Bitter Honey by Letitia Clark
The sounds, sensations and tastes of Sardinia come alive in , a recipe book and food memoir by chef Letitia Clark. When the author relocated from England to Sardinia, an island wedged in the Mediterranean Sea, she discovered a culture dense with culinary traditions, like the shell-shaped pasta called Malloreddus tossed with crab, saffron and tomato, or the roasted eggplants with honey, mint and garlic that are served alongside a gleaming hulk of burrata. In Sardinia, food is plentiful, nourishing and welcoming, comprising the kinds of dishes designed to share with friends and family on a balmy evening. Exactly the kind of thing we like to cook – and eat.
Letitia Clark is a chef, illustrator and food writer based in Sardinia. As a chef, she has worked in London restaurants including Spring, Morito and Leroy, and her writing and illustrations have appeared in the , , and . Originally from Devon, she is now based in Sardinia where she writes about anchovies, Campari and lemons, and teaches English. is her first book