How to Butter Toast

How to Butter Toast is the antidote to cookbook-overload. In this fun and entertaining recipe book without any recipes, Ottolenghi co-writer Tara Wigley equips you with rhymes and confidence to cook great food instinctively.

Reviews

‘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