Butter: A Celebration - Hardcover
$36.99
Skip to product information
*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 Praise for A Half-Baked Idea by Olivia Potts:
'Uplifting' Prue Leith
'Wit and warmth on every page' The Times
'An utterly beautiful, moving, bittersweet book. I loved it' Dolly Alderton
*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,
Butter: A Celebration - Hardcover
$36.99
by Olivia Potts (Author)
'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
Swirled into hot sugar to create a silken, smoky caramel, or browned until nutty and speckled before being folded through cake batter or buttercream. Dotted on to vegetables before roasting or braising, stirred through rice after cooking. Butter won't just transform your individual dishes, but will transform your way of cooking
*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 Praise for A Half-Baked Idea by Olivia Potts:
'Uplifting' Prue Leith
'Wit and warmth on every page' The Times
'An utterly beautiful, moving, bittersweet book. I loved it' Dolly Alderton
Back Jacket
, '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,
Author Biography
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.
Number of Pages: 368
Dimensions: 1.1 x 9.84 x 7.72 IN
Illustrated: Yes
Publication Date: May 02, 2023
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
Shipping & Returns
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.
We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.
