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9781472284648

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This is, quite frankly, my dream book. Buttery bliss from cover to cover. -- Nigella Lawson The last word on butter. Everyone who cooks needs this book. -- Diana Henry

This is, quite frankly, my dream book. Buttery bliss from cover to cover. -- Nigella Lawson The last word on butter. Everyone who cooks needs this book. -- Diana Henry A love letter to the household staple. * Stylist * An uplifting tribute to the singular power of butter to elevate any dish, whether basted onto juicy grilled scallops or drizzled over brioche. * Harper's Bazaar * Olivia's book walks through the fundamentals of cooking with butter . . . then ventures into recipes and techniques to bring the best out of butter and transform your cooking. * BBC Good Food * Butter is a mighty subject and Olivia Potts knows more than a thing or two about it. This kind of book can be daunting for both author and reader - there's so much to cover - but Potts has been masterful in her choice of recipes and the techniques she focuses on. Her voice is warm, never dry or instructional. As she stands by your side in the kitchen, she makes even the most complicated buttery confection seem possible. If you've always wanted to get to grips with butter - to understand how it works - this book is essential. I'll be working my way through it. -- Diana Henry * Telegraph * It takes a certain chutzpah to write an entire cookbook dedicated to butter, but Olivia Potts carries it off. Her devotion to the yellow fat is endearing. In a collection of excellent recipes and essays she makes the case for more buttery delight in our lives. As she explains, butter has the power to transform the flavour and texture of countless dishes, from mashed potatoes and scrambled eggs to lobster rolls and tarte au citron. * The Times, Best Cookbooks of 2022 * This is, quite frankly, my dream book. Buttery bliss from cover to cover. -- Nigella Lawson The last word on butter. Everyone who cooks needs this book. -- Diana Henry

Author Information

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.

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