Synopses & Reviews
Breakfast, Lunch, Tea
is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris. Rose holds a passionate philosophy that, "life is improved by great food and great food can be achieved by everyone." Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose's guidance and recipes, perfection and pleasure are easily attainable.
This book includes recipes for over 100 of Rose Bakery's most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.
"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." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
About the Author
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.
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
Fruit: Fresh Mixed Fruit Salad; Melon and Ginger Salad; Compote of Apricots and Vanilla; Rhubarb and Orange; Crème 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.
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.
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.