Italian–Inspired Desserts

La Vita è Dolce

La Vita &egrave; Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark.Featuring over 80 Italian desserts, La Vita &egrave; Dolce showcases Letitia&#39;s favourite puddings inspired by her time living in Sardinia.Whether you&rsquo;re looking for something fruity, nutty, creamy, chocolatey or boozy, you will be seduced by the sweet aromas of every bake.Complete with anecdotes and beautiful location photography throughout, each recipe is authentic in taste but with a delicious, contemporary twist. From a joyful Caramelised Citrus Tart to a classic Torta Caprese, this is a stunning celebration of the sweet things in life, and is guaranteed to bring a slice of Italy into your home.

A beautiful book with a perfect balance: warm, engaging and playful, evoking the purest essence of Italian desserts whilst also bringing exciting new ideas and flavours to the table.

La Vita &egrave; Dolce is a peach of a book, which makes you feel that life is sweet, at least when you have a gelato in your hand. Letitia Clark, whose first book Bitter Honey, celebrated the food of Sardinia, has an extraordinary feeling both for the food of Italy and for sweet foods, from biscotti to panna cotta, from fruit tarts to green lemon posset. The recipes and photographs have a sunny kind of magic to them. Reading it put me in an instantly better mood.

The Italians know their sweet stuff and Clark has extracted all the goodness for us.

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&#39;s top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.

Recipes and Stories from the Island of Sardinia

Bitter Honey

Guild of Food Writer&rsquo;s Awards, Highly Commended in &lsquo;First Book&rsquo; category (2021)In Bitter Honey, seasoned chef Letitia Clark invites us into her home on one of the most beautiful islands in the Mediterranean Sea &ndash; Sardinia. The recipes in this book do not take long to make, but you can taste the ethos behind every one of them &ndash; one which invites you to slow down, and nourish yourself with fresh food, friends and family. The importance of eating well is even more pronounced here on this forgotten island. Try your hand at Roasted Aubergines with Honey, Mint, Garlic and Salted honey, or a Salad of Pecorino with Walnuts and Honey, followed by Malloreddus (the shell-shaped pasta from the region) with Sausage and Tomato. Each recipe and the story behind it will transport you to the glittering, turquoise waters and laid-back lifestyle of this Italian paradise. With beautiful design, photography, full colour illustrations and joyful anecdotes throughout, Bitter Honey is a holiday, a cookbook and a window onto a covetable lifestyle in the sun &ndash; all rolled into one.

Reading Letitia Clark&rsquo;s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food.

A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia&rsquo;s] move to Sardinia and the unique rhythms of island life.

Just lovely. Fans of the Italian South will love particularly.

Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live.

One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from.

Like a blast of Sardinian sunshine on a drab British lockdown evening. Full of artichokes, pasta and joy.

Letitia Clark is a food writer, illustrator and chef. Born in Devon, Letitia gained a degree and Masters in English Literature before deciding to pursue her other passion, food, and to train as a chef. She completed the Leiths diploma in Food and Wine and went on to work in some of London&rsquo;s top restaurants, including Spring, Morito and The Dock Kitchen. In 2017 she moved from East London to Sardinia, and began writing about food, as well as continuing her work as an illustrator.

Italian-inspired, Sweet and Savoury Recipes

For the Love of Lemons

Sweet, sour, sharp and bitter, lemons provide colour, zest and joy on even the darkest of days. 
 
From crisp summer salads to deliciously do-able pasta dishes and indulgent sweet delights, For the Love of Lemons celebrates the versatility of this much-loved citrus fruit. Seamlessly weaving history, anecdote and stories, as well as ways to use lemons outside the kitchen, bestselling author Letitia Clark dives into the enchanting world of lemons with a vibrant collection of Italian-inspired recipes that includes dishes such as Lemony Burrata with Spring Vegetables and Pistachio Pesto, Creamy Lemon and Mascarpone Carbonara, Chicken with Lemon, Saffron and Artichokes and Lemon Tiramisu. 
 
Complete with beautiful location photography throughout, it showcases the unrivalled ability of lemons to bring freshness and zing to your cooking.

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&rsquo;s top restaurants, including Spring, Morito and The Dock Kitchen, She now lives in Sardinia, where she continues to write, as well as continuing her work as an illustrator.

Letitia Clark

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.

A Year in an Italian Kitchen

Indulge in a year of Italian culinary bliss.Wild Figs &amp; Fennel is not just a collection of seasonal recipes; it&#39;s a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage. From refreshing summer salads to steaming bowls of wintery pasta, you&rsquo;ll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating. Whether you&rsquo;re looking for a supper for one or cooking for a hungry crowd, Letitia&#39;s vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy&rsquo;s beautiful seasonal produce along the way.

Letitia Clark

Praise for 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, ...

Books by Letitia Clark

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