Bitter Honey: Recipes and Stories from Sardinia

I have tried several recipes from this cookbook so far and have enjoyed them all. The cover is pretty too, which I appreciate since I like to put my cookbooks on display in my pantry.

The book "Bitter Honey", in contrast to its title, is a "sweet" read. Great inspiration for creative tasty cooking.The book is also a full satisfying pleasure to gaze at, peruse, and have as a good future reference for menus and meals.Relying upon a simple graphic design style, and for sure the aphorism, that "less is more", the layout, colors, text, photographs, and recipes, pass along the unpretentious, but delicious food culture of Sardinia.I purchased the "digital edition" for an ipad.If you really like to cook, eat, and enjoy the inspiration of having a collection of cookbooks on your shelf for reference, it might be best to order up a hard-copy.The book is an easy comfortable read, and thinking about the recipes, is bound to help you whip-up and serve up, your own combination of simple ingredients, for both the pleasure and health of eating.Seventy-plus-years a USA Californian, I thought the book was a great thought shield, and anti-dote to the whole culture and crowd of Doordash, Ubereats, BunsontheRun, TVdinner, Grabandgo, Gobbleandgo,Gulpandgo, Chompandchoke, Drive-thru-grab-the-bag, and all who live life at digital hyper-speed style. (Wasn't there a slow food movement once?)As I recall, isn't that the lifestyle that leads to, well indigestion, headaches, and methane gas coming out your back-end that wrecks the earth's atmosphere? (big grin)The book is more an overview, rather than an anthropological, sociological, or historical, analysis of Sardinian food and culture.Written in a personal experience anecdotal style, the book inspires one to seek out even more detailed books about an old and cultured part of the world. The "New California" could use a huge dose and lesson of that old world simplicity right now.So, sip a little red Sardinian wine, chew your food slowly, and savor the flavors of a good read.

This is a beautifully designed cook book, the inside is just as lovely as the outside. Recipes are easy to follow and in true Italian style, aren’t too precise. (For example, you sauté the cauliflower until it starts to turn brown and smell good - not for a specific number of minutes.) It makes a great gift.I’m gluten-free and vegetarian and still found a number of things in this book that I could eat or easily modify. Not every page, but enough to be worthwhile.If I were digging for kvetches, I think the fact that the author is British rather than Sardinian makes this feel a little less authentic than when people write about the foods of their own cultures. But you can’t blame a girl for the misfortune of not having been born on a Mediterranean island, and she does a great job capturing and explaining the local culture and cuisine.

I have thing for cookbooks and this is one of the most beautiful ones I own. I've only been to Sardinia once but this book fully took me back there- it's rare that a cookbook fully transports you to a location. So far I've only made the fried sage leaves and roasted pecorino but they were amazing. There isn't a single dish that I wouldn't try.I saw other reviewers comment on the author's use of bottarga.. so ok she does use it a lot but it really is a Sardinian staple. You probably won't find it at your local grocery store but I've actually been able to find it somewhat easily.... check with your local specialty markets or order it online.

I’ve been to Sardinia, so the minute I found out about this book I immediately put it on my to buy list. It has finally arrived.The hard cover is a great quality, the weight of the paper and print finish leaves a pleasant feel to the fingers as you flip through the pages, everything is romantic about this book from the beautiful pictures, to the simplicity of the food and the little stories. It’s a book for those who wants to learn the sardo way of life, even if you haven’t been there.It’s important to know that this is not a book for those who look to learn to cook (although the recipe are simple) or trying to learn new techniques, this is a book for the avid cook who wants to navigate the culture and have a taste of a place. Some say that there’s too many pictures of the Letitia but that’s fine because It’s exactly a book that takes you on a trip through the eyes and excitement of a traveler. I know that Bottarga comes often on the recipe but it’s like saying soy sauce came to often in a Japanese cookbook, i understand that it’s not easily available but it can be acquire from many online stores, it’s pricey but a little goes a long way.Overall this book is exactly what I expected, looks great on the bookshelf as well as coffee table.

Unique recipes and beautiful book. My executive chef partner wanted me to buy two so he could give one to his sous chef. Love the recipes.

Bitter Honey takes me back to a place that I love. The photos, recipes, and stories are exquisite. Thank you Ms. Clark for this work of art and bringing a piece of Italy to anyone who owns this book. Buon Appetito!

Everything I’ve made from the cookbook has been wonderful so far, very flavorful and I’ve gotten many compliments. If you’re at all interested in learning about Sardinian/Italian cooking, check out this book. It’s been my go-to cookbook for about a year now.

Having bought my Sardinian wife and our adult daughter copies of this book, which they both love, when it first came out, we later bought this as a small thank you gift for a friend, an accomplished cook. She too loves the stories of life on the island, the recipes and their background. A cookbook and story book all in one.

Great

Nice read, attractive lay-out

Beautiful book with lots of great recipes

Delighted with this new edition to my shortlist of favourite cookbooks. There hasn’t been a single recipe we haven’t enjoyed. Letitia successfully conveys the feel of Sardinia in her writing - along with a healthy dollop of humour and respect for the island and its people.(She has also created a fun range of food pun artwork, ideal for the kitchen - Tomatoes on the Wine, Piano Tuna, Queue Cumbers etc. which is how we first discovered her.)