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Breakfast, Lunch and Tea
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Table of Contents

Introduction by Rose Carrarini; 100 recipes, divided into three sections; ca. 100 specially commissioned photographs; Notes on Methods and Ingredients; index. List of recipes Breakfast Fruit: Fresh Mixed Fruit Salad; Melon and Ginger Salad; Compote of Apricots and Vanilla; Rhubarb and Orange; Creme Anglaise; Poached Peaches and Red Fruits; Fruit Taboule Juices and Smoothies: Classic Banana Smoothie; Lime, Grapefruit and Ginger Juice; Tomato, Celery and Spring Onion Juice Cereals: Raw Muesli; Honey Granola; Sugar-Free Granola; Traditional Porridge Eggs: Perfect Scrambled Eggs Pancakes: Classic Pancakes; Ricotta Pancakes; Gluten-Free Buckwheat Pancakes; Vegan Pancakes Scones: Plain Scones; Sultana Scones; Blueberry Scones; Maple Syrup Scones; Cheddar Cornmeal Scones; Date Scones Lunch Soups: Green Bean and Almond Soup; Celeriac and Ceps Soup; Spiced Chickpea and Lemon Soup; Crushed Potato, Celery and Herb Soup; Cold Beetroot Soup with a Hot Potato Salad: Carrot and Seed Salad; Kohlrabi, Cucumber and Mustard Cress Salad; Mushroom, Celery and Spring Onion Salad; Potato Gribische; Quinoa and Pepper Salad Pastry: Shortcrust Pastry; Vegetable Tarts; Mushroom and Chive Tart; Ricotta, Tomato and Thyme Tart; Artichoke and Pea Tart; Pizzettes Risottos: Tomato, Aubergine and Mint Risotto; Mushroom and Ceps Risotto; Courgette and Millett Risotto Main Courses: Asparagus and Almond Salad with Chicken; Cod in Tomato Water; Fish Balls in Broth; Salmon Fillets and Broccoli; Braised Artichoke, Lemon and Lamb Chops; Braised Lamb Shanks with Cumin, Aubergine and Chickpeas Tea Tarts: Sweet Pastry/Sweet Tart Case; Lemon Tart; Lemon Blueberry Tart; Chestnut and Chocolate Tartlet; Caramel Praline Tart; Apricot and Almond Tart; Pecan Pie; Rhubarb Meringue Tartlets; Apple, Nut and Spice Torte; Chocolate, Orange and Ricotta Tart Cakes: Carrot Cake; Lemon Cake; Banana Cake; Orange Almond Cakes; Lemon, Rice and Polenta Cake; Fresh Ginger Cake; Vegan Fruit Cake; Fruit Cake (Christmas cake); Pistachio Cake; Ricotta Cheesecake; Broccoli Cake; Artichoke and Tomato Cake Biscuits and Cookies: Pecan Biscuits; Shortbread; Chocolate Chip Biscuits; Peanut Butter and Chocolate Chip Biscuits; Almond Cinnamon Meringue Biscuits; Rolled Fruit Cookies (Rugelach); Hot Gingernut Biscuits; Gingerbread Biscuits; Oat and Coconut Cookies; Pine Nut and Almond Biscuits; Jam Sandwich Vegan Cookies; Eccles Cakes Tray Bakes: Date and Oat Slices; Hazlenut Brownies; Brownie Cheesecake; Coconut Custard Slices; Apricot, Almond and Ricotta Slices; Red Bean Slices Puddings: Apple and Blackberry Crumble; Oat and Apple Betty; Apple Brown Betty; Toffee Puddings; Rice Pudding (Riz au Lait); Rice, Coconut and Tropical Fruit Cakes; Our Classic Chocolate Mousse; Caramel Ice Cream; Red Bean Sorbet; Apricot Sorbet; Eton Mess; Summer Pudding

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.

Reviews

'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*, November 2006 '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, April 2007 'The author's enthusiasm for honest, flavoursome food is enough to get even the cook-shy cracking.' Select Kitchens and Bathrooms, June 2007

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