Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
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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. Read more Review "The beloved Anglo-French bakery's hit cookbook." —InStyle Online"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"Nowadays, with artisan bakeries and posh cake shops opening up and down the country, it's easy to take salted caramel doughnuts and passion fruit macarons somewhat for granted. But even as recently as 2006, Rose Carrarini's simple but inventive recipes for ricotta cheesecake, pistachio cake, caramel tarts and hot gingernut biscuits - miles away from both formal French patisserie and the home baking of the local village fete - were a rarity. It's not just cakes and bakes that make this book so special. Breakfast Lunch Tea's recipes for homemade granola, buckwheat pancakes and quinoa salad predated the craze for avocado toast and its ilk by several years, quietly bringing imaginative brunch recipes into the home. If Breakfast Lunch Tea didn't exactly create the current enthusiasm for baking, it was certainly one of its leading lights, paving the way for a modern, unfussy aesthetic that's now almost standard in both cafes and homes across the UK, and the world." —Observer Food Monthly Read more About the Author After working in the fashion industry for ten years, Rose Carrarini founded London's renowned delicatessen Villandry in 1988. This `epicerie fine' in Marylebone inspired many other food places in London. In 2002, along with her husband Jean-Charles, she opened Rose Bakery, a small bakery, shop and restaurant in Paris, where she continues practice the art of simple food made with care and attention to flavor. In recent years, she opened the sister restaurant, Rose Bakery, on the top floor of the fashion center Dover Street Market in Mayfair, London. Read more See more
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. Read more Review "The beloved Anglo-French bakery's hit cookbook." —InStyle Online"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"Nowadays, with artisan bakeries and posh cake shops opening up and down the country, it's easy to take salted caramel doughnuts and passion fruit macarons somewhat for granted. But even as recently as 2006, Rose Carrarini's simple but inventive recipes for ricotta cheesecake, pistachio cake, caramel tarts and hot gingernut biscuits - miles away from both formal French patisserie and the home baking of the local village fete - were a rarity. It's not just cakes and bakes that make this book so special. Breakfast Lunch Tea's recipes for homemade granola, buckwheat pancakes and quinoa salad predated the craze for avocado toast and its ilk by several years, quietly bringing imaginative brunch recipes into the home. If Breakfast Lunch Tea didn't exactly create the current enthusiasm for baking, it was certainly one of its leading lights, paving the way for a modern, unfussy aesthetic that's now almost standard in both cafes and homes across the UK, and the world." —Observer Food Monthly Read more About the Author After working in the fashion industry for ten years, Rose Carrarini founded London's renowned delicatessen Villandry in 1988. This `epicerie fine' in Marylebone inspired many other food places in London. In 2002, along with her husband Jean-Charles, she opened Rose Bakery, a small bakery, shop and restaurant in Paris, where she continues practice the art of simple food made with care and attention to flavor. In recent years, she opened the sister restaurant, Rose Bakery, on the top floor of the fashion center Dover Street Market in Mayfair, London. Read more See more
2020-04-10 20:49:02
