Honey from a Weed (Cook's Classic Library)
Simply put,Honey from a Weedis a jewel of a book.  Reading it, one realizes the true artistry of the author, a person  whose relationship with the world around her is both intimate and  immediate--someone who can transform the fruits of the earth--beans,  potatoes, garlic, herbs--into a gustatory masterpiece. The subtitle of  Gray's book isFasting and Feasting in Tuscany, Catalonia, the  Cyclades and Apulia, but there's far more feast than famine in this  culinary odyssey. Recipes for such Mediterranean favorites as rabbit  with garlic sauce or polenta punctuate wonderful reflections on such  varied topics as wine, pigs, and edible weeds; chapters on feasts and  festivals; and sharp-eyed observations about the lives of those Gray  has lived among for so many years.Literate and lyrical,Honey from a Weedis 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 readingHoney from a Weedmay not  influence you to take up stone-carving or cooking, at least you'll have  spent your time in charming company.