Eugenia Bone is a nationally recognized journalist, food writer, and former president of the New York Mycological Society. She is the author of Mycophilia, 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. She is a member of the National Association of Science Writers.
Nowhere else have I read such a sizzling combination of personal experiences and conceptual insights. Microbia is nothing short of wonderful. --Moselio Schaechter, past president, American Society for Microbiology Countless tales have been told of the lives of microbes, but none more arresting than Eugenia Bone's telling in Microbia. --Wes Jackson, President Emeritus, The Land Institute