It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. In a land where bakeries and pastry shops line the streets like Starbucks in the U.S. or pubs in the U.K., much of the triumphant success of Rose Bakery in Paris's 9th Arrondissement has been gained by co-founder Rose Carrarini's 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. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime menu of salads, tarts, cakes, and light fare. Love of food at Rose Bakery is a universal language, which makes Breakfast, Lunch, Tea an international delight. The book includes recipes for 100 of the bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats like Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch.
Other recipes, all prided for their simplicity yet uncompromised flavor, include: (Breakfast) Lime Grapefruit and Ginger Juice, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones; (Lunch) Asparagus and Almond Salad with Chicken, and Braised Lamb Shank with Cumin, Aubergine and Chickpeas; (Tea) Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies,Apple and Blackberry Crumble, and Apricot Sorbet.
More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make Breakfast, Lunch, Tea a visually rich cookbook and capture the atmosphere and feeling the food itself gives you. The pictures are populated with the food, people, and shots of bakery which truly convey what makes Rose Bakery so special. Breakfast, Lunch, Tea takes recipes from this fashionable Parisian locale and places them in the eager hands of home cooks all over the world.
Table of Contents
Introduction by Rose Carrarini; 100 recipes, divided into three sections; ca. 100 specially commissioned photographs; Notes on Methods and Ingredients; index. List of recipes Breakfast Fruit: Fresh Mixed Fruit Salad; Melon and Ginger Salad; Compote of Apricots and Vanilla; Rhubarb and Orange; Creme Anglaise; Poached Peaches and Red Fruits; Fruit Taboule Juices and Smoothies: Classic Banana Smoothie; Lime, Grapefruit and Ginger Juice; Tomato, Celery and Spring Onion Juice Cereals: Raw Muesli; Honey Granola; Sugar-Free Granola; Traditional Porridge Eggs: Perfect Scrambled Eggs Pancakes: Classic Pancakes; Ricotta Pancakes; Gluten-Free Buckwheat Pancakes; Vegan Pancakes Scones: Plain Scones; Sultana Scones; Blueberry Scones; Maple Syrup Scones; Cheddar Cornmeal Scones; Date Scones Lunch Soups: Green Bean and Almond Soup; Celeriac and Ceps Soup; Spiced Chickpea and Lemon Soup; Crushed Potato, Celery and Herb Soup; Cold Beetroot Soup with a Hot Potato Salad: Carrot and Seed Salad; Kohlrabi, Cucumber and Mustard Cress Salad; Mushroom, Celery and Spring Onion Salad; Potato Gribische; Quinoa and Pepper Salad Pastry: Shortcrust Pastry; Vegetable Tarts; Mushroom and Chive Tart; Ricotta, Tomato and Thyme Tart; Artichoke and Pea Tart; Pizzettes Risottos: Tomato, Aubergine and Mint Risotto; Mushroom and Ceps Risotto; Courgette and Millett Risotto Main Courses: Asparagus and Almond Salad with Chicken; Cod in Tomato Water; Fish Balls in Broth; Salmon Fillets and Broccoli; Braised Artichoke, Lemon and Lamb Chops; Braised Lamb Shanks with Cumin, Aubergine and Chickpeas Tea Tarts: Sweet Pastry/Sweet Tart Case; Lemon Tart; Lemon Blueberry Tart; Chestnut and Chocolate Tartlet; Caramel Praline Tart; Apricot and Almond Tart; Pecan Pie; Rhubarb Meringue Tartlets; Apple, Nut and Spice Torte; Chocolate, Orange and Ricotta Tart Cakes: Carrot Cake; Lemon Cake; Banana Cake; Orange Almond Cakes; Lemon, Rice and Polenta Cake; Fresh Ginger Cake; Vegan Fruit Cake; Fruit Cake (Christmas cake); Pistachio Cake; Ricotta Cheesecake; Broccoli Cake; Artichoke and Tomato Cake Biscuits and Cookies: Pecan Biscuits; Shortbread; Chocolate Chip Biscuits; Peanut Butter and Chocolate Chip Biscuits; Almond Cinnamon Meringue Biscuits; Rolled Fruit Cookies (Rugelach); Hot Gingernut Biscuits; Gingerbread Biscuits; Oat and Coconut Cookies; Pine Nut and Almond Biscuits; Jam Sandwich Vegan Cookies; Eccles Cakes Tray Bakes: Date and Oat Slices; Hazlenut Brownies; Brownie Cheesecake; Coconut Custard Slices; Apricot, Almond and Ricotta Slices; Red Bean Slices Puddings: Apple and Blackberry Crumble; Oat and Apple Betty; Apple Brown Betty; Toffee Puddings; Rice Pudding (Riz au Lait); Rice, Coconut and Tropical Fruit Cakes; Our Classic Chocolate Mousse; Caramel Ice Cream; Red Bean Sorbet; Apricot Sorbet; Eton Mess; Summer Pudding
Author Biography
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.
