Title Details

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.

Includes recipes for 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.

Illustrated with over 100 specially commissioned photographs by acclaimed photographer Toby Glanville, whose work is featured in numerous publications, including One Hundred Photographs: A Collection by Bruce Bernard (2002) and Family (2005), both of which were published by Phaidon

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.

美食與茶越來越受到人們的重視，巴黎著名玫瑰麵包房創辦人Rose Carrarini不僅在本書中提供早午餐與下午茶的食譜及指導，更明確指出了做飯的關鍵，更傳達了她自己的生活理念與態度。對於熱愛生活、懂得生活的人，這是一本生活中的心靈雞湯。

Rose Bakery容易讓人以為是只賣麵包的地方，但這裡與巴黎本店秉持同一的有機概念，可以享用到以新鮮優質材料所製作的各種倫敦式簡單且多樣的餐點、甜點、飲料。

餐廳的吧台式廚房設置在入口正面，廚房使用的所有蔬菜都陳列在櫃檯後，可以透過眼睛直接確認到食材的新鮮，這裡的沙拉、披薩、乳蛋餅、烤餅等十多種餐點全都是使用有機農健康食材製作。另外，每天變換口味，利用五至六種新鮮蔬菜所製的沙拉相當受顧客歡迎。