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Honey From a Weed Paperback – March 3, 2001
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Literate and lyrical, Honey from a Weed is a feast for both body and soul. Read Gray's wonderful portraits of the places she's lived and the cooks she's learned from, and let your mind wander over the sunbathed hills, through the rustic villages and deep quarries Gray knows so intimately. Though reading Honey from a Weed may not influence you to take up stone-carving or cooking, at least you'll have spent your time in charming company. --This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top Customer Reviews
If this doesn't make you long to quit the 'day job' and run off to live on grilled sardines and fresh tomatoes in Tuscany or Naxos, call Tech Support, you've got some wires disconnected.
It is no whim to the publishers, Lyons & Burford, tagging the work as `Cooking/Literature'. The quality of the writing is easily on a par with the greatest food writers in English and this talent is directed to producing an almost unique genre that can be approximated by combining at least three common genres of culinary writing. First, take 40% from culinary diarists such as Amanda Hesser's `The Cook and the Gardener' and Elizabeth Romer's `The Tuscan Year'. Then, leaven with John Thorne's brand of culinary reporting and bake in the oven of Elizabeth David's culinary sophistication and cosmopolitan outlook.
Like Hesser in `The Cook and the Gardener', Ms. Gray is `embedded' within the milieu's on which she reports. But like Hesser of `Cooking for Mr. Latte', Ms. Gray is also participating in these cultures of Tuscany (Beantown central), Catalonia (Spain on the Mediterranean coast just south of France), the Cyclades (Greek islands in the Aegean), and Apulia (the heel of Italy). She is living and working in these worlds in a way very uncommon for a typical journalist or scholar.
The events driving the book's backstory are the travels of Ms.Read more ›
I once asked the great Portland Chef Greg Higgins to identify his favorite cook book . He said he buys Honey from a Weed for his friends so they can forage together in the fields and steams of the Northwest.
This is as good as it gets.
1. Stunning writing as good a food literature ever becomes.
2. Fresh and found ingredients as all food is local and right outside the door - between the rows of corn and the among the vineyard weeds.
3. Slow and steady and simple. This puts a spear right through the heart of the royal and the pompous food world.
4. Peasant food is the food that 90 percent of the world eats and holds up to God at sunrise.
5. Simple tools. Forget the newest and fanciest electronic gadget and go to the thrift store if you want to be a great cook.
6. One or two dish meals. What is better than crusty bread, tomatoes, olives, garlic, local cheese, basil and red wine? Do we really want or need more?
7. Family food for one or two or three or friends or village.
8. What recipes? See, gather, prepare, cook, eat, devote.
9. Spiritual life in the garden and in the field. The hills glow with the peasant energy of Jean Giono.
I read this book every year. It is nourishing in every dimension -- the body, the brain, and the spirit.
Get it and live a better life.
Most Recent Customer Reviews
I bought this as a gift for my significant other. From the reviews I've read people seem to like it or hate it, "get" it or not. Read morePublished 20 days ago by J. Endries
As far as books go, I am never letting this one go. It is an exquisite example of how to write, how to live, and how to cook. Read morePublished 10 months ago by Carolina Ellis
This book is an extraordinary memoir by an artist, biologist, cook book writer. She chronicles life in rural Mediterranean locations and the foods of the local people in a way that... Read morePublished 11 months ago by Curmudgeon in the Kitchen
I used to have it in paperback. well worn and well used. unfortunately I lent it to someone and can't remember who. I hav eto have this book in my kitchen! Read morePublished on February 3, 2014 by Carolyne Havre
I'd choose this book for its history lessons, not for any contemporary description of events. As such, it is interesting and informative. Read morePublished on July 23, 2013 by Allen Kay
I ordered some cookbooks for my husband and this was recommended by a friend but I think the paperback version is just not as nice as the hard cover. Read morePublished on January 10, 2013 by ST
This is not a cookbook, and it's not a travel guide. Those expecting either genre will be variously disappointed and bewildered. Read morePublished on October 13, 2011 by Anthony Hill