Olivia Potts

A Half Baked Idea
  • A Half Baked Idea

  • 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

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    Olivia Potts' mother died when she just twenty-five. Stricken with grief, she did something life changing and rather ridiculous: she gave up a high-flying legal career to study at the notoriously difficult Le Cordon Bleu, despite not being able to cook. No one ever told Olivia you couldn't bake your way to happiness - but could you?
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    '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

    'Funny, sharp and sad. I laughed so much (and I cried)' Ella Risbridger, author of Midnight Chicken

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

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.


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