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At Mesa's Edge - by Eugenia Bone (Paperback)

Name: At Mesa's Edge - by Eugenia Bone (Paperback)
Brand: Bison Books
SKU: 93302406
Price: 14.00 USD
Availability: InStock

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Details

Highlights

Although Eugenia Bone was perfectly happy with her life as a New York City food writer, she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain.
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.
376 Pages
Cooking + Food + Wine, Regional & Ethnic

Description

About the Book

"Part cookbook, part memoir about a transplanted New Yorker learning to cook, live, and even enjoy herself on a ranch in Colorado"--

Book Synopsis

Although Eugenia Bone was perfectly happy with her life as a New York City food writer, she knew that her husband, a transplanted westerner, was filled with a discontent he couldn't explain. So when he returned from a fishing trip in the Rockies one day and announced that he wanted to buy a forty-five-acre ranch in Crawford, Colorado (population 404), she reluctantly said yes. She then loaded imported pasta, artichokes in oil, and cured Italian salami into her duffle bag, and headed west with her two young children.

At Mesa's Edge is a witty, often moving story of ranch restoration and of struggles with defiant skunks, barbed wire, marauding cows, and loneliness. Eugenia learns to garden in the drought, to fly-fish, and to forage, all the while discovering the bounty of the region. She fries zucchini flowers in batter and dips them in cilantro-flavored mayonnaise, grills flavorful T-bones from the local ranchers' grass-fed beef, pan-fries trout, fills crepes with wild mushrooms, and makes cherry pies with thick, sugary crusts. Gradually, she begins to adjust to the rhythms of the land.

Partly a memoir, partly a cookbook with more than one hundred appealing recipes, At Mesa's Edge is a transporting tale of rejuvenation, a celebration of everything local, and a reminder that the best food is to be found in our own backyards.

Review Quotes

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

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

"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

"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

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.

Specifications

Dimensions (Overall): 8.61 Inches (H) x 7.51 Inches (W) x .85 Inches (D)

Weight: 1.14 Pounds

Suggested Age: 22 Years and Up

Sub-Genre: Regional & Ethnic

Genre: Cooking + Food + Wine

Number of Pages: 376

Publisher: Bison Books

Theme: American, Western States

Format: Paperback

Author: Eugenia Bone

Language: English

Street Date: October 1, 2012

TCIN: 93302406

UPC: 9780803271494

Item Number (DPCI): 247-48-1645

Origin: Made in the USA or Imported

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Shipping details

Estimated ship dimensions: 0.85 inches length x 7.51 inches width x 8.61 inches height

Estimated ship weight: 1.14 pounds

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