Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

So far I have made pancakes and gingerbread cookies using the book's recipes and had success with both. Very easy to follow instructions. The book also has a nice layout with beautiful photographs which are, to me, almost as important as the recipes.

I love this book. Admittedly I am a sucker for beautiful presentation, but this book is beautiful far beyond its visual appeal. Each recipe is the pinnacle of its kind. The pancake recipe, for example, outshines any I've ever tried. The salads are spectacular and have been the talk of many a collaborative dinner party. I haven't yet come across a dish I even slightly dislike. The recipes are accurate, as well. The quantities and cooking temperatures/times yield the perfect product. I can only assume that this accuracy comes from years of meticulous testing and tasting. The effort is well appreciated and results in recipes that are not only perfect every time, but are destined to become the classics you reach for time and again. The recipes, photgraphs, the quality of the binding and printing, the book in its entirety is simply wonderful.

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.

What a charming and wonderful book this is! From the lemon, rice and polenta cake to the Pistachio cake using a bit of wheat flour and ground almonds and pistachios, to the Eccles Cakes (cookies that use pie dough as cases) filled with raisins, spices, lemon zest and brown sugar to the lamb shank with cumin, eggplant and chickpeas, it's all wonderful. I've tried several other recipes, and, although I've only had this book for a few months, it's covered with smudges and bent pages. I love this book!

I noticed the book Breakfast, Lunch, Tea by Rose Carrarini being mentioned in the Lifestyle magazine that came with Sunday The New York Times newspaper. The idea of little meals caught my eye. Over the years I have handpicked cookbooks into my small collection, but I'm constantly on the market for something that I might like or might not have imagined. The latter appeared in the form of this book. I ordered the book, opened it on a random page and - it took my breath away, literally, with its structure, beauty (needless to say - Phaidon press)and a promise of finer things, food included. I opened it on a back flap, which quoted Rose Carrarini saying "Life can be improved by great food." Oh yes - they are my kind of people! The Carrarinis prefer and prepare their food simple and natural, preferably, but not necessarily organic. They put vegetables above meat or fish with ambition to blur the line between home and restaurant cooking; they have put together menus, and based on them, a cookbook that is too filled even to be read in many sittings. Rather, it is to be enjoyed by tiny morsels that make your lunch, snack or day. A thousand thanks for this masterpiece!