OFM’s classic cookbooks: Patience Gray’s Honey From a Weed

In the second of our series celebrating vintage books from our kitchen shelves, Jeremy Lee shares his love for Honey From a Weed

It was 1986. I had not long arrived in London but regularly visited the fine emporium Books For Cooks in Notting Hill. I was a young cook then and being paid accordingly. What I did not have in cash I made up for in enthusiasm. One day, I approached the table at which sat the formidable Clarissa Dickson Wright who took one look at the pile of books in my arms and said, “Are you really going to buy all those?”

I blushed furiously, trying to respond.