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Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery Hardcover – November 15, 2006
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Top Customer Reviews
I love this book!
Then there is the author's story, a tale of a woman who loves food and people. With no formal training and a belief in natural, fresh and unpretentious dishes, Rose Carranini built the wildly successful business. Her sense of purpose and commitment to quality and sustainability is impressive and her affection for her patrons is palpable.
Finally, the recipes themselves are superb. Basically, there are two types of people: those who follow recipes to a tee and those who view recipes as a guide or starting point for their own creativity. The author advocates the flexible approach. She encourages the cooks to use their favorite ingredients and substitutions, cautioning that it is the method as opposed to the ingredients that is crucial to the ultimate success of the recipe. She correctly points out that cookie cutter results are impossible when using natural ingredients...the juiciness of a piece of fruit, the humidity,the weather, the rainfall or lack thereof, the temperature of the room all impact the final result. The amateur cook should not be deterred. While some of the recipes are a bit labor intensive, they all are fairly easy. Additionally there are plenty for vegans and vegetarians.
The author embodies the joy of cooking. Food should be fun not fake. Her secrets are all revealed...always buy fresh, seasonal and local; use organic and sustainable when possible and remember the most important ingredient is love.
It's my favorite restaurant in Paris --- and I've never been there.
But I have Rose Carrarini's book, and it conveys so much of the spirit of her establishment that I know I'd love to be at Rose Bakery --- not just for her food, but for the ambiance, the people who work there, the regular customers and, above all, the idea that drives it.
An unreal idea, huh? But there it is. "My intention was always to dissolve the distinction between home and restaurant cooking," Rose says. And so she works from a Bible with just three commandments: "simple" and "natural" and "homemade."
The restaurant --- a one-time storage room for fruit carts --- is just as elemental. Concrete-and-metal tables on a bare concrete floor. White walls. No display window. Open kitchen. Staff in white aprons. And a single splash of color: a large abstract painting on a back wall.
Rose's Bakery is also a shop. The packaging is plain. There's not even a web site.
And yet, I'm told, this total anomaly --- an English bakery in the capital of France --- is beloved by foodies and cool kids alike. "Le meilleur brunch de France," says Le Figaro.
What makes it great?
Rose tells a story that says a lot. It's about a meal she had at the Hyakumizon restaurant in Tokyo. She was served a dish of carrots. "No sauce," she recalls. "No garnish...The taste was intense and exquisite, and was mostly of the carrot itself. Possibly blanched, cooked, cooked again in a dashi and flashed under a grill, this was one of the most humble yet delicious dishes we have ever had the privilege of tasting.Read more ›
Most Recent Customer Reviews
The book is awesome!!I love the recipes..But I knew it would be perfect.The pleasant surprise though was how fast it arrived in the mail!!Published 3 months ago by Alice
Really, it's 4.5 stars.
You have your cozy English pastries like scones and quickbreads; you have French lunch staples like savory tarts and soup and salad; you have a few... Read more
I really kind of love this book. I gave it one less star because it doesn't offer so much in the way of recipes. Read morePublished 12 months ago by V. T. Franks
Tried the pancake recipe only so far so will try more and update if I feel needed. I did not see a great deal of recipes that I thought really impressed me.Published 14 months ago by A. Miazga
I bought this book to get one recipe--the carrot salad. And it's delicious. I make it fairly often. Maybe I'll expand my range in this book soon as all the recipes look good.Published 15 months ago by Meredith
It's published in England and the ingredients are first noted for Europeans and then for Americans, so I had to return it.Published 16 months ago by gmaluinfl
Beautiful gift for a hostess. Interesting recipes. The ricotta almond bar is one of my " go to" party recipes now. A bit larger than the standard size bPublished 19 months ago by Sandra