded 50 years ago by composer John Cage. For years she wrote a blog called Well-Preserved for the Denver Post. Eugenia lives in New York City and Western Colorado. Contact Eugenia through her website,, or follow her on twitter @eugeniabone




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