Guild of Food Writer's Awards, Highly Commended in 'First Book' category (2021)
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 Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato.
Each recipe 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.
Praise for Bitter Honey:
"Reading Letitia Clark's 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
"Just lovely. Fans of the Italian South will love particularly." - Marina O'Loughlin
"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
"One of the best cookbooks of the year" - The Times
Rezensionen / Stimmen
Reading Letitia Clark's 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 [Letitia's] 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 O'Loughlin * 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 *
Sprache
Verlagsort
Illustrationen
Full colour photography and illustrations throughout
Maße
Höhe: 250 mm
Breite: 196 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-78488-277-8 (9781784882778)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Letitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen, She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.
