Poppy Cooks: The Potato Book
101 recipes from the Potato Queen
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- € 19,99
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- € 19,99
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– THE INSTANT SUNDAY TIMES NO.1 BESTSELLER –
'Not simply a social media sensation but, heartwarmingly, the actual, real thing... She is the High Priestess of The Potato.' – Nigella Lawson
'My jaw dropped when I opened this book – all I want to cook and eat now is potatoes. I am obsessed.' – Nathan Anthony, Bored of Lunch
'Poppy deserves to be both knighted and locked up for services to potatoes. She's a genius.' – Dermot O'Leary
You asked, and she delivered – this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book.
The spud – the humblest of ingredients – can be made into more than just mash (but if it is mash, make it the best mash ever), and in this book, Poppy O'Toole celebrates the range and variety from this mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time – whether it's a trusty roast, a melt-in-the-mouth fondant, moreish wedges and chips or the perfect bake. Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes, dauphinoise and patatas bravas), and even some old-school favourites (hello, potato smilies), not to mention a whole chapter dedicated to her sensational 15-hour potatoes.
Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.
PUBLISHERS WEEKLY
British chef O'Toole (Poppy Cooks: The Actually Delicious Slow Cooker Cookbook), who turned to TikTok when Covid shuttered the restaurant where she was working and went viral with a crispy potato recipe, delivers a playful collection focused entirely on spuds. O'Toole mixes technical knowledge (like helpful tips on deep frying) with groan-worthy puns (offering a "mashterclass" on mashed potatoes) and follows instructions for classic potato dishes with a series of innovative riffs. A recipe for hasselbacks, for example, is followed by versions with onions and cream cheese or honey and mustard. Baked potatoes are stuffed with everything from chorizo to fried shrimp. Yukon golds are cooked in bouillon (made with a cube or concentrate) and coated in beef, lamb, duck, or goose fat or tossed with soy sauce and sesame oil before roasting. A chapter on fries includes batons that resemble those "from the Golden Arches," thinner matchsticks, and British "chip-shop chips." The "15-hour potatoes," inspired by chef Thomas Keller's pavé, incorporates only four ingredients in its original form and is followed by eight variations, including a version with bacon and another with garlic butter. The recipes are universally appealing, but the repetition occasionally leaves this volume feeling thin. Still, diehard potato lovers will be pleased. Correction: A previous version of this review incorrectly described this book as the author's debut.
