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It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement, Rose Carrarini quickly earned a reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail. Like the Rose Bakery itself, Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated.
Carrarini has always believed that simplicity is the key ingredient to great food and a great life, and it was this philosophy that led her to open London's influential Villandry in 1988 and Rose Bakery, the Anglo-French restaurant in 2002. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime display of salads, tarts, cakes, and light fare at the charming bôite. At Rose Bakery, it is evident that Love of food has become a universal language.
It is this universal language that makes BREAKFAST, LUNCH, TEA pure delight with recipes from 100 of Rose Bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats, including Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch.
In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from the recipes and techniques to the structure of the cookbook itself. The book begins with a chapter on techniques and ingredients, with thoughts and advice on such matters as peeling, oven temperatures, and moisture, and descriptions and tips for such ingredients as olive oil, butter, vanilla, and marigold. Then Carrarini moves straight into Breakfast, providing dozens of simple and delicious recipes, including Fresh Mixed Fruit Salad, Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunch begins with numerous soups, salads, pastries, and risottos, and then provides main courses that range from Asparagus and Almond Salad with Chicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.
BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter features more than fifty of the tarts, cakes, cookies, tray bakes, and puddings that have made Rose Bakery world famous and locally adored, including Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name a few.
More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually rich cookbook, allowing each recipe to seduce the senses from the very first read. These pictures are populated with the food, people, and shop atmosphere that make Rose Bakery so special.
|Number of Pages||186 Pages|
|Publication Year||2006 November|
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