Autorentext

Olivia is an award-winning writer and chef. After a career at the criminal bar, she retrained in professional patisserie at Le Cordon Bleu.

She is resident cookery columnist at the Spectator and has written for delicious, Sainsbury's Magazine, Grazia, Glamour, The Times, Guardian and Telegraph.

She was the winner of the Fortnum & Mason Debut Food Book Award for her memoir A Half-Baked Idea and the Guild of Food Writers' Food Writer Award in 2020.

Klappentext

  , 'If you want to be a good cook, a joyful cook, you need to understand butter.'

Butter: A Celebration is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent.****

Award-winning food writer Olivia Potts takes us on a grand tour of butter and its many varied applications, from old school chicken Kiev to millefeuille, from oysters Rockefeller to Iranian tahdig. This is a book to be savoured for its wonderful writing, as well as for its irresistible recipes and expert introduction to patisserie, too. Full of history, anecdotes and, of course, delicious recipes resplendent with butter, it includes:

Turkish eggs with yoghurt and chill butter
Butter-basted rib eye steak
Steamed artichoke with anchovy butter
Grilled kippers with horseradish butter
Buttermilk pancakes
Sticky gingerbread
French salted butter biscuits
Brioche feuilletée
*Damson plum crumble,

Zusammenfassung
A celebration of all the varied and delicious ways of cooking with butter.