Description
AMAZON
Escape to Sardinian Paradise with Bitter Honey. Award-winning chef Letitia Clark invites you to her sun-drenched home on the breathtaking island of Sardinia in this enchanting cookbook. More than just recipes, Bitter Honey is an invitation to slow down and savor life, inspired by the fresh, vibrant flavors of the Mediterranean. Transport yourself to turquoise waters and a relaxed pace as you explore simple yet delicious dishes like Roasted Eggplant with Honey, Mint, Garlic and Salted Honey, and Pecorino Salad with Walnuts and Honey. From regional specialties like Malloreddus with Sausage and Tomato to joyful anecdotes and stunning visuals, Bitter Honey is a culinary journey and a window into a coveted Mediterranean lifestyle. (Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category, 2021). Please note: Additional shipping fees may apply for items fulfilled directly by selling partners.
Editorial Reviews
Review
“You’ll feel her contagious enthusiasm throughout the pages of this beautiful book in recipes like artichokes four ways, saffron risotto with oranges and mascarpone, blood orange cake and olive oil with ricotta, roast squid stuffed with herbs and anchovies, and culurgioinis ― traditional Sardinian dumplings filled with potatoes and cheese. “
About the Author
Letitia Clark was born in the UK in 1987. After completing a degree in English Literature at Durham University she put her love of food into practice and completed the diploma course at Leith’s School of Food and Wine. Her first professional kitchen was The Dock Kitchen, where she worked for a year. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, while cooking and baking in the now notorious Peter’s Yard in the evenings. From here she briefly pursued a career in publishing, before feeling herself called back to the stove and becoming head baker at Spring. She worked her way around the pastry and savory section, before accepting a job as Head Pastry Chef at the now Michelin-starred Ellory. After 7 months here, with itchy feet yet again, she moved to Morito, where she met her Sardinian partner, Luca, who was also a chef. Craving open spaces, rustic Italian food and a self-sufficient lifestyle they quit their jobs and London and moved to rural Sardinia. Here they are building a small farm and dairy, while Letitia writes about the food they cook and records the recipes.
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