Our desert island pick.
Sardinia is one of Italy’s most enigmatic destinations, teeming with wild natural beauty and completely unique ingredients. In Bitter Honey, seasoned chef Letitia Clark invites us into her home to teach us the cooking traditions and rustic recipes on one of the most beautiful islands in the Mediterranean Sea. Cooking here reflects life: it is a slow and relaxed affair, whether it’s slow-roasted meat cooked over an open flame, matured cheeses, or beans and vegetables.
Why do we love this book? The recipes might seem unassuming, but they burst with taste of place – one bite, and we’re sailing toward the craggy coast of this magical Mediterranean island.
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. After years of working in both professional kitchens and the publishing industry (including a job as Head Pastry Chef at the now Michelin-starred Ellory), 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. Bitter Honey is her first book, and she will soon release a second book of Italian-inspired sweet things.