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In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted aubergines with honey, mint, garlic and 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. Each recipes and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun all rolled into one.
The recipes in this book do not take long to make, but you can taste the ethos behind every one of them - one which invites you to slow down, and nourish yourself with fresh food, friends and family.
Yes, we have other spirits and classic cocktails, but we want to celebrate and share mezcal—Mexico's indigenous spirit made from agave and a cousin of tequila—with Rochester and beyond. Bitter Honey is about hospitality.
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.