How to Boil an Egg

A collection of simple and nutritious ways to cook and eat eggs from the ever popular Rose Bakery

Rose Bakery


Price: USD$35.00

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About the book
How to Boil an Egg Etc, is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Renowned English chef Rose Carrarini of Rose Bakery has chosen her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes and puddings. One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be.

This book will enable you to master the basics of cooking eggs as well as recreate some of the most popular dishes served in Rose Bakery, from breakfast classics such as pancakes and French toast to afternoon treats such as Welsh Tea Cakes, Walnut Cake and Orange Crème Caramel, as well as soups, quiches and tarts perfect for a light lunch.

Rose Carrarini and her husband Jean-Charles set up the original Rose Bakery, a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris in 2002. Serving simple, fresh and healthy meals, their food blurs the boundaries between home and restaurant cooking.

Over 90% of the products served in the cafés 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's approach to food proved 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.

Breakfast, Lunch, Tea, published by Phaidon in 2006, introduced this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience and since then Rose has opened branches of her bakery in London, Seoul Tokyo and Tel Aviv, each serving her signature light and healthy food.

In The Press
'Few things are as uniquely gratifying as knowing how to cook an egg—an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.'
- Alice Waters, chef and owner of Chez Panisse

'This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris.'
- Clotilde Dusoulier,

About the author(s)
Rose 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.

What to Bake & How to Bake It
Where Chefs Eat
Thailand: The Cookbook
Breakfast, Lunch, Tea


Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City. Read more
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