Wild Figs and Fennel by Letitia Clark

Anyone who thinks there is hardly anything new to learn about Italian cuisine has not yet read a book by Letitia Clark. Her latest work covers a year in her kitchen, simply from spring to winter. You get oriented quickly and then keep getting stuck. Sun-warmed photos of Sardinia, Clark’s homeland. A zucchini cake with blackberries, a squid ragù, a celery and grapefruit salad. Of sensual, small texts that immediately awaken a desire to travel.