Bitter Honey: Recipes and Stories from the Island of Sardinia
In Bitter Honey, seasoned chef Letitia Clark invites us into her new home on one of the most beautiful islands in the Mediterranean Sea – Sardinia. Cooking here reflects life: it is a slow and relaxed affair.
It is Mediterranean cooking at its purest, making liberal use of olive oil, fish, and fresh vegetables. But it’s also distinguished by indigenous ingredients that are becoming hot trends in America: pecorino, flatbread, fava beans, fregola, and bottarga.
Hardcover, 256 pages
Dimensions: 7.85 x 1.25 x 10.05 inches
My name is Letitia and I am an author, chef, illustrator and food writer.
Originally from Devon, I trained at Leiths School of Food & Wine after a degree & Masters in English Literature. After graduating I worked in London restaurants (inc. Spring, The Dock Kitchen, Morito, Moro, Ellory-now-Leroy), as well as cooking for events, weddings, markets stalls and pop ups.
In between kitchen jobs I worked in publishing at Bloomsbury, Profile, Slightly Foxed and Prospect Books where I mostly made coffee and bad jokes. I’ve been featured in PPC, Code, The Evening Standard and Waitrose, The Guardian, Elle, Conde Nast Traveller, Olive, The Times, The Financial Times, The Telegraph, The Sunday Times, Sunday Brunch, The New York Times, Eater, etc. I’ve also written for The Food Almanac and Il Corriere della Sera.
In 2017 I moved from London to Sardinia and began writing, drawing and cooking full-time, as well as teaching English. My first book, Bitter Honey: Recipes and Stories from the Island of Sardinia, was published in April 2020. It was voted one of the best food books of 2020 by The Times, and one of the only cookbooks worth buying in lockdown by The New York Times. It was also Highly Commended by The Guild of Food Writers in the First Book category.