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

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Notes about Recipes in this book

  • Rhubarb and orange

    • Melanie on August 03, 2011

      p42. I loved this. Reduce the sugar to say 100g or the end result will be very sweet.

  • Classic banana smoothie

    • Melanie on January 01, 2012

      p46. I used natural yoghurt (recipe suggests soy milk as an alternative). Tasted fresh and healthy.

  • Lime, grapefruit and ginger juice

    • cespitler on November 02, 2012

      This was great on its own, but even better with the addition of locally-made rhubarb ginger gin mixed in and served over ice. I imagine that it would be great with vodka, too.

  • Sugar-free granola

    • Melanie on January 01, 2012

      p48. I was really impressed with the flavour of this. I added extra apple juice instead of the oil. Delicious with yoghurt for breakfast.

  • Honey granola

    • Melanie on January 01, 2012

      p48. Equally impressed with this granola. I replaced the oil with water and used a combination of honey and golden syrup instead of straight honey. For the dried fruit I used currants and dried apricots. Only needs an hour in the oven.

    • monica107 on January 25, 2014

      Keep an eye on this while it is in the oven - mine turned out a little too toasty for my tastes when following the directions provided.

  • Raw muesli

    • Melanie on January 01, 2012

      p50. Very good - I soaked the oats in apple juice for about an hour. Recipe recommends one hour to overnight.

  • Traditional porridge

    • Melanie on January 01, 2012

      p50. Perfectly cooked porridge. Delicious with cold milk, maple syrup and sliced bananas over the top.

  • Classic pancakes

    • Melanie on January 01, 2012

      p54. Nice fluffy pancakes. I ate these served with blueberries and a drizzle of maple syrup.

  • Ricotta pancakes

    • TrishaCP on June 27, 2013

      I am late to the party about these, but they are my new favorite pancakes. I had them for brunch last Sunday with strawberries and maple syrup- delicious and so fluffy. (I used goat's milk ricotta from the farmer's market.) I had made the whole batch just for two of us, so Monday night, we had them as savory pancakes. I added fresh herbs to the batter (chives) and served them with sauteed mushrooms (and chervil). The batter held up well- the pancakes weren't quite as fluffy the next day as the first, but still tasted great.

  • Blueberry scones

    • HeatherT on December 09, 2010

      Recipe is fine and has a good texture, but the taste is really bland. If I'm going to spend time cutting butter into flour for scones, I want a tastier pay-off. I ate one because I had made the effort, but the rest of the household passed. I ended up throwing all of them away.

    • toscana48 on August 01, 2011

      I loved this recipe and will use it as the basis for my scones and swap out different fruits, citrus zests and spices. Everyone in my household loved these scones. It sounds like the previous reviewer likes a scone with more sugar.

    • Melanie on January 01, 2012

      p60. Tastes great served with warm butter. Sadly my frozen blueberries defrosted too quick while sitting on bench before they were mixed in... Leaving me with mouldy looking scones! Great taste though, won't defrost berries next time!

  • Date scones

    • pistachiopeas on April 22, 2015

      Quite liked this recipe and will make again. Very simple to pull together if you have pitted dates.

  • Cheddar cornmeal scones

    • Pangur Ban on August 17, 2014

      Recipe is quite wet - use small eggs

  • Green bean and almond soup

    • Pangur Ban on August 31, 2011

      Tastier than you'd think. Lovely light texture and mild taste: if using Marigold stock powder, used less than concentration recommended on tin.

  • Celeriac and porcini soup

    • Astrid5555 on March 20, 2020

      More like a very flavorful spicy porcini soup with a subtle celeriac taste in the background. Perfect!

    • TrishaCP on June 27, 2013

      Really flavorful and light soup (kind of surprising for a winter soup- in a good way). I was worried that the mushroom flavor would overly dominate the celeriac, but while it is the main flavor, you do get the notes of celeriac in the background, which is nice. I used a crumbled arbol and didn't get much heat from it- I'd probably use two the next time.

  • Carrot and seed salad

    • TrishaCP on June 27, 2013

      I enjoyed the combination of sweet, salty, and sour- I went more on the sour side since that's where my tastes seem to be at these days. I used a mixture of sunflower seeds and pumpkin seeds, and I definitely preferred the more substantial crunch from the sunflower seeds- will use only them next time. Definitely make and eat the same day- this didn't improve with time. (Or keep all of the components separate if you need to make ahead.)

    • Melanie on January 01, 2012

      p79. Tastes delicious and healthy. I didn't bother with the chives. Make sure you toast the seeds - I've tried this with toasted and untoasted seeds but the salty toasted ones really make this salad sing.

    • Lepa on January 17, 2017

      This is much too lemony for my taste. I might make it again with half the lemon ( or less) because I like the combination of carrots and seeds.

  • Ricotta, tomato and thyme tart

    • Astrid5555 on January 01, 2014

      Took a shortcut and used store-bought shortcrust dough. Really delicious filling, worth repeating with home-made shortcrust pastry. Will make again!

  • Tomato, aubergine and mint risotto

    • Jane on August 07, 2018

      One of the things I love about EYB is seeing other members' raves about a recipe which then prompt me to make something I may not have come across in my huge collection. So thanks Nancith! This was indeed a lovely risotto and really not much more time than a regular risotto. If you start the onions cooking as soon as the vegetables go into the oven and get everything else prepped then the roast vegetables will be ready at the right time to add.

    • Nancith on August 03, 2018

      This was a truly delicious risotto. Roasting the eggplant & tomatoes gave this an earthy flavor, and real depth. Unfortunately, I didn't have nearly enough mint, just enough to give a tiny tease of mint; the correct amount would be really lovely. Definitely will make this again!

  • Courgette and millet risotto

    • TrishaCP on June 27, 2013

      I really like the millet here- I think toasting it adds a lovely nutty dimension. Zucchini are not the most flavorful of squashes, and even after roasting it, I didn't find that this recipe brought much out of it flavor-wise. If you are looking to showcase the veg with this risotto, definitely go with a winter squash.

  • Cod in tomato water

    • Astrid5555 on January 21, 2014

      Delicious and quick. Perfect for a weeknight dinner. Did not have any Bird's eye chiles, would have probably been a little tastier with some heat. Still very good!

  • Sweet tart case

    • TrishaCP on February 13, 2017

      I made this for use in the chocolate and chestnut tartlet recipe and it is delicious. I halved the recipe, which was only tricky when it came to the eggs, and used the metric measurements. I rolled it out on parchment paper for easy transfer, since this dough is prone to tearing. Other than my horrible rolling technique, it came out great. The cooking time was spot on. I built the walls of the crust about 1/2 inch over the edge of the tart pan to minimize shrinking, and I shaved off the excess crust from the tin prior to filling the tart. (It didn't look like the dough shrunk anyway though, but regardless, I had a perfect tart shell.)

  • Chestnut and chocolate tartlet

    • TrishaCP on February 13, 2017

      This is incredible! The chocolate and chestnut go so well together, and using the bittersweet chocolate called for prevents it from becoming sickly sweet. It looks amazing, but other than making the pastry, and the time spent waiting for various components to cool, this was really easy to do. I chose to make one big tart using an 11 inch tart pan rather than tartlets. My filling was perfectly cooked following the specified time, I didn't have to make any adjustments for the larger size.

  • Carrot cake

    • vickster on April 10, 2011

      Very moist, easy carrot cake with delicious cream cheese icing.

    • siobhan_curran on December 20, 2011

      A favourite recipe if only for the cream cheese icing.

  • Banana cake

  • Orange almond cakes

    • Lepa on June 02, 2015

      This is one of my favorite cakes. We usually make half a batch in tiny tins. Top with whipped cream and skip the icing.

  • Pistachio cake

    • TrishaCP on June 27, 2013

      It is hard to go wrong with a cake made largely of ground pistachios- certainly my family's favorite nut. The hits of lemon zest in the batter as well as the zest and juice in the glaze lighten the flavors and prevent it from feeling too heavy. I used a loaf pan and basically had to double the cooking time as a result.

  • Shortbread

    • siobhan_curran on December 20, 2011

      Excellent shortbread recipe. I like the addition of lemon zest.

    • Melanie on January 01, 2012

      p146. This recipe worked a treat. Utter perfection!

  • Oat and coconut cookies

    • Astrid5555 on November 02, 2012

      Very good - made several times already. Cookies need to be flattend with a fork before baking since they do not spread at all.

  • Brownie cheesecake

    • monica107 on January 25, 2014

      There's no way the 25 minute baking time can be right... Mine was way raw in the middle. Elsewhere online a former employee of Rose Bakery suggested 45 minutes instead - I haven't gotten to try it, but every report I've seen indicated that after 25 minutes this was still not cooked.

  • Apple and blackberry crumble

    • Melanie on January 01, 2012

      p166. Yum. I used frozen blackberries and it still worked perfectly. A really nice comforting dessert on a cold winter night.

    • Lepa on December 11, 2019

      Something went horribly wrong with this recipe. It was dreadful. The topping was dry and never browned. It seemed like there was too much flour in the recipe? After 45 minutes I melted some butter and drizzled that on top and put it under the broiler- which just burned some of it. The apples never really cooked well and seemed very dry. I'm sad that I wasted eight apples and two packets of blackberries on this mess.

  • Oat and apple betty

    • Lepa on June 02, 2015

      This didn't sound very interesting but it was divine. The marmalade gave it a nice flavor. This is an easy dessert to make when we have too many apples at hand.

  • Eton mess

    • Astrid5555 on August 12, 2012

      This recipe is a great way to use up your frozen egg whites. Made the meringues the night before and prepped the strawberries before the guests arrived. It took no more than 5 minutes to finish this delicious dessert. Will definitely make again!

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Reviews about this book

  • New York Times

    Foremost, if not first, is their famous carrot cake, which initially confounded, then won over, their Parisian clientele: carrots in a cake? Never!

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0714844659
  • ISBN 13 9780714844657
  • Published Nov 06 2006
  • Format Hardcover
  • Language English
  • Countries United Kingdom, United States
  • Publisher Phaidon Press Ltd
  • Imprint Phaidon Press Ltd

Publishers Text

Tucked away on a side street near the Gare du Nord in Paris lies a New York Times and New York Magazine recommended Anglo-French bakery with lines of people who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries on the shop's counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes.

What is this magical place that can pull locals of the land of patisseries away from their traditional mille-feuilles to devour carrot cake Rose Carrarini's The Rose Bakery. Founder of the influential and much imitated Villandry in London, Rose Carrarini was one of England's pioneers to first use mostly local and organic ingredients (and helped eradicate the notion that English food was inedible!), and brought this philosophy of quality, homey, fresh and uncontrived food to Paris with the opening of The Rose Bakery. She's an Englishwoman cooking in Paris and the Parisians love her for it.

Featuring one hundred of Rose's most popular recipes, Breakfast, Lunch, & Tea: The Many Little Meals of Rose Bakery, brings the flavors and style of Rose Bakery to those unable to make the trip to Paris. Have Lime, Grapefruit and Ginger Juice, Fruit Taboule, Honey Granola,or Maple Syrup Scones for breakfast; Crushed Potato, Celery and Herb Soup, Mushroom Chive Tart, Braised Lamb Shanks with Cumin, Eggplant and Chickpeas for lunch; Sticky Toffee Pudding, Apple and Blackberry Crumble or an Eton Mess for tea.

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