Butter: A Celebration

'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: 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 mille-feuille, from oysters Rockefeller to saffron and yoghurt 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 feuilletee

*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

“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

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.

'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: 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 mille-feuille, from oysters Rockefeller to saffron and yoghurt 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 butterButter-basted rib eye steakSteamed artichoke with anchovy butterGrilled kippers with horseradish butterButtermilk pancakesSticky gingerbreadFrench salted butter biscuitsBrioche feuilletee*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

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