Synopses & Reviews
How to Boil an Egg
is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed Breakfast, Lunch, Tea
(Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more.
How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds.
Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.
"In her second cookbook (after Breakfast, Lunch, Tea), Carrarini takes on the 'simple ingredient' of eggs with gusto. Having cooked for years and 'never paid eggs any special attention,' the author realized the wide variety of culinary possibilities that can be realized using eggs. There are of course the 'easy' preparations such as frying and scrambling (as the title implies), but these are just the beginning. The recipes progress into dishes that are more complex in technique and flavor. Eggs baked in dashi offers a Japanese take on the classic French oeufs en cocotte (eggs in a pot), and lacy eggs over vegetables describes an interesting cooking technique and presentation ('lacing an egg'). There are also recipes for more well-rounded meals, such as cheddar, leek, and curry scones and chawanmushi, another traditional Japanese dish. Based on recipes from Carrarini's acclaimed Rose Bakery in Paris, and with exquisitely hand-drawn paintings of dishes in the book by Fiona Strickland, this is a must-have for those interested in transforming their 'simple' egg experience into something extraordinary. (Mar.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Few things are as uniquely gratifying as knowing how to cook an egg -- an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious." - Alice Waters, chef and owner of Chez Panisse
"This is the kind of thing I would love to have for breakfast every day. . ." - Oscar de la Renta, for T: The New York Times Style Magazine
"The Book We're Super Eggs-cited to Cook From." - Bon Appetit
"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg (Phaidon), a stylish new cookbook boasting 84 ways to transform the breakfast favorite." - ELLE
"From Courgette and Tomato Gratin to Eton Mess, Carrarini positions the modest egg -- organic, bien sur -- as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris. . .Make a tart yourself, and see." - Vogue
". . .it's the perfect cookbook for novices and experienced chefs alike." - Chatelaine
"A delicious read." - Departures
"Simple, delicious recipes you'll want to make year-round." - Chicago Tribune
". . .full of interesting, globally inspired egg-based dishes. . ." - The Boston Globe
". . .may have you munching on the pages." - Los Angeles Times
"Just the sort of cookbook that would make a lovely dinner party host gift. . ." - LA Weekly
"Think of [How to Boil an Egg] as a plucky brunch bible to be consulted for inspiration whenever company is set to come. . .this book (and this bakery) are out of the ordinary in the best possible way." - The Globe and Mail
"Based on recipes from Carrarini's acclaimed Rose Bakery in Paris, and with exquisitely hand-drawn paintings of dishes in the book by Fiona Strickland, this is a must-have for those interested in transforming their "simple" egg experience into something extraordinary." - Publishers Weekly