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    La Vita è Dolce von Clark, Letitia

    Italian-Inspired Desserts

    La Vita è Dolce is an exciting take on Italian baking by food writer and trained pastry chef, Letitia Clark.

    Featuring over 80 Italian desserts, La Vita è Dolce showcases Letitia's favourite puddings inspired by her time living in Sardinia.

    Whether you’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.

    La Vita è 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.

    Autor Clark, Letitia
    Verlag Hardie Grant Publishing Group
    Einband Fester Einband
    Erscheinungsjahr 2021
    Seitenangabe 256 S.
    Meldetext Versandbereit innert 24 Stunden
    Ausgabekennzeichen Englisch
    Abbildungen Hardback; farb. Abb.
    Masse H24.8 cm x B19.0 cm x D2.8 cm 1'150 g
    Coverlag Hardie Grant London (Imprint/Brand)
    Fester Einband
    Versandbereit innert 24 Stunden
    Fr. 35.90

    Über den Autor Clark, Letitia

    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, as well as continuing her work as an illustrator.

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