Wild Figs and Fennel

The author of Bitter Honey charts a year in her Sardinian kitchen: boiled eggs with grated bottarga in spring, zucchini and white peach salad in the summer, chicken braised with grapes and fennel in the fall, pavlova with mandarin curd and fresh bay leaves in winter. The recipes aren’t strictly Sardinian—Clark finds treasures wherever she eats. – Maggie Hoffman * Epicurious *

Letitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London’s top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, cook, teach classes and workshops, as well as continuing her work as an illustrator. She is the author of Bitter Honey and La Vita e Dolce.