Rose Carrarini
autor
Breakfast, Lunch, Tea
Breakfast staples, light lunches and afternoon treats from Rose Bakery in Paris
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.
Breakfast, Lunch, Tea with Children
More than 50 simple, elegant, and delicious recipes to prepare with children, from Rose Carrarini, founder of the iconic Rose Bakery in Paris
In this inspiring new recipe collection, Rose Carrarini, author of the acclaimed best-seller Breakfast, Lunch, Tea, celebrates the rituals of family cooking. Carrarini, whose iconic Rose Bakery cafés attract a loyal following around the world, shares the knowledge she’s gathered through the years cooking both professionally and at home with her own extended family, offering practical advice and clear, step-by-step instructions for home cooks of all ages and skill levels.
Spanning classic breakfasts, crowd-pleasing dinners, sweet treats, and more, the 50 recipes in Breakfast, Lunch, Tea with Children range in complexity from scrambled eggs, pasta sauces, and scones to more complex creations, such as goujons, vegetable gyozas, okonomiyaki, and madeleines. Featuring high-quality ingredients and sophisticated global inspirations, the recipes include gluten-free, vegan, and vegetarian options to suit a variety of palates and preferences. All are accompanied by beautiful, playful pictures, demonstrating the fun of sharing cooking with children.
Stylish, user-friendly, and filled with appealing dishes, this creative cookbook invites adults and the children in their lives to enjoy a culinary adventure together.
How to Boil an Egg
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.
Lacná kniha Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery (-25%)
The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience for the first time. Beautifully illustrated with more than 100 specially commissioned photographs, and featuring 100 of Rose's most popular recipes, this book is as much a treat for the eye as for the taste buds. The unique style and atmosphere of Rose Bakery, as well as the people who prepare, buy and eat the food that is made here, are captured in Toby Glanville's evocative photographs. The images show everything from the first preparations for breakfast and gearing up for the lunchtime rush to the final customers lingering over a piece of cake and a last cup of coffee in the late afternoon. Rose Carrarini became a pastry chef because neither she nor the customers of Villandry, the 'epicerie fine' she set up in London with her husband Jean-Charles in 1988, could find the pastries and desserts they wanted anywhere else. Now based in Paris, Rose has been serving simple, fresh and natural food that blurs the boundaries between home and restaurant cooking at Rose Bakery since 2002. Over 90 per cent of the products sold in the shop and served in the cafe are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. Rose Carrarini's approach to food and hospitality has proved to be very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. This book will make the flavours and style of Rose Bakery accessible for people outside Paris, too.
Vypredané
32,12 €
42,82€
dostupné aj ako:
Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
The Rose Bakery is a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience for the first time. Beautifully illustrated with more than 100 specially commissioned photographs, and featuring 100 of Rose's most popular recipes, this book is as much a treat for the eye as for the taste buds. The unique style and atmosphere of Rose Bakery, as well as the people who prepare, buy and eat the food that is made here, are captured in Toby Glanville's evocative photographs. The images show everything from the first preparations for breakfast and gearing up for the lunchtime rush to the final customers lingering over a piece of cake and a last cup of coffee in the late afternoon. Rose Carrarini became a pastry chef because neither she nor the customers of Villandry, the 'epicerie fine' she set up in London with her husband Jean-Charles in 1988, could find the pastries and desserts they wanted anywhere else. Now based in Paris, Rose has been serving simple, fresh and natural food that blurs the boundaries between home and restaurant cooking at Rose Bakery since 2002. Over 90 per cent of the products sold in the shop and served in the cafe are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure. Rose Carrarini's approach to food and hospitality has proved to be very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes. This book will make the flavours and style of Rose Bakery accessible for people outside Paris, too.
Vypredané
42,82 €
