Olivia Potts: Butter - a celebration

<p>This week, we’re celebrating three years of Cooking the Books with its very first guest, <a href="https://shows.acast.com/cooking-the-books/episodes/olivia-potts-a-half-baked-idea" rel="noopener noreferrer" target="_blank">Olivia Potts</a> and her latest book,<em> Butter: A Celebration.</em></p><br><p>Her journey from barrister to butter, her latest book is told with what Nigella calls 'her devilish wit', both in her award-winning memoir,<a href="https://www.penguin.co.uk/books/312120/a-half-baked-idea-by-potts-olivia/9780241380468" rel="noopener noreferrer" target="_blank"><em> A Half Baked Idea</em></a> and now in a book that has GONG written all over it:<em> </em><a href="https://www.waterstones.com/book/9781472284648" rel="noopener noreferrer" target="_blank"><em>Butter: a Celebration</em></a><em>.&nbsp;&nbsp;&nbsp;</em></p><br><p>She’s the host of the <a href="https://www.spectator.co.uk/podcast/with-olivia-potts/" rel="noopener noreferrer" target="_blank">Spectator podcast</a>, she writes for the Spectator magazine as well as running a successful catering company with her kitchen wife, best friend and fellow food writer, <a href="https://shows.acast.com/cooking-the-books/episodes/kate-young-the-little-library-cookbook" rel="noopener noreferrer" target="_blank">Kate Young.</a> And here she talks about the enduring allure of one of the most versatile ingredients in the larder.</p><br><p>Check out Gilly's <a href="https://gillysmith.substack.com/?utm_medium=podcast&amp;utm_campaign=CTA_1" rel="noopener noreferrer" target="_blank">Substack</a> for extra content from Cooking the Books guests each week</p><p><br></p><br /><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>