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How to Butter Toast is the antidote to cookbook-overload; it is a recipe book without any recipes. In this collection of fun and entertaining rhymes Ottolenghi co-writer Tara Wigley makes cooking with ease a cinch for cooks of all levels. Perfect your roasts, bakes, sauces and cocktails with this gorgeous gift book. Melted butter on hot toast and served up on a plate. It seems like nothing, really, could be clearer or more straight. But though, in terms of things required, the number is just two, there is a lot of wiggle room for what there is to do. Cook, author and Team Ottolenghi writing partner Tara Wigley had been to cookery school, read hundreds of cookbooks and developed recipes for over a decade. Yet she found herself confused. The fewer the ingredients in a recipe, Tara found, the more confusion there was about how best to make it. In How to Butter Toast? Tara examines the many ways in which an everyday dish can be made. The result is a collection of rhymes that will enlighten and entertain, reassure and ultimately liberate the culinarily confused. This is a recipe book without any recipes, and one that will equip you with the confidence to cook great food instinctively. The rhymes provide reassuring - and memorable - answers to the culinary conundrums we often face: How long should I boil an egg? What''s the best way to crush garlic? How do I make mayonnaise, a martini or indeed the perfect cup of tea? Tara''s playful take on these food quandaries seems effortless but belies her knowledgeable and carefully researched approach to cooking. Beautifully packaged with bold and witty illustrations throughout, How to Butter Toast is the perfect gift for cooks of all levels - with Tara''s knowledge behind them to revolutionise the way they cook. This is the first book in a series Tara is publishing with Pavilion. ...
About the author
As the in-house writer of Team Ottolenghi over the last decade Tara Wigley has co-written eight major books, including million-selling Ottolenghi Simple and Falastin. In addition, she writes the weekly Ottolenghi Guardian column and the monthly column in the New York Times. She has a dedicated following on Instagram and writes about food in ways that audiences find engaging and informative. She was a judge on the 2022 Fortnum & Mason Food & Drink awards.
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'Full of useful cooking tips and tricks for so many different everyday meals and very tastefully done in gentle rhyme form! Love the uniqueness of this gorgeous little guide, great for family cooking, too!' Sabrina Ghayour
'Joyfully bonkers compendium of culinary wisdom.' The Times, 16 best cookbooks and food writing of 2023
'How to Butter Toast is light-hearted cooking advice told in rhyme. Think Felicity Cloake if she was channeling Ogden Nash'. Niki Segnit
'In just a couple of hours reading, I feel l've learned more than from reading dozens of recipes. It's something to dip into and return to with delight. A lovely kitchen companion.' Bee Wilson
'If you love reading cookbooks as bookbooks then then this is for you.' Georgie Hayden
'An ingenious, original, rhyming cookbook.' Dominique Woolf
'Can't wait to read it over martinis and poached eggs (probs not together).' Angela Clutton
'Brilliant, witty book by one who can write a ditty about anything. A cookbook without recipes - it's a BRILLIANT addition to any book shelf!' Ravinder Bhogal
'[A] unique and brilliant rhyming recipe book without any actual recipes but plenty of poems featuring all the clever tips and tricks for making eggs and vinaigrettes and martinis and toast truly your own.' Martha Delacey
'Charming' Nigella Lawson
'Amazing culinary instruction in poetry' Tamar Adler
'Quite unlike any other cookbook you're likely to have come across before. Rather than featuring recipes split into ingredient lists and method steps, it is all written in rhyming verse. Tara's poems offer sage instruction in all manner of essential kitchen tasks, from how to fry an egg to the best way to roast potatoes' Waitrose Weekend
'A book packed full of wise words. Useful and fun - something for everyone, whether a beginner or expert in the kitchen' Ed Smith
