Title

  • Honey From A Weed

Author

Publisher

Honey From A Weed

Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia

Overview

From the publisher

Patience Gray (1917-2005) was first known for the 1950s classic Plats du Jour, but her greatest work was Honey From A Weed, a passionate autobiographical cookery book first published in 1986.

Gray shared the life of a sculptor, Norman Mommens, whose appetite for marble and sedimentary rocks took them to Tuscany, Catalonia, the Cyclades (Naxos), and Apulia. These are the places which in turn inspired this rhapsodic text.

Everywhere she went, she learned from the country people whose way of life she shared, adopting their methods of growing, cooking, and con­serving the staple foods of the Mediterranean. She described the rustic foods and dishes with feeling and fidelity, writing from the inside and with a deep sense of the history and continuity of Mediterranean ways.

Her life in the Salento contrasted with an earlier, and indeed glittering, career in Fleet Street, but she sacrificed the deadlines of the past to the rhythms of wine-making, seasonal sowing, and gathering.

Corinna Sargood’s drawings, in another dimension, evoke the under­lying spirit of the book, which has to do with the landscape, people, art, imagination, as much as with fasting and feasting.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice