Bitter Honey: Recipes and Stories from Sardinia


Product Details

$40.00  $36.80
Hardie Grant Books
Publish Date
7.6 X 9.9 X 1.2 inches | 2.25 pounds

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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.�Her first professional kitchen was�The Dock Kitchen, where she worked for a year. Craving the literary side of her life she went back to Edinburgh University to complete a Masters in English Literature, while cooking and baking in the now notorious�Peter's Yard�in the evenings.�From here she briefly pursued a career in publishing, before feeling herself called back to the stove and becoming head baker at�Spring. She worked her way around the pastry and savory section, before accepting a job as Head Pastry Chef at the now Michelin-starred�Ellory. After 7 months here, with itchy feet yet again, 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. Here they are building a small farm and dairy, while Letitia writes about the food they cook and records the recipes.