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Breakfast, Lunch, Tea: The Many Little Meals Of Rose Bakery

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HC :
192 Pages
Phaidon Press Inc.
Pub. Date:
Oct 24, 2006
Color Photographs
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Tucked away on a side street near the Gare du Nord in Paris lies a New York Times and New York Magazine recommended Anglo-French bakery with lines of people who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes.

What is this magical place that can pull locals of the land of patisseries away from their traditional mille-feuilles to devour carrot cake? Rose Carrarini’s The Rose Bakery. Founder of the influential and much imitated Villandry in London, Rose Carrarini was one of England’s pioneers to first use mostly local and organic ingredients (and helped eradicate the notion that English food was inedible!), and brought this philosophy of quality, homey, fresh and uncontrived food to Paris with the opening of The Rose Bakery. She’s an Englishwoman cooking in Paris and the Parisians love her for it.

Featuring one hundred of Rose's most popular recipes, Breakfast, Lunch, & Tea: The Many Little Meals of Rose Bakery, brings the flavors and style of Rose Bakery to those unable to make the trip to Paris. Have Lime, Grapefruit and Ginger Juice, Fruit Taboule, Honey Granola,or Maple Syrup Scones for breakfast; Crushed Potato, Celery and Herb Soup, Mushroom Chive Tart, Braised Lamb Shanks with Cumin, Eggplant and Chickpeas for lunch; Sticky Toffee Pudding, Apple and Blackberry Crumble or an Eton Mess for tea.

Other Books By This Author:

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