Eugenia Bone’s book considers ingredients individually and offers inspired recipes to enjoy each over time: fresh, preserved, reimagined leftovers and even the parts cooks usually throw away.
Tag: Eugenia Bone
New Yorkers wrote a bumper crop of food books in 2014. Here are the ones we want to hole up with all winter.
In case you hadn’t heard — pun intended! — our photo editor, Michael Harlan Turkell,…
