"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
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.
I really kind of love this book. I gave it one less star because it doesn't offer so much in the way of recipes. If you want tasty and easy recipes for tea time, I would recommend "The Perfect Afternoon Tea Recipe Book." This book is more a biography of a bakery. You meet the owners, suppliers, customers. You view menus, daily prep, the state of the kitchen after the lunch rush. There is something very sentimental about the book. The reader gets emotionally involved with the daily routine of this bakery in Paris. You are given recipes, but I found these to be pretty advanced; I never felt motivated to try any of them. I like to visit this book often, but mostly as an imaginative excursion to Paris.
5.0 out of 5 starsGreat elevation of simple meals to star status!
May 16, 2014 - Published on Amazon.com
Format: Hardcover|Verified Purchase
I purchased the book as research for a farmer's market booth I run selling individual desserts and baked goods. I had heard good things about the book but was not really prepared for the awesome 'take' the book has on their preparations and display and general commentary. Wow! great ideas for me and a terrific show-me type book for anyone who wants to elevate their usual standard breakfast, lunch and tea fair with simple but elegant ideas and recipes.
First the recipes are laid out with both weight measures and (let's just call it American....) cup and tablespoon measures so it's simple to use and follow. The directions for each recipe are concisely written, questions anticipated and answered and some of the most mouth-watering recipes are accompanied by a gorgeous photo. Caveat here is this is a cafe in Paris/London/Tokyo that is quite successful due to its style and food; it's not mid-west America, bacon and eggs, chips and beer, backyard bbq or church social food. It's European food, European style, small plates that you savor, no plate decorations, no wow factors to detract from honest simple elegant food. Just one read through of their lunch tarts should dispel any ideas you formed that these are tired and sad little renditions of quiche! Furthermore their idea of a salad or actually the salad display they put out each day for lunch is creative and imaginative and everything I want to dig into for lunch. Yum! No little over-worked spring mix salads here, no micro-lettuce things or arugula stuffed anythings but simple presentations of market fruits and vegetables that are available in season. And every ingredient is something you are familiar with and have on hand or easily picked up at the market/store.
Breakfast, lunch and tea are three daily times that food makes all the difference in the world. It should be straight forward, no frills, delicious, easy to put together, enough to satisfy hunger and sweet tooth. I think these recipes do this perfectly. The baked goods are good solid examples of simple ingredients coming together with great impact and flavor. The tea breads, cakes and tarts are all something I would slow down my afternoon to enjoy. I'm especially hooked on the cheesecake!! This will certainly figure prominently in my next farmer's market offerings.
I took away many things from this book: their food preparation, their display style, their recipe simplicity, their focus on natural ingredients and the fact that they have paired down the over-use of some ingredients like sugar. My interests are different from yours or everyone else's but I really think that there is a lot in this book to capture your interest and imagination and creativity should you want simple and elegant recipes for those meals that we need but don't place too much emphasis or time on. It's worth the price just for the granola and tart recipes alone.....oh! and the cheesecake!
4.0 out of 5 starsEnglish and french breakfast, lunch and afternoon basics with some global flavors
September 25, 2015 - Published on Amazon.com
Format: Hardcover|Verified Purchase
Really, it's 4.5 stars. You have your cozy English pastries like scones and quickbreads; you have French lunch staples like savory tarts and soup and salad; you have a few Italian-influenced recipes like ricotta cheesecake and personal pizzettes -- logical, as the bakery is based in Paris and the owners are British and Italian.
But that's not all: you also get recipes for a variety of cookies and effortless celebration desserts (no layer cakes though), as well as some creative modern and global ingredients for a twist on traditional favorites (red beans bars, broccoli loaf, breakfast quinoa).
The pictures from the bakery and its suppliers (friendly farmers and -- my personal favorite -- a solipsistic baker) really capture the vibe of the place, which is trendy yet understated, with a sophisticated multicultural clientele and barebones decor. Thankfully, the personal stories that are so "in" right now in the cookbook world are told briefly in the beginning and mostly photographically later. We dive into the recipes without having to hear every childhood memory the author has associated with the fare.
My only gripe: I wish the collection was more complete, so that it could be my only resource for brunch basics, my favorite meal to host. So I wish there were more varieties of eggs. But for that I might have to get the author's other book, How to Boil an Egg.
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.