{"product_id":"butter-a-celebration-hardcover","title":"Butter: A Celebration - Hardcover","description":"\u003cp\u003eby \u003cb\u003eOlivia Potts\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e'This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson \u003cbr\u003e 'The last word on butter. Everyone who cooks needs this book' Diana Henry\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eSwirled 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\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eButter: A Celebration\u003c\/i\u003e is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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: \u003cp\u003e\u003c\/p\u003e *Turkish eggs with yoghurt and chill butter \u003cbr\u003e *Butter-basted rib eye steak \u003cbr\u003e *Steamed artichoke with anchovy butter \u003cbr\u003e *Grilled kippers with horseradish butter \u003cbr\u003e *Buttermilk pancakes \u003cbr\u003e *Sticky gingerbread \u003cbr\u003e *French salted butter biscuits \u003cbr\u003e *Brioche feuilletée \u003cbr\u003e *Damson plum crumble \u003cp\u003e\u003c\/p\u003e\u003cb\u003ePraise for \u003ci\u003eA Half-Baked Idea\u003c\/i\u003e by Olivia Potts: \u003c\/b\u003e \u003cbr\u003e\u003cb\u003e'Uplifting' Prue Leith \u003c\/b\u003e \u003cbr\u003e\u003cb\u003e'Wit and warmth on every page' \u003ci\u003eThe Times \u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cb\u003e'An utterly beautiful, moving, bittersweet book. I loved it' Dolly Alderton\u003c\/b\u003e \u003cbr\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e, \u003cb\u003e'If you want to be a good cook, a joyful cook, you need to understand butter.'\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eButter: A Celebration\u003c\/i\u003e is a joyous immersion in all things butter, revelling in its alchemical power to transform almost any dish, from good to transcendent.\u003cb\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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: \u003cp\u003e\u003c\/p\u003e *Turkish eggs with yoghurt and chill butter \u003cbr\u003e *Butter-basted rib eye steak \u003cbr\u003e *Steamed artichoke with anchovy butter \u003cbr\u003e *Grilled kippers with horseradish butter \u003cbr\u003e *Buttermilk pancakes \u003cbr\u003e *Sticky gingerbread \u003cbr\u003e *French salted butter biscuits \u003cbr\u003e *Brioche feuilletée \u003cbr\u003e *Damson plum crumble, \u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOlivia is an award-winning writer and chef. After a career at the criminal bar, she retrained in professional patisserie at Le Cordon Bleu. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eShe is resident cookery columnist at the \u003ci\u003eSpectator\u003c\/i\u003e and has written for \u003ci\u003edelicious\u003c\/i\u003e, \u003ci\u003eSainsbury's Magazine\u003c\/i\u003e, \u003ci\u003eGrazia\u003c\/i\u003e, \u003ci\u003eGlamour\u003c\/i\u003e, \u003ci\u003eThe Times\u003c\/i\u003e, \u003ci\u003eGuardian\u003c\/i\u003e and \u003ci\u003eTelegraph\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eShe was the winner of the Fortnum \u0026amp; Mason Debut Food Book Award for her memoir \u003ci\u003eA Half-Baked Idea\u003c\/i\u003e and the Guild of Food Writers' Food Writer Award in 2020.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.84 x 7.72 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 02, 2023\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":47400544272562,"sku":"9781472284648","price":36.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0770\/3891\/1666\/files\/8b81595419f23ea2a165277488397690.webp?v=1778086039","url":"https:\/\/box.dadyminds.org\/products\/butter-a-celebration-hardcover","provider":"DADYMINDS BOX","version":"1.0","type":"link"}