Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades, and Apulia by Patience Gray

  • Tuscan marbled beans, freshly harvested

    from Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia Honey from a Weed by Patience Gray

    • Categories: Side dish; Italian; Vegetarian
    • Ingredients: borlotti beans; sweet white onions; tomatoes; parsley; celery; thyme; dried oregano; garlic; potatoes; wine vinegar
    • Accompaniments: Marinated anchovies
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Notes about this book

  • rees.linda on January 15, 2015

    Interesting, different little book. Lovely illustrations, conveys perfect atmosphere. Nice to just sit down and read.

  • shonaghd on June 28, 2012

    This is not only one of my favourite cookbooks but it also makes it onto my list of Desert Island Books. It is food, art, literature, history and delicious!

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Reviews about this book

  • Food52

    It feels often like a travelogue or a piece of fiction or a poem. She writes about whatever she wants, there’s no clear narrative structure but it all flows together.

    Full review
  • ISBN 10 0061813222
  • ISBN 13 9780061813221
  • Published Oct 01 1987
  • Format Hardcover
  • Page Count 374
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers
  • Imprint HarperCollins Publishers

Publishers Text

This book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.

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