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

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I adore lemon drizzle cake – but I decided to do a variation on this for a bit more show! (Don’t worry though, I still have my lemon drizzle loaf cake recipe also!) I also used my homemade lemon curd recipe for the filling – feel free to use shop bought, but making your own is so surprisingly easy! 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. BBC Radio 4 - The Food Programme - The Food Programme's Books of 2022". BBC . Retrieved 21 February 2023. Butter has had such an unwarranted bad press over the last 30-40 years that many people simply haven’t tasted butter! If you have never cooked with butter then this book is the perfect introduction, with delicious recipes such as:

This on top of the zesty buttercream and curd drizzle topping, you get the lemon taste in every bite of cake and it is just DELICIOUS! Of course I had to add some themed yellow sprinkles to the bake but they dont have to be yellow and they completely optional anyway! Place the next sponge layer on top, uncut side down. Press down gently with the palms of your hands held flat to ensure the cake remains level. Repeat the buttercream and curd layering process as before. 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:

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 * The book is not just full of recipes on how to use butter in everyday recipes but also takes you on a journey through the science and history of butter. A simple pat of butter can change the taste of so many foods. We all know it adds a wonderful flavour to baked potato or toast, but how many of us realise it’s also increasing your Vitamin D and preventing osteoporosis at the same time! Vitamin D is a fat-soluble vitamin and butter helps its absorption into the body. Photographer Matt Russell She grew up in Newcastle and studied English at the University of Cambridge, where she was president of the Cambridge Union. She then studied law at City, University of London [4] and was called to the bar in 2011, practising criminal law for five years. [1] Food career [ edit ]

I love baking with lemon – as you can tell! I find that lemon bakes along or with a combination of another flavour is the perfect alternative if someone doesn’t want a chocolate themed bake. Its also a preference of mine in the middle of summer as it hits the sweet craving perfectly! ENJOY! a b "Celebrated food writer Olivia Potts joins the Confidentials.com team". Confidentials. 13 January 2023 . Retrieved 21 February 2023. Unlike my Victoria spongeI decided to keep this as a 2 layer cake so that its easier for others to make if they only have two tins, and its easier to bake two anyway! Two layer cake, normal cake, sandwich cake – whatever you want to call it, its still delicious regardless!

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Enjoy the journey that author Olivia Potts takes you on with this delightful book. The perfect present for a special friend or as a gift for yourself to read while curled up on a sofa. Whilst the cakes are cooling, clean and attach the EasyWarm bowl to your Chef. Add the butter, icing sugar, milk, vanilla, salt, jam and food colouring, fit the creaming beater and splash guard Girling, Anna (14 August 2020). "A Half Baked Idea by Olivia Potts book review". TLS . Retrieved 21 February 2023. I feel a lemon flavour for a celebration cake is always a safe flavour as (usually!) everyone likes lemon! I also find its perfect for after dinner as the zesty and fresh lemon cleanses your mouth leaving a refreshing aftertaste.

I tend to think some people prefer a two layer cake as you can simply slather buttercream in the middle and on top and you are done – its the perfect cup of tea pairing!I love using these tins for my sponge cakes and also this angled spatula for spreading buttercream. On this occasion I piped the buttercream but the choice is yours! Grease and line three 7inch sandwich tins and place a silicone mat or acetate sheet onto a baking tray. Repeat this process with other colours, leaving some white, reserve the leftover melted chocolate. Allow to set at room temperature until completely solid. In short, this is (to quote my own words from the front of the book) quite frankly, my dream book: buttery bliss from cover to cover. It might seem a bit early to mention Christmas when we’re still in September, but it would make the perfect present. But just make sure you get one (or request one) for yourself, too. This is, quite frankly, my dream book. Buttery bliss from cover to cover' Nigella Lawson'The last word on butter.

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 * Lawson, Nigella (15 September 2022). "Butter by Olivia Potts". Nigella.com . Retrieved 21 February 2023. Reserve a handful of the freeze dried raspberries in a small bowl, to be used for decorating the top of the cake. Soon after Potts had qualified as a barrister, her mother died suddenly aged 54. Potts found that cooking, especially baking, helped her to cope with her loss, and took this further by enrolling for a nine-month pâtisserie diploma course at Le Cordon Bleu in London. She wrote about this part of her life in a memoir, A half baked idea, which was published in 2020, [5] [6] and won the Debut Book section of the Fortnum & Mason Food and Drink Awards. She won the Guild of Food Writers award for Food Writing in 2020, for her writing in Slightly Foxed, The Guardian, Grazia, The Spectator and Glamour. [7] Her second book, Butter, a cookery book, appeared in 2022; [8] [9] Nigella Lawson said of it that Potts "explains, educates, inspires, and writes like an angel with devilish wit". [10] I’m so entranced by this book, it’s a wonder I can drag myself away from it for long enough to write this review of it! Yes, its very subject matter is a draw in itself, but that hardly guarantees anything. A book that simply contained recipes that used butter would not be worth remarking on, after all. But Olivia Potts gives us so much more: she explains, educates, inspires, and writes like an angel with devilish wit. I exempt those who follow a vegan or dairy-free diet, but otherwise agree with the great Diana Henry that “Everyone who cooks needs this book.”