Elizabeth Field
Elizabeth Field has been a food writer for over twenty years and a contributing author for the New York Times, Gourmet, Saveur , and Gastronomica . 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.
Elizabeth Field has been a food writer for over twenty years and a contributing author for the New York Times, Gourmet, Saveur , and Gastronomica . 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. See less
