The sheer amount of butter, cream and, of course, potatoes, used in the making of Poppy O’Toole’s new cookbook is quite astounding. Actually, the word O’Toole uses, with a wicked laugh, is “heinous”. ...

A new book brings together for the first time leading research on the chemistry and technology of the potato. Advances in Potato Chemistry and Technology is edited by Massey University and Riddet ...

Potatoes: crispy, fluffy, golden perfection in every form. Michelin-trained chef Poppy O’Toole shares her ultimate guide to cooking with spuds. Few ingredients are as universally loved as the potato.

- The format: At first glance, this cookbook affords little to justify a price tag of $15.95. Although there are 148 pages, several are taken up by photographs of, you guessed it, potatoes. And the ...