A Half Baked Idea

A heart-warming book about death and new beginnings that will delight cake lovers; it manages to be moving, funny and mouth-watering in equal measure - a difficult literary confection to master

A heart-warming book about death and new beginnings that will delight cake lovers; it manages to be moving, funny and mouth-watering in equal measure - a difficult literary confection to master

I laughed, I cried, I baked gingerbread biscuits . Potts is a writer who clasps you to her floury bosom and wraps you in your apron strings. 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

Tender . . . filled with the comfort we all seek when dealing with grief

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

I cannot express how much I adored this book. It made me laugh, cry, salivate and, on no less than four occasions, resolve to learn patisserie and leave the criminal Bar . Olivia Potts has delivered a tender and beautifully written tour-de-force on the four tenets of the human experience; love, grief, hope and cake . If this is not the book of the summer, I will eat my wig. An absolute triumph

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

I loved it so much . It's funny, sharp, sad and full of clear observations about food. I laughed so much (and I cried)

A brilliant , brave and beautiful book: funny and charming ; utterly inspiring and life-affirming . I loved it

Potts writes powerfully about the nature of grief, yet she has the lightest of touches with her sensuous descriptions of food. A delightful read - and there are some terrific recipes in it, too

Uplifting . . . tender

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.