The sounds, sensations and tastes of Sardinia come alive in Bitter Honey, a recipe book and food memoir by chef Letitia Clark. When the author relocated from England to Sardinia, an island wedged in the Mediterranean Sea, she discovered a culture dense with culinary traditions, like the shell-shaped pasta called Malloreddus tossed with crab, saffron and tomato, or the roasted eggplants with honey, mint and garlic that are served alongside a gleaming hulk of burrata. In Sardinia, food is plentiful, nourishing and welcoming, comprising the kinds of dishes designed to share with friends and family on a balmy evening. Exactly the kind of thing we like to cook – and eat. Letitia Clark is a chef, illustrator and food writer based in Sardinia. As a chef, she has worked in London restaurants including Spring, Morito and Leroy, and her writing and illustrations have appeared in the Guardian, Elle, Conde Nast Traveller and The Sunday Times. Originally from Devon, she is now based in Sardinia where she writes about anchovies, Campari and lemons, and teaches English. Bitter Honey is her first book.