We have updated our Privacy Policy Please take a moment to review it. By continuing to use this site, you agree to the terms of our updated Privacy Policy.

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.
Read More Arrow Icon