How to Boil an Egg
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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. Specifications:
- Format: Hardback
- Size: 270 x 205 mm (10 5/8 x 8 1/8 in)
- Pages: 136 pp
- Illustrations: 39 illustrations
- ISBN: 9780714862415
"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, ChocolateAndZucchini.com
"This is the kind of thing I would love to have for breakfast every day."—Oscar de la Renta, fashion designer, The New York Times Style Magazine
"A treasury of scrambled, fried, baked, poached and more."—Country & Town House
"The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies."—The Stylist
"Heralding a new era of egg loving... An egg odyssey... Beautiful."—Metro
"Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite."—ELLE
"From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris... Make a tart yourself, and see."—Vogue
"When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious."—DomesticSluttery
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