Bitter Honey: Recipes and Stories from the Island of Sardinia

(Hardback)

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Description

In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them one which invites you to slow down, and nourish yourself with fresh food, friends and family.

The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted aubergines with honey, mint, garlic and burrata, or a fresh, zesty salad of Celery, orange, anchovy and hazelnut, followed by Malloreddus (the shell-shaped pasta from the region) with crab, saffron and tomato.

Each recipes and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise.With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun all rolled into one.

Reviews

Reading Letitia Clarks Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. * Nigella Lawson *
A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitias] move to Sardinia and the unique rhythms of island life. * The Sunday Times Style *
Just lovely. Fans of the Italian South will love particularly. * Marina OLoughlin *
Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live. * BBC Good Food Magazine *
One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. * Olia Hercules *
Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy. * Bee Wilson *

Author Bio

Letitia Clark is a writer and a chef. After graduating in English Literature from Durham University she went on to complete the diploma course at Leiths School of Food and Wine.Her first professional kitchen wasThe Dock Kitchen. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, whilst cooking and baking in the now notoriousPeters Yardin the evenings. Her subsequent kitchen jobs included Spring and Morito, where she met her Sardinian partner, Luca, who was also a chef. The couple quit their jobs and life in London and moved to rural Sardinia. Here Letitia writes, paints and cooks, and is in the process of setting up her own Agriturismo.