Wild Figs and Fennel

A Year in an Italian Kitchen

Letitia Clark

$55

Hardback

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English

Hardie Grant Books (UK)
25 April 2024

National & regional cuisine; Pasta dishes

Indulge in a year of Italian culinary bliss.

Wild Figs & Fennel is not just a collection of seasonal recipes; it'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’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’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.

By: Letitia Clark
Imprint: Hardie Grant Books (UK)
Country of Publication: United Kingdom
Dimensions: Height: 248mm, Width: 190mm, Spine: 30mm
Weight: 1.130kg
ISBN: 9781784886189
ISBN 10: 1784886181
Pages: 272
Publication Date: 25 April 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.

Reviews for Wild Figs and Fennel: A Year in an Italian Kitchen

"""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,"