A Half Baked Idea

Informationen zum Autor Olivia Potts is an award-winning food writer and chef. She read English at the University of Cambridge and practised as a criminal barrister for five years before deciding to leave the bar for a career in food. In 2017, she graduated from Le Cordon Bleu and was awarded the Young British Foodies Fresh Voices in Food Writing Award. Her first book, A Half Baked Idea, won the Fortnum and Mason's Debut Food Book Award 2020, and a 'Best in the World' prize for Food Writing at the Gourmand Awards 2020. In 2019 she was shortlisted for the Fortnum and Mason Cookery Writer of the Year Prize. Now Olivia is the cookery columnist for the Spectator, and also writes for the New Statesman, the Guardian and the Telegraph, among others. Klappentext Olivia Potts is an award-winning food writer and chef. She read English at the University of Cambridge and practised as a criminal barrister for five years before deciding to leave the bar for a career in food. In 2017, she graduated from Le Cordon Bleu and was awarded the Young British Foodies Fresh Voices in Food Writing Award. She was recently shortlisted for the Fortnum and Mason Cookery Writer of the Year Prize 2019. Now Olivia is the cookery columnist for the Spectator, and also writes for the New Statesman, the Guardian and the Telegraph, among others. A Half Baked Idea is her first book. Zusammenfassung WINNER OF THE FORTNUM & MASON'S DEBUT FOOD BOOK AWARD 'A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph' THE SECRET BARRISTER 'An utterly beautiful, moving, bittersweet book on love and loss. I loved it' DOLLY ALDERTON _ At the moment her mother died, Olivia Potts was baking a cake, badly. She was trying to impress the man who would later become her husband. Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, a way of surviving, and making sense of her life without her mum. And so she concocted a plan: she would begin a newer, happier life, filled with fewer magistrates and more macaroons. She left the bar and enrolled on the Diplôme de Pâtisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards - and a mind-boggling array of knives to boot. Interspersed with recipes ranging from passionfruit pavlova to her mother's shepherd's pie, this is a heart-breaking, hilarious, life-affirming memoir about dealing with grief, falling in love and learning how to bake a really, really good cake. _ 'Moving, funny and mouth-watering in equal measure - a difficult literary confection to master' Guardian ' There is wit and warmth on every page . This is a book of courage, consolation and more custard than you can shake a whisk at ' Laura Freeman, Times 'A love story , with sadness, humour and tension. Uplifting ' Prue Leith, Spectator 'A brilliant , brave and beautiful book: funny and charming ; utterly inspiring and life-affirming ' Olivia Sudjic 'A heart-wrenching yet humorous portrayal of grief , a delicious collection of recipes , an inspirational tale of changing careers, and a feel good love story ' Vogue 'An honest, brave<...

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Olivia Potts is an award-winning food writer and chef. She read English at the University of Cambridge and practised as a criminal barrister for five years before deciding to leave the bar for a career in food. In 2017, she graduated from Le Cordon Bleu and was awarded the Young British Foodies Fresh Voices in Food Writing Award. She was recently shortlisted for the Fortnum and Mason Cookery Writer of the Year Prize 2019. Now Olivia is the cookery columnist for the Spectator, and also writes for the New Statesman, the Guardian and the Telegraph, among others. A Half Baked Idea is her first book.

Résumé

WINNER OF THE FORTNUM & MASON'S DEBUT FOOD BOOK AWARD

'A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph' THE SECRET BARRISTER

'An utterly beautiful, moving, bittersweet book on love and loss. I loved it' DOLLY ALDERTON
_

At the moment her mother died, Olivia Potts was baking a cake, badly. She was trying to impress the man who would later become her husband.

Afterwards, grief pushed Olivia into the kitchen. She came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Her cakes sank and her custard curdled. But she found comfort in jams and solace in pies, and what began as a distraction from grief became a way of building a life outside grief, a way of surviving, and making sense of her life without her mum.

And so she concocted a plan: she would begin a newer, happier life, filled with fewer magistrates and more macaroons. She left the bar and enrolled on the Diplôme de Pâtisserie at Le Cordon Bleu, plunging headfirst into the eccentric world of patisserie, with all its challenges, frustrations and culinary rewards - and a mind-boggling array of knives to boot.

Interspersed with recipes ranging from passionfruit pavlova to her mother's shepherd's pie, this is a heart-breaking, hilarious, life-affirming memoir about dealing with grief, falling in love and learning how to bake a really, really good cake.
_

'Moving, funny and mouth-watering in equal measure - a difficult literary confection to master' Guardian

'There is wit and warmth on every page. This is a book of courage, consolation and more custard than you can shake a whisk at' Laura Freeman, Times

'A love story, with sadness, humour and tension. Uplifting' Prue Leith, Spectator

'A brilliant, brave and beautiful book: funny and charming; utterly inspiring and life-affirming' Olivia Sudjic

'A heart-wrenching yet humorous portrayal of grief, a delicious collection of recipes, an inspirational tale of changing careers, and a feel good love story' Vogue

'An honest, brave and funny account of what it is to love, to lose love and how to make macarons' Red