Honey from a Weed
This is an extraordinary book: more a journal of history, personal reminiscence and illustrations. A genre all of its own.
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Letitia Clark
Food writer
https://letitiaclark.co.uk/Letitia Clark is a chef, food writer and illustrator. After completing a masters in English Literature and the diploma at Leith’s School of Food and Wine she worked in some of London’s top restaurants before setting up as a freelance chef, writer and illustrator. She is now based in Sardinia and is writing (and illustrating) a book of Sardinian Food.
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Letitia's favorite cookbooks
Italian Food
Perhaps less comprehensive than her French Provincial Cooking but still fascinating and filled with interesting historical anecdotes.
Essentials of Classic Italian Cooking
My go-to book for Italian recipes: the depth of detail is extraordinary and I trust her as I would my own Nonna.
Jane Grigson's Fish Book
Very good recipes and interesting introductions: informative and reliable.
How To Eat: The Pleasures and Principles of Good Food
Informative, passionate and totally lovable. With brilliant recipes.
The Food of Morocco
Beautiful, exotic and evocative: packed with information and the most wonderful photographs and recipes. Inspired me to go to Morocco immediately.
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