Description du produit

La Vie En ROSE -- New cookbook takes recipes from one of Paris's most fashionable restaurants and places it in the eager hands of home cooks.

It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement, Rose Carrarini quickly earned a reputation for creating simple, yet uncompromising foods that focus on the importance of using fresh, flavorful ingredients and a loving attention to detail. Like the Rose Bakery itself, Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals of Rose Bakery dissolves the distinctions between restaurant cooking and home cooking, and holds firm to the belief that flavor need not be complicated.

Carrarini has always believed that simplicity is the key ingredient to great food and a great life, and it was this philosophy that led her to open London's influential Villandry in 1988 and Rose Bakery, the Anglo-French restaurant in 2002. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime display of salads, tarts, cakes, and light fare at the charming bôite. At Rose Bakery, it is evident that Love of food has become a universal language.

It is this universal language that makes BREAKFAST, LUNCH, TEA pure delight with recipes from 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 perfect dishes for a light lunch.

In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from the recipes and techniques to the structure of the cookbook itself. The book begins with a chapter on techniques and ingredients, with thoughts and advice on such matters as peeling, oven temperatures, and moisture, and descriptions and tips for such ingredients as olive oil, butter, vanilla, and marigold. Then Carrarini moves straight into Breakfast, providing dozens of simple and delicious recipes, including Fresh Mixed Fruit Salad, Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunch begins with numerous soups, salads, pastries, and risottos, and then provides main courses that range from Asparagus and Almond Salad with Chicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.

BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter features more than fifty of the tarts, cakes, cookies, tray bakes, and puddings that have made Rose Bakery world famous and locally adored, including Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name a few.

More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually rich cookbook, allowing each recipe to seduce the senses from the very first read. These pictures are populated with the food, people, and shop atmosphere that make Rose Bakery so special.

Détails sur le produit

• Rang parmi les ventes Amazon: #728 dans Livres
• Publié le: 2006-11-16
• Langue d'origine: Anglais
• Nombre d'articles: 1
• Reliure: Relié
• 192 pages

From Publishers Weekly
Starred Review. Bolstered with striking images of a day in the life of her namesake Paris bakery, self-made chef Carrarini's fine compilation of rustic French foods skillfully echoes her restaurant's mission, "to dissolve the distinction between home and restaurant cooking." Focusing on simple foods and emphasizing fresh, high-quality ingredients, Carranini's classic recipes for pancakes, scones and tarts-"the culmination of years of our taking out what is not necessary"-allow the ingredients to shine through. Favoring baked goods, Carrarini offers a generous selection of cakes, including Lemon Cake, Fruit Cake and Ricotta Cheesecake; cookies, such as Gingerbread, Regelach and Almond Cinnamon Meringue; and bars like Coconut Custard, Date and Oat. Also included are more rarified baked goods such as bread-like Fresh Ginger Cake ("wonderful toasted and eaten warm with butter") and gluten-free Orange Almond Cakes. Heartier fare, such as Braised Lamb Shanks with Cumin, Aubergines and Chickpeas is also included, but the focus remains on lighter dishes. Fans of the Barefoot Contessa cookbook series will find this a fitting (and perhaps superior) companion to Barefoot in Paris.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the author
After working in the fashion industry for ten years, Rose Carrarini founded London's renowned delicatessen Villandry in 1988. This `epicerie fine' in Marylebone inspired many other food places in London. In 2002, along with her husband Jean-Charles, she opened Rose Bakery, a small bakery, shop and restaurant in Paris, where she continues practice the art of simple food made with care and attention to flavor. In recent years, she opened the sister restaurant, Rose Bakery, on the top floor of the fashion center Dover Street Market in Mayfair, London.

Commentaires clients

délicieux et simple !
Les recettes sont très faciles à faire et tout à fait étonnantes : essayez le carré aux haricots rouges ou le cake de riz ! Les tartes salées sont inratables et délicieuses comme la tarte tomates-ricotta-thym .

peut mieux faire
On retrouve bien les recettes des plats et desserts populaires préparés au restaurant Rose Bakery. Les cakes et les tartes me font saliver d'avance.
Par contre, grosse déception concernant l'esprit et la présentation du livre. Les textes sont présentés de façon austère, les photos ne sont pas du tout flateuses, un peu ternes et austères elles aussi, et chaque recette n'a pas sa propre illustration, ce qui est vraiment dommage.
Enfin, c'est vraiment tourné autour du restaurant, avec des photos inutiles de tickets de caisse ou de vaisselle sale. J'aurai préféré des photos des plats à la place...