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Breakfast Lunch Tea [Hardcover]

Rose Carrarini
4.5 out of 5 stars  See all reviews (2 customer reviews)
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Book Description

Nov. 15 2006
La Vie En ROSE -- New cookbook takes recipes from one ofParis's most fashionable restaurants and places it in the eager hands ofhome cooks.It might come as a surprise to some that one of the most trendy andsuccessful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement,Rose Carrarini quickly earned a reputation for creating simple, yetuncompromising foods that focus on the importance of using fresh, flavorfulingredients and a loving attention to detail.Like the Rose Bakery itself,Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals ofRose Bakery dissolves the distinctions between restaurant cooking and homecooking, and holds firm to the belief that flavor need not be complicated.Carrarini has always believed that simplicity is the key ingredient togreat food and a great life, and it was this philosophy that led her toopen London's influential Villandry in 1988 and Rose Bakery, theAnglo-French restaurant in 2002. Tucked away on a side street near theGare du Nord, Parisians line up daily to sample the lunchtime display ofsalads, tarts, cakes, and light fare at the charming b+-ite.At RoseBakery, it is evident that Love of food has become a universal language.It is this universal language that makes BREAKFAST, LUNCH, TEA pure delightwith recipes from 100 of Rose Bakery's most popular dishes, from breakfaststaples such as Crispy Granola to afternoon treats, including Sticky ToffeePudding and Carrot Cake, as well as soups, risottos and other perfectdishes for a light lunch.In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from therecipes and techniques to the structure of the cookbook itself. The bookbegins with a chapter on techniques and ingredients, with thoughts andadvice on such matters as peeling, oven temperatures, and moisture, anddescriptions and tips for such ingredients as olive oil, butter, vanilla,and marigold. Then Carrarini moves straight into Breakfast, providingdozens of simple and delicious recipes, including Fresh Mixed Fruit Salad,Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge,Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunchbegins with numerous soups, salads, pastries, and risottos, and thenprovides main courses that range from Asparagus and Almond Salad withChicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter featuresmore than fifty of the tarts, cakes, cookies, tray bakes, and puddings thathave made Rose Bakery world famous and locally adored, including LemonBlueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, HazelnutBrownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name afew.More than 100 specially commissioned photographs from acclaimedphotographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually richcookbook, allowing each recipe to seduce the senses from the very firstread. These pictures are populated with the food, people, and shopatmosphere that make Rose Bakery so special.

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Product Description

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.


'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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Most helpful customer reviews
4.0 out of 5 stars BLT June 6 2014
By Doug W. Murray TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
I find this volume full of great ideas for the meals between early morning to mid-afternoon. I've made many of the recipes and because the instructions were so well written did well with all of them. But, please a larger font.
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1 of 4 people found the following review helpful
5.0 out of 5 stars Mmmmmmhh!!!!!! Feb. 4 2009
Everythings looks good, the recipes are very simple and easy to do....Very good cooking book!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.4 out of 5 stars  34 reviews
52 of 53 people found the following review helpful
5.0 out of 5 stars A Wonderfully Quirky Cookbook March 1 2007
By Joan K. Mocine - Published on Amazon.com
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!
42 of 44 people found the following review helpful
5.0 out of 5 stars A Feast ForThe Senses May 21 2007
By Antigone Walsh - Published on Amazon.com
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.
75 of 84 people found the following review helpful
5.0 out of 5 stars Masterpiece of small meals Dec 3 2006
By Aira Soovere - Published on Amazon.com
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!
19 of 20 people found the following review helpful
5.0 out of 5 stars If I were in Paris today, I'd be there for lunch... Jan. 16 2009
By Jesse Kornbluth - Published on Amazon.com
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. Whatever the technique the chef had used, I was convinced that you don't need any fuss or flourish, as it's the flavour of the dish that counts."

She learned that lesson well. Rose Bakery now produces 90 per cent of the food and products it sells. And the proprietors are sticklers for freshness --- today's leftovers will never be tomorrow's special. As her husband and partner, Jean-Charles, explains, "At nine-thirty we start cooking until midday, when we open. We don't have any storage fridges, so everything has to be eaten that day. We normally sell everything, which often means that we sell out by 2.30."

This oversized hard cover cookbook is equally fresh. There are full-page photographs of the bakery's butchers and apple suppliers and even a regular customer, who looks to be one very happy nine-year-old schoolgirl. To flip through the book is, I suspect, very much like a visit to the Bakery.

The recipes? Traditional. And that's the point. Rose is big on breakfast --- "my favorite meal" --- so she starts with recipes for fruit salad, rhubarb and orange, scones, muesli and pancakes (classic or with ricotta). Lunch starts with soup (green bean and almond, spiced chickpea and lemon, celeriac and porcini), moves through salads and tarts and risotto, and closes with just a few animal-based entrees, like braised lamb shanks with cumin, eggplant and chickpeas. And then it's on to cakes and pastries, the stuff of afternoon tea.

There's nothing here that's esoteric. The hardest part of duplicating these recipes is in the shopping --- finding organic produce that can stand up to simple preparation.
21 of 23 people found the following review helpful
4.0 out of 5 stars One recipe makes the whole book worth it Aug. 6 2008
By Stephen Quinn - Published on Amazon.com
I have noly cooked a few recipes from this book, but there is a carrot salad in here that is one of the best things I have EVER eaten. I don't like carrot salad; I would never order it in a restaurant. But this is am amazing recipe.

I've made it 10 times in the last year--every party we serve it at people love it and ask for the recipe.

I'm sure there will be other recipes just as good--if I can only get past the carrot salad...
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