Marmalade: Sweet and Savory Spreads for a Sophisticated Taste
Elizabeth Fieldhas been a food writer for over 20 years and a contributing author for theNew York Times, Gourmet, Saveur,andGastronomica. The quest for marmalade drove her through Europe and the UK, collecting recipes and techniques as well as researching for her dissertation on the history of marmalade to obtain her Masters in Gastronomy.