A novel of love, grief and antipasti.
Francesca 'Frankie' Caputo has it all figured out. She's finally going to marry the man she loves and then they will live happily ever after. But when a freak accident cuts her fiancé Alex's life tragically short, all of Frankie's future plans suddenly disintegrate.
Drowning in grief, Frankie flees from her overbearing Italian-American family, and escapes to an abandoned cabin owned by Alex's parents in a remote part of Washington forest.
As her heart slowly begins to heal, Frankie discovers a freedom that's both exhilarating and unsettling to everything she has always known for sure. So when her old life comes crashing back in, Frankie must decide: will she slip quietly back into her safe, former existence? Or will a stronger, wiser Frankie Caputo stand up and claim her new life?
Foodies and foodlovers everywhere will be pleased to know that recipes for the dishes mentioned in Season of Salt & Honey are included in the book so you can make them for yourself; yum! It makes my mouth water to bring one of those recipes to you right now courtesy of Hannah Tunnicliffe and Pan Macmillan. The recipe is for Nzuddi, which are small almond biscuits.
About the Author
Born in New Zealand, Hannah Tunnicliffe is a self-confessed nomad. She has previously lived in Canada, Australia, England, Macau and, while travelling Europe, a campervan named Fred. She currently lives in New Zealand with her husband and two daughters, having happily ditched a career in Human Resources to become an author. When she is not writing or reading she can usually be found baking or eating and sometimes all four at the same time (which is probably somewhat hazardous). She is founder and co-author of the blog Fork and Fiction, which, unsurprisingly, explores her twin loves - books and food. Season of Salt and Honey is her second novel.
|Nzuddi, looking delicious and ready to eat|