Bitter Honey: Recipes and Stories from Sardinia (Letitia Clark) Bread a few spots & some

a few spots & some fading

dates) in pencil to verso

and crumbles made with oat flour

enchilada casserole

Bitter Honey: Recipes and Stories from Sardinia (Letitia Clark) Bread a few spots & someIn 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.