ABOUT THE BOOK

Breakfast, Lunch, Tea is the first cookbook by Rose Carrarini, who co-founded the much-imitated delicatessen Villandry in London in 1988, and now serves her signature simple, fresh and natural food at Rose Bakery, the Anglo-French bakery and restaurant in Paris. Rose holds a passionate philosophy that, “life is improved by great food and great food can be achieved by everyone.” Simplicity, freshness and the ability to choose the right things to cook are the keys to success and, with Rose’s guidance and recipes, perfection and pleasure are easily attainable.

This book includes recipes for over 100 of Rose Bakery’s most popular dishes, from breakfast staples such as crispy granola to afternoon treats, including sticky toffee pudding and carrot cake, as well as soups, risottos and other dishes perfect for a light lunch.

ABOUT THE AUTHOR

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.

IN THE PRESS

'When a lot of thought and expense has gone into the choice and installation of the kitchen shelving unit, it seems so wrong to spoil things with an unconsidered collection of cookery tomes. Only those that look great and whose authors have reached cult status should get a look-in. The Rose Bakery's Breakfast Lunch Tea ticks all the right boxes... this book is filled with recipes for tasty, wholesome food, along with some great photography by Toby Glanville.' Wallpaper*

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'When a British cake-maker can win over the notoriously snooty Parisians, you that something is up' Gordon Ramsey, The Times, 18 November 2006 'One book which will end up with its page glued together with cake batter within months - the ultimate tribute - is Breakfast Lunch Tea. - there's so much here you actually want to cook. Which is what food writing is all about.' Evening Standard, 20 December 2006 'beautifully produced .. This is no predictable set of standard French dishes, but a modern and well-judged eye exploring and revising in the best way.' Food & Wine Magazine

'The author's enthusiasm for honest, flavoursome food is enough to get even the cook-shy cracking.' Select Kitchens and Bathrooms

ROSE BAKERY