---
product_id: 17479608
title: "Honey From a Weed"
brand: "patience gray"
price: "R$758"
currency: BRL
in_stock: true
reviews_count: 13
url: https://www.desertcart.com.br/products/17479608-honey-from-a-weed
store_origin: BR
region: Brazil
---

# Honey From a Weed

**Brand:** patience gray
**Price:** R$758
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Honey From a Weed by patience gray
- **How much does it cost?** R$758 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.br](https://www.desertcart.com.br/products/17479608-honey-from-a-weed)

## Best For

- patience gray enthusiasts

## Why This Product

- Trusted patience gray brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Honey From a Weed

## Images

![Honey From a Weed - Image 1](https://m.media-amazon.com/images/I/A1kYn1purEL.jpg)
![Honey From a Weed - Image 2](https://m.media-amazon.com/images/I/91qSzvwAizL.jpg)
![Honey From a Weed - Image 3](https://m.media-amazon.com/images/I/91YVW7R-XeL.jpg)
![Honey From a Weed - Image 4](https://m.media-amazon.com/images/I/81RLmLxUMeL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Epitome of Great Culinary Writing. Buy it and Read it Now!
  

*by B***D on Reviewed in the United States on December 30, 2004*

`Honey from a Weed' by Patience Gray, by my very informal survey of approximately 400 cookbooks over the last year is probably the single most cited culinary book after Harold McGee's `On Food and Cooking' and Julia Child's `Mastering the Art of French Cooking. And, I have been trying to place this most distinctive work in the world of culinary writing for about the same time. I think I am finally able to identify its niche in a way that will assist potential readers to know what it is they can look forward to.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. Gray with her partner, never identified more exactly than by the references `the sculptor' and `a stone carver' to various sites around the Mediterranean which are homes to marble quarries for giving up raw materials for statuary. A sample of the poetic imagery in the book describes this fact as `A vein of marble runs through this book. Marble determined where, how, and among whom we lived; always in primitive conditions.' These primitive conditions place Ms. Gray and her companion smack into the heart of environments which well-fed culinary commentators such as Mario Batali have been describing as the wellspring of great cuisine in Italy and other parts of the Mediterranean. Making do with local seasonal ingredients is not an ideological position for Ms. Gray; it is a daily fact of life!I am generally not impressed with authors' lists of kitchen equipment offered as suggestions for your kitchen in order to pad out an extra ten pages in their books, when whole volumes cannot deal with this subject. Ms. Gray's recitation of her kitchen gear is not to teach, it is to aid us in understanding her kitchen environment in these rocky corners of the world.The text is divided fairly evenly between chapters that deal with the author's experiences in these places with chapters dealing with a class of recipes typical of the local folk. This means one can pick up the thread of Ms. Gray's dialogue with her environment at just about any page and follow it's thread through the Mediterranean labyrinth of cuisine, as suggested by John Thorne in his Foreword. Just now, I open the book at random to a description of the rural Tuscan method for preserving `lardo', the fat from the pig's rump which is rubbed with salt, sprinkled with some dried thyme and bay, and sealed in an earthenware jar, where it stays as sweet as the day it was stored. The finer fat from around the pig's organs, `lardo strutto', is saved separately and used for yeast cakes and pastry. In a single paragraph there is information which some authors have used to fill whole articles in `Saveur'.One especially delightful confluence of the book's themes is the chapter on mushrooms found near the marble quarry used by Michelangelo. Having read more than one book on mushrooms by such experts as Antonio Carluccio and Patricia Grigson, I find Ms. Gray's writing on these mycological treasures to be as entertaining and as informative as some of the best known works on the subject by other culinary writers.While virtually all of the recipes can be done in a modern American kitchen, Ms. Gray typically describes them as they are done `in situ' on the campfires and coal burning ovens available to her. This enhances her work as a study of primitive cookery, leaving it to us to translate the primitive to our electric All-Clad kitchens. The book is also a feast of words. Everything is labeled with its proper Italian, Spanish, or Greek names, with complete translations. This is, after all, a work of scholarship where names in the original language are needed to be certain that references in Italian, Spanish, or Greek books are matched up correctly.While this is a book of scholarship as much as it is a literary effort, I am delighted that Ms. Gray has included two items that I consider essential to good culinary studies. The first is not one but an entire set of excellent maps identifying the locations that are the subject of her writing. The second is an excellent bibliography arranged by site that cites not just the usual sources such as Elizabeth David and Alan Davidson. It includes both ancient and modern sources in English and Spanish, Italian, and Greek. But, we are not left to our own devices with ancient Latin or Greek, as classical works are cited in good English translations. The author has also been so considerate as to provide a list of Corinna Sargood's line drawings that contribute much to the charm of the book.I must encourage you to seek this book out if you love reading about food. The author lives and paints the culinary environment most other writers simply report. Very highly recommended.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    A Fascinating Window on Rural Greek and Italian Life and Eating
  

*by D***L on Reviewed in the United States on September 22, 2005*

Traditional cultural habits of eating, involving foraging for foods growing wild in the area, have always fascinated me, but I have found that most books talk about the foods harvested in general terms, and give little of substance to work with. Patience Gray opens the door to the world of wild food foraging, describing and discussing in great detail the species used, with the local names for each, when they are used, and how they are collected for everything from spring salads to autumn seafood, and how wild and cultivated foods are integrated with one another into the day to day cuisine.  The best book on European cooking I have ever read.  It is so good it has become one of my favorite gifts to give to f riends.

### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars







  
  
    Book arrived quickly, in perfect condition
  

*by A***W on Reviewed in the United States on July 22, 2023*

I liked the rapid service, the thoughtful packing, and the book appears to be new---a clean and perfect copy.

---

## Why Shop on Desertcart?

- 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016
- 🌍 **Shop Globally** — Access 737+ million products across 21 categories
- 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price
- 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members)
- 🔒 **Secure Payments** — Trusted payment options with buyer protection
- ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews

**Shop now:** [https://www.desertcart.com.br/products/17479608-honey-from-a-weed](https://www.desertcart.com.br/products/17479608-honey-from-a-weed)

---

*Product available on Desertcart Brazil*
*Store origin: BR*
*Last updated: 2026-02-27*