Butter: A Celebration - A joyous immersion in all things butter, from an award-winning food writer

'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 HenrySwirled 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 cookingButter: 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 feuilletée*Damson plum crumblePraise 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., The last word on butter. Everyone who cooks needs this book., A love letter to the household staple., An uplifting tribute to the singular power of butter to elevate any dish, whether basted onto juicy grilled scallops or drizzled over brioche. , 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.

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.