More about the book
This book is perhaps the jewel in Prospect Book'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 'he 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 Andre Simon Book Prize committee in 1987.
Book purchase
Honey from a Weed, Patience Gray, Primrose Boyd
- Language
- Released
- 2001
- Binding
- (Paperback)
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- Title
- Honey from a Weed
- Language
- English
- Authors
- Patience Gray, Primrose Boyd
- Publisher
- Prospect Books
- Released
- 2001
- Format
- Paperback
- Pages
- 375
- ISBN10
- 190301820X
- ISBN13
- 9781903018200
- Series
- Tags
- Non-Fiction, Maps & Travel, Travel, Cookbooks, Cookbooks, Food & Drinks, Food, Italy, Southern Europe
- Rating
- 4.25 out of 5
- Description
- This book is perhaps the jewel in Prospect Book'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 'he 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 Andre Simon Book Prize committee in 1987.