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 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
- Grilled kippers with horseradish butter
- Buttermilk pancakes
- Sticky gingerbread
- French salted butter biscuits
- Brioche feuilletee
- Damson plum crumble
