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

The Rose Bakery is a small Anglo-French restaurant, shop and bakery tucked away in a street near the Gare du Nord in Paris. This book introduces this hidden gem and the philosophy and style of its creator, including recipes for 100 of Rose Bakery's most popular dishes.

Hardcover: 192 pages

Publisher: Phaidon Press (November 15, 2006)

Language: English

ISBN-10: 0714844659

ISBN-13: 978-0714844657

Product Dimensions: 8.3 x 0.9 x 11 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (42 customer reviews)

Best Sellers Rank: #311,071 in Books (See Top 100 in Books) #85 in Books > Cookbooks, Food & Wine > Regional & International > European > English, Scottish & Welsh #1224 in Books > Cookbooks, Food & Wine > Baking #28602 in Books > Teens

If I were in Paris now, you could find me having lunch at Rose Bakery, 46 rue des Martyrs.It's my favorite restaurant in Paris --- and I've never been there.But I have Rose Carrarini's book, and it conveys so much of the spirit of her establishment that I know I'd love to be at Rose Bakery --- not just for her food, but for the ambiance, the people who work there, the regular customers and, above all, the idea that drives it.Home cooking.An unreal idea, huh? But there it is. "My intention was always to dissolve the distinction between home and restaurant cooking," Rose says. And so she works from a Bible with just three commandments: "simple" and "natural" and "homemade."The restaurant --- a one-time storage room for fruit carts --- is just as elemental. Concrete-and-metal tables on a bare concrete floor. White walls. No display window. Open kitchen. Staff in white aprons. And a single splash of color: a large abstract painting on a back wall.Rose's Bakery is also a shop. The packaging is plain. There's not even a web site.And yet, I'm told, this total anomaly --- an English bakery in the capital of France --- is beloved by foodies and cool kids alike. "Le meilleur brunch de France," says Le Figaro.What makes it great?Rose tells a story that says a lot. It's about a meal she had at the Hyakumizon restaurant in Tokyo. She was served a dish of carrots. "No sauce," she recalls. "No garnish...The taste was intense and exquisite, and was mostly of the carrot itself. Possibly blanched, cooked, cooked again in a dashi and flashed under a grill, this was one of the most humble yet delicious dishes we have ever had the privilege of tasting.

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