Honey from a Weed: Fasting and Feasting in Tuscany, Catalonia, The Cyclades and Apulia
A reflective exploration of traditional Mediterranean cooking, celebrating seasonal ingredients and the simple pleasures of regional food culture.
About This Book
This book explores the culinary traditions of four Mediterranean regions through the eyes of an observant traveler and cook.
It highlights the connection between local ingredients, seasonal rhythms, and time-honored cooking practices.
The narrative blends personal experience with reflections on simplicity, resourcefulness, and the pleasures of the table.
Readers are invited to appreciate the cultural significance of food in everyday life across these distinct landscapes.
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