At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley

Available

Product Details

Price
$24.95  $23.20
Publisher
Bison Books
Publish Date
Pages
376
Dimensions
7.51 X 8.61 X 0.85 inches | 1.14 pounds
Language
English
Type
Paperback
EAN/UPC
9780803271494

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About the Author

Eugenia Bone is the author of Mycophilia: New Revelations from the Weird World of Mushrooms, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, and Italian Family Dining, written with her father, Edward Giobbi. She also writes a blog for the Denver Post about preserving foods, called Well Preserved.

Reviews

"Eugenia Bone's memoir and cookbook is the kind of book I love. It teaches us how, with a little curiosity and persistence, we can find food that connects us in a beautiful and profound way to the place in which we live."--Alice Waters, owner of Chez Panisse

"Bone proves herself an Alice Waters of the outback."--Outside magazine

"At Mesa's Edge stands out for its 100-page memoir on trading life in the city for life on a Colorado ranch. This is inspired reading."--USA Today

"[Bone] proves she is heir, in a way, to Pat Wells and Peter Mayle."--Newsweek

"Original and sensuous. . . . An elegant writer, Eugenia Bone makes us aware of the profound intimacy between the cook and nature. . . . Unique and very personal recipes."--Jacques Pépin


"If you find lyrical writing a happy counterpoint to recipes, you'll probably be charmed by At Mesa's Edge."--Saveur magazine