Last year marked the 30th anniversary of the publication of Patience Gray’s magisterial cookbook Honey from a Weed. Hailed as a classic at the time, it has since occupied a somewhat unusual place in the world of food writing. Though it is widely ­­considered to be one of the greatest cookbooks ever written, its reach has always been limited. And beyond a small circle of food writers and critics, Gray herself has remained almost completely unknown. This is especially remarkable given that her book made the case for eating locally, observing seasonal rhythms, and growing one’s own food, long before ...


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