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“Good cooking is the result of a balance struck between frugality and liberality,” writes Patience Gray in the introduction to Honey from a Weed: the British author’s seminal autobiographical cookbook. “It is born out in communities where the supply of food is conditioned by the seasons.”
So begins Gray’s reflections on decades spent feasting and fasting in Tuscany, Puglia, the Cyclades Islands and other Mediterranean destinations popular with the Eat Pray Love…
