Breakfast, Lunch And Tea: Many Little Meals Of Rose Bakery, The

Description:
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.

Table of Contents:
Introduction by Rose Carrarini; 100 recipes, divided into three sections; ca. 100 specially commissioned photographs; Notes on Methods and Ingredients; index. List of recipes Breakfast Fruit: Fresh Mixed Fruit Salad; Melon and Ginger Salad; Compote of Apricots and Vanilla; Rhubarb and Orange; Creme Anglaise; Poached Peaches and Red Fruits; Fruit Taboule Juices and Smoothies: Classic Banana Smoothie; Lime, Grapefruit and Ginger Juice; Tomato, Celery and Spring Onion Juice Cereals: Raw Muesli; Honey Granola; Sugar-Free Granola; Traditional Porridge Eggs: Perfect Scrambled Eggs Pancakes: Classic Pancakes; Ricotta Pancakes; Gluten-Free Buckwheat Pancakes; Vegan Pancakes Scones: Plain Scones; Sultana Scones; Blueberry Scones; Maple Syrup Scones; Cheddar Cornmeal Scones; Date Scones Lunch Soups: Green Bean and Almond Soup; Celeriac and Ceps Soup; Spiced Chickpea and Lemon Soup; Crushed Potato, Celery and Herb Soup; Cold Beetroot Soup with a Hot Potato Salad: Carrot and Seed Salad; Kohlrabi, Cucumber and Mustard Cress Salad; Mushroom, Celery and Spring Onion Salad; Potato Gribische; Quinoa and Pepper Salad Pastry: Shortcrust Pastry; Vegetable Tarts; Mushroom and Chive Tart; Ricotta, Tomato and Thyme Tart; Artichoke and Pea Tart; Pizzettes Risottos: Tomato, Aubergine and Mint Risotto; Mushroom and Ceps Risotto; Courgette and Millett Risotto Main Courses: Asparagus and Almond Salad with Chicken; Cod in Tomato Water; Fish Balls in Broth; Salmon Fillets and Broccoli; Braised Artichoke, Lemon and Lamb Chops; Braised Lamb Shanks with Cumin, Aubergine and Chickpeas Tea Tarts: Sweet Pastry/Sweet Tart Case; Lemon Tart; Lemon Blueberry Tart; Chestnut and Chocolate Tartlet; Caramel Praline Tart; Apricot and Almond Tart; Pecan Pie; Rhubarb Meringue Tartlets; Apple, Nut and Spice Torte; Chocolate, Orange and Ricotta Tart Cakes: Carrot Cake; Lemon Cake; Banana Cake; Orange Almond Cakes; Lemon, Rice and Polenta Cake; Fresh Ginger Cake; Vegan Fruit Cake; Fruit Cake (Christmas cake); Pistachio Cake; Ricotta Cheesecake; Broccoli Cake; Artichoke and Tomato Cake Biscuits and Cookies: Pecan Biscuits; Shortbread; Chocolate Chip Biscuits; Peanut Butter and Chocolate Chip Biscuits; Almond Cinnamon Meringue Biscuits; Rolled Fruit Cookies (Rugelach); Hot Gingernut Biscuits; Gingerbread Biscuits; Oat and Coconut Cookies; Pine Nut and Almond Biscuits; Jam Sandwich Vegan Cookies; Eccles Cakes Tray Bakes: Date and Oat Slices; Hazlenut Brownies; Brownie Cheesecake; Coconut Custard Slices; Apricot, Almond and Ricotta Slices; Red Bean Slices Puddings: Apple and Blackberry Crumble; Oat and Apple Betty; Apple Brown Betty; Toffee Puddings; Rice Pudding (Riz au Lait); Rice, Coconut and Tropical Fruit Cakes; Our Classic Chocolate Mousse; Caramel Ice Cream; Red Bean Sorbet; Apricot Sorbet; Eton Mess; Summer Pudding

Author Biography:
Rose Carrarini opened Rose Bakery, a small bakery, shop and restaurant in Paris, with her husband Jean-Charles in 2002. After working in the fashion industry for ten years, the Carrarinis set up Villandry, their first food venture, in London in 1988. This 'epicerie fine' in Marylebone inspired many other food places in London, and formed the foundation for their work at Rose Bakery.