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

  • Title: Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia
  • Author: Patience Gray Corinna Sargood
  • ISBN: 9781903018200
  • Page: 316
  • Format: Paperback
  • Honey from a Weed Fasting and Feasting in Tuscany Catalonia the Cyclades and Apulia This book is perhaps the jewel in Prospect s crown Within a few months of its first appearance in it was hailed as a modern classic Fiona MacCarthy wrote in The Times that the book is a large an
    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 formThis 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 Andr Simon Book Prize committee in 1987.

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      Published :2019-03-11T16:11:31+00:00

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    1. Patience Gray Corinna Sargood Is a well-known author, some of his books are a fascination for readers like in the Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, the Cyclades and Apulia book, this is one of the most wanted Patience Gray Corinna Sargood author readers around the world.


    848 Comments


    1. I want to grab your shoulders and shake you while yelling, " you don't understand! This book, this history, this cookbook, this novel! THIS is my #1 book. I shall always make pesto with mortar and pestle now because of this book. I shall always think of man as "nostalgia and a search for communion." Chickpeas, broad beans, quince jams, ewe's cheeses, pigeons, weeds, bilberries and little almond cakes dance in my head!"

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    2. This is a strange time to be alive, and I am a strange age to be. (Although, honestly? Every age is a strange one to be.) I am old enough to remember life without a lot of technology, and to have been raised by people without a lot of technology, and I am young enough to have had enough technology that I would look like a spaceman to my great grandparents. I feel like all I've been doing for the past 8 to 10 years, though, is watching things disappear.That's why this book is a pleasure. A really [...]

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    3. Perhaps my favourite cookery book ever: discursive, erudite, amusing, delicious - it's a reflection on a near-vanished Mediterranean culture of poverty and community, fast and feast, without once becoming cloying or sentimental. It's shot through with Gray's acerbic wit and wisdom, as she follows her stonemason around quarries from Carrara to Naxos. It teaches you more about cuisine than fifty other plump illustrated cookbooks might - and connects food to place, perfectly.

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    4. Recommendation from NPR: Books - 10/31/2017

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    5. Pista e CozaIn this town there were still some old quarrymen left, whose working day for 40 years began at 3 o'clock in the morning by making breakfast, before walking up the mountains to the quarries, carrying their boots to save the leather, with a fiasco of wine and a merenda tied in a bundle. A retired quarryman called Catossi had a great reputation as a gran' mangiatore, a real gourmand, and this is what he cooked.Getting up in the dark, he took his stonemason's hammer and banged that recal [...]

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    6. "The recipes in this book belong to an era of food grown for its own sake, not for profit."Food writing excellence. Gray and her husband, a sculptor, lived in various rural areas of the Mediterranean in order to be near marble quarries. A passionate historical record, a joy to read. I especially loved all the information about edible wild plants.Consult this if you want to make pig brains into a smooth sauce, learn how to abolish the acrid taste when preparing fox or badger ("applies equally to [...]

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    7. Elderberry, samphire, wild fennel, wood sorrel.

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    8. Wonderful, a good read as much as a cookery book

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    9. This is one of those 'not just' books. It is not just a recipe book - it is a wonderful miscellany of history, geography, politics, philosophy. It is a book that lifts the spirits because it is full of joy at shared mealtimes,generous hospitality, shared food in times of feasting and famine.

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    10. This was a book I came to with high expectations. It is the kind of food writing I like; a mixture of food, travel and places, biography and personal passion.It is a book that amazes me with its observation. The vivid pictures it draws of the places are so memorable and I can bring those images my mind as I write this review. The writing about the food is so rich, so graphic in its detail and scope. It is clearly written from a huge depth of knowledge. It is a treasure of a book and I am glad to [...]

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    11. A charming look back for us and the writer who went as far back as 1960 from 1986 when she wrote the book. It's about eating locally with the seasons, foraging and making do with what you have.Taken directly from the text: "The current of this book swirls to and for between five areas of the Mediterranean. In order of time, the places where the author and the sculptor have lived are:CASTELPOGGIO, a mountain town above CarraraVENDRELL near Tarragona in CataloniaAPPOLANA on NaxosLA BAROZZO in the [...]

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    12. A re-read.I can read this once a year, and still enjoy it. A unique book on doing with and without: seasonal fare, a buzzword now, is a eat or go hungry option in the locales featured in this memoir. Gray writes flinty prose, and offers a glimpse into a presumably vanished way of life.A way that sometimes includes hunger. Advice on cooking a fox is included. Fascinating details of Mediterranean peasant and artist life while searching for stone for The Artist.There are recipes,Jim,but not as we k [...]

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    13. This is an underrated (as in: I never heard of it, if it wasn't for Rick Stein who mentioned it in one of his programs) book with recipes and background of foods/produce in the (coastal) areas of Italy and Catalonia (mainly). It is very thorough and very good and I'll never finish it, but will refer to it again and again.

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    14. I have dipped in and out of this book for years, but decided this weekend to do it all in one go. A great work of imagination, history, and culture. Not much for cooking here, I think, as I can't imagine making Pigs' Tongues with Pomegranate Sauce for any occasion. But lovely prose and very evocative.

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    15. I read this in the heart of tomato season and learned all about the traditional harvesting, preparing, preserving, and feasting of tomatoes throughout the Mediterranean, as well as olives (and olive oil!), all sorts of herbs, and other delicious healthy treats.

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    16. This is one of those books that is a treasure and not so easy to find. I found my copy years ago in Goodwill and it will be one of those cookbooks and food writing books that I will pass on to the next generation in my family. If you like M.F.K. Fisher, you will love this book.

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    17. This is a feast of a book; both memoir and recipes. Open air fires and baking ovens for the whole village, edible weeds, seeds, wine and olives, living entirely by the seasons, when there was real feast and famine. A picture of a time now gone.

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    18. Beautiful cookbook. I first heard about it in the BBC special with Rick Stein (great show). He tours the author's home with a sense of awe that was inspiring. It was a gorgeous, simple home and garden.

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    19. Beautiful and simple. This is a very romantic view of the journey of cooking. From the pot you cook in to the basic roux of a sauce, it will leave you aching for a wood fired stove in the Italian countryside.

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    20. lovely evocations of the days when artists could live cheaply and and off the land in the Mediterranean. More of a notebook than a book. Recipes look good but maybe not so reproducible.

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    21. I'm slowly making my way through this - it's so lovely, I can only take a chunk at a time.

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    22. This is what food and travel writing should be. It is so evocative of place, of the ancient landscape of Tuscany. It is not a book for rich Americans renovating houses.

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    23. The best cookery book I have ever read. How would I ever known how to get the seeds from a pomegranate without this book.

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    24. Not what I expected and not my style of writing. Too dramatic, maybe? I did love the illustrations.

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