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By Letitia Clark.

Chef and illustrator Letitia Clark worked in a host of London restaurants before moving to Sardinia on the Mediterranean where she currently lives. In Bitter Honey, Clark details what goes on in la cucina sarda, which as it turns out, is really all about simplicity, freshness, and a slow pace of life. The Sardinian diet consists mainly of vegetables, grains, pulses, and some cheese, but very little dairy and meat. Clark’s recipes follow suit and each is coupled with a story of the relaxed lifestyle of Italian island living—and cooking.