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Bitter honey : recipes and stories from Sardinia / Letitia Clark.

Clark, Letitia, (author.).

Available copies

  • 4 of 4 copies available at Bibliomation.
  • 1 of 1 copy available at Woodbury Public Library. (Show)

Current holds

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 -

Record details

  • ISBN: 1784882771 : HRD
  • ISBN: 9781784882778 : HRD
  • ISBN: 9781784882778
  • ISBN: 1784882771
  • Physical Description: 1 volume ; 25 cm
  • Publisher: London : Hardie Grant Books, 2020.
Subject: Cooking, Italian > Sardinian style.
Cooking, Mediterranean.
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Syndetic Solutions - Publishers Weekly Review for ISBN Number 1784882771
Bitter Honey : Recipes and Stories from Sardinia
Bitter Honey : Recipes and Stories from Sardinia
by Clark, Letitia
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Publishers Weekly Review

Bitter Honey : Recipes and Stories from Sardinia

Publishers Weekly


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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 tiramisù 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.)


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