Breakfast, Lunch, Tea The Many Little Meals of Rose Bakery

La Vie En ROSE -- New cookbook takes recipes from one ofParis's most fashionable restaurants and places it in the eager hands ofhome cooks.It might come as a surprise to some that one of the most trendy andsuccessful 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, yetuncompromising foods that focus on the importance of using fresh, flavorfulingredients and a loving attention to detail.Like the Rose Bakery itself,Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals ofRose Bakery dissolves the distinctions between restaurant cooking and homecooking, and holds firm to the belief that flavor need not be complicated.Carrarini has always believed that simplicity is the key ingredient togreat food and a great life, and it was this philosophy that led her toopen London's influential Villandry in 1988 and Rose Bakery, theAnglo-French restaurant in 2002. Tucked away on a side street near theGare du Nord, Parisians line up daily to sample the lunchtime display ofsalads, tarts, cakes, and light fare at the charming b+-ite.At RoseBakery, it is evident that Love of food has become a universal language.It is this universal language that makes BREAKFAST, LUNCH, TEA pure delightwith recipes from 100 of Rose Bakery's most popular dishes, from breakfaststaples such as Crispy Granola to afternoon treats, including Sticky ToffeePudding and Carrot Cake, as well as soups, risottos and other perfectdishes for a light lunch.In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from therecipes and techniques to the structure of the cookbook itself. The bookbegins with a chapter on techniques and ingredients, with thoughts andadvice on such matters as peeling, oven temperatures, and moisture, anddescriptions and tips for such ingredients as olive oil, butter, vanilla,and marigold. Then Carrarini moves straight into Breakfast, providingdozens 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. Lunchbegins with numerous soups, salads, pastries, and risottos, and thenprovides main courses that range from Asparagus and Almond Salad withChicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter featuresmore than fifty of the tarts, cakes, cookies, tray bakes, and puddings thathave made Rose Bakery world famous and locally adored, including LemonBlueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, HazelnutBrownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name afew.More than 100 specially commissioned photographs from acclaimedphotographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually richcookbook, allowing each recipe to seduce the senses from the very firstread. These pictures are populated with the food, people, and shopatmosphere that make Rose Bakery so special.

Rose Carrarini opened Rose Bakery, a small bakery, shop and restaurant in Paris, with her husband Jean-Charles in 2002. After working in the fashion industry for ten years, the Carrarinis set up Villandry, their first food venture, in London in 1988. This ‘epicerie fine’ in Marylebone inspired many other food places in London, and formed the foundation for their work at Rose Bakery.