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Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery Hardcover – November 15, 2006


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Product Details

  • Hardcover: 192 pages
  • Publisher: Phaidon Press (November 15, 2006)
  • Language: English
  • ISBN-10: 0714844659
  • ISBN-13: 978-0714844657
  • Product Dimensions: 10.7 x 8.3 x 0.9 inches
  • Shipping Weight: 2.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #154,744 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Starred Review. Bolstered with striking images of a day in the life of her namesake Paris bakery, self-made chef Carrarini's fine compilation of rustic French foods skillfully echoes her restaurant's mission, "to dissolve the distinction between home and restaurant cooking." Focusing on simple foods and emphasizing fresh, high-quality ingredients, Carranini's classic recipes for pancakes, scones and tarts-"the culmination of years of our taking out what is not necessary"-allow the ingredients to shine through. Favoring baked goods, Carrarini offers a generous selection of cakes, including Lemon Cake, Fruit Cake and Ricotta Cheesecake; cookies, such as Gingerbread, Regelach and Almond Cinnamon Meringue; and bars like Coconut Custard, Date and Oat. Also included are more rarified baked goods such as bread-like Fresh Ginger Cake ("wonderful toasted and eaten warm with butter") and gluten-free Orange Almond Cakes. Heartier fare, such as Braised Lamb Shanks with Cumin, Aubergines and Chickpeas is also included, but the focus remains on lighter dishes. Fans of the Barefoot Contessa cookbook series will find this a fitting (and perhaps superior) companion to Barefoot in Paris.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

'A perfect marriage between French style and sensible English cooking.' The Independent 'manages to convey the sense that baking a good cake and placing it on a counter, still warm, is a wonderful way to show love and make people happy.' The Guardian 'there's so much here you actually want to cook. Which is what food writing is all about.' Evening Standard 'so evocatively written and beautifully shot, you can almost sniff the delicious scent of baking as you leaf through the pages.' The Sunday Tribune (Ireland) '...fine compilation of rustic French foods...' Publishers weekly

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Customer Reviews

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The latter appeared in the form of this book.
Aira Soovere
I am grateful for those who write down their recipes, and experiences, and I will try them out with great hope that they will please the ones I cook for!
Nancy & Sluggo
The book also has a nice layout with beautiful photographs which are, to me, almost as important as the recipes.
L. Jun

Most Helpful Customer Reviews

52 of 53 people found the following review helpful By Joan K. Mocine on March 1, 2007
Format: Hardcover Verified Purchase
What a charming and wonderful book this is! From the lemon, rice and polenta cake to the Pistachio cake using a bit of wheat flour and ground almonds and pistachios, to the Eccles Cakes (cookies that use pie dough as cases) filled with raisins, spices, lemon zest and brown sugar to the lamb shank with cumin, eggplant and chickpeas, it's all wonderful. I've tried several other recipes, and, although I've only had this book for a few months, it's covered with smudges and bent pages.

I love this book!
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42 of 44 people found the following review helpful By Antigone Walsh TOP 1000 REVIEWERVINE VOICE on May 21, 2007
Format: Hardcover Verified Purchase
This is a delightful book that operates on a number of levels. First the exquisite photographs capture the beauty of the mundane doings of the Rose Bakery. From the simplicity of a zested lemon to the ruddy faces of the apple suppliers to the delivery truck to the ooh so chic clientèle, the pictures transport the reader to this Paris cafe.

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.
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75 of 84 people found the following review helpful By Aira Soovere on December 3, 2006
Format: Hardcover
I noticed the book Breakfast, Lunch, Tea by Rose Carrarini being mentioned in the Lifestyle magazine that came with Sunday The New York Times newspaper. The idea of little meals caught my eye. Over the years I have handpicked cookbooks into my small collection, but I'm constantly on the market for something that I might like or might not have imagined. The latter appeared in the form of this book. I ordered the book, opened it on a random page and - it took my breath away, literally, with its structure, beauty (needless to say - Phaidon press)and a promise of finer things, food included. I opened it on a back flap, which quoted Rose Carrarini saying "Life can be improved by great food." Oh yes - they are my kind of people! The Carrarinis prefer and prepare their food simple and natural, preferably, but not necessarily organic. They put vegetables above meat or fish with ambition to blur the line between home and restaurant cooking; they have put together menus, and based on them, a cookbook that is too filled even to be read in many sittings. Rather, it is to be enjoyed by tiny morsels that make your lunch, snack or day. A thousand thanks for this masterpiece!
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19 of 20 people found the following review helpful By Jesse Kornbluth TOP 500 REVIEWER on January 16, 2009
Format: Hardcover
If I were in Paris now, you could find me having lunch at Rose Bakery, 46 rue des Martyrs.

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.

Home cooking.

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.
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