num_pages: 256
description: 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. Meat is almost always slow roasted over an open fire often on a rustic spit. Cheese is made and matured slowly using age-old methods and tools. Beans and legumes and most vegetables too are cooked long and slow extracting all their sweetness. There is no sense of urgency about anything. The recipes in this book don't take long to make but you can taste the ethos behind every one of them  one which invites you to slow down to enjoy yourself to nourish yourself with food friends and family. Try your hand at Roasted eggplants with honey mint garlic &amp; burrata or a fresh zesty salad of Celery orange anchovy and hazelnut followed by Malloreddus (the shell-shaped pasta from the region) with crab saffron and tomato or a Roast chicken stuffed with ricotta and chard. If you're craving something sweet follow up with an Almond panna cotta with poached apricots or a bowl of Mascarpone and sour cherry ice cream. Each of these recipes and the stories behind them will transport you to the glittering turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design photography full color illustrations and joyful anecdotes throughout Bitter Honey is a vacation a cookbook and a window onto a covetable lifestyle in the sun  all rolled into one.
language: English
title: Bitter Honey: Recipes and Stories from Sardinia
publisher: Hardie Grant