Last Light in Sorrento

She hasn't tasted her own food in two hundred and thirty-one days. Nobody in her kitchen knows. Harper Leone seasons by jeweler's scale and pH strip, measures salt to the tenth of a gram, and sends out plate after perfect plate at the Los Angeles restaurant with her name over the door.A restaurant that is thirty days from closing.A debt with her signature on it.And a secret she can no longer control. Then a letter arrives from a notary in Naples. The grandfather Harper met only twice has died and left her everything: a villa above Sorrento, an olive terrace, a vineyard farmed by another family since 1946, and a blue tin of recipe cards written in a hand she barely remembers. The plan is simple: fly out, sign, sell, fly back.Ten days, and everybody keeps their job.But Angelo Leone left instructions about how his estate was to be offered to her. A hotel group wants the whole hillside and will not take part of it. The family farming the lower slope has spent generations keeping it alive. The village has opinions, delivered daily and without invitation. And the blue tin begins to reveal a family history Harper was never meant to inherit.Then, somewhere on that coast - basil first, then lemon, then everything at once - Harper begins to taste again.To sell it, she needs to feel nothing.To keep it, she has to discover what her family spent twenty years refusing to say. A luminous novel about food, family, inheritance, belonging, and the complicated roads that lead us home.