Bitter honey : recipes and stories from Sardinia / Letitia Clark.
- 4 of 4 copies available at Bibliomation.
- 1 of 1 copy available at Woodbury Public Library. (Show)
0 current holds with 4 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Woodbury Public Library||641.594 CLARK (Text to phone)||34018150371617||Adult New Nonfiction||Available||-|
|Mark Twain Library Association - Redding||641.59 CLA (Text to phone)||33620147414524||Adult Nonfiction||Available||-|
|Milford Public Library||641.594 C (Text to phone)||34013145776111||Adult Nonfiction||Available||-|
|Somers Public Library||641.594 CLA (Text to phone)||34042146614989||Adult Nonfiction||Available||-|
- ISBN: 1784882771 : HRD
- ISBN: 9781784882778 : HRD
- ISBN: 9781784882778
- ISBN: 1784882771
- Physical Description: 1 volume ; 25 cm
- Publisher: London : Hardie Grant Books, 2020.
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|Subject:||Cooking, Italian > Sardinian style.
Publishers Weekly Review
Bitter Honey : Recipes and Stories from Sardinia
(c) Copyright PWxyz, LLC. All rights reserved
British transplant Clark offers a wide-eyed look at Sardinia, an Italian island featuring a spectacular coast and a rural interior with an "almost biblical" landscape. Interstitial mini-essays describe some of the local products, such as sheep's cheese ("sheep outnumber people three to one" on Sardinia) and bottarga, a "sort of fishy fruit gum" transformed into a spread with anchovies and tuna and grated over linguine with clams. In a chapter on vegetables, Clark covers every aspect of preparing and consuming artichokes, then provides recipes for preserving them in oil and braising them with olives. She states up-front that she is not aiming to adhere to tradition and readily mixes Sardinian classics with dishes from elsewhere: egg ravioli with pumpkin filling from the mainland sit side by side with Sardinia's "iconic" malloredu and hedgehog-shaped culurgionis stuffed with potato and mint. In the seafood chapter, salmon--not a Mediterranean fish--appears along with the local dishes of baby octopus and cuttlefish. Likewise, for desserts Clark includes a recipe for seadas--Sardinia's famed fried pastries with cheese and honey--as well as one for a liquored-up tiramisÃ¹ from northern Italy. The recipe instructions are clear and chatty, with a generous number of variations and accompaniments suggested. Home cooks will delight in this charming, culinary look at this Italian island. (Apr.)