Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
Author: Rose Carrarini
It might come as a surprise to some that one of the most trendy and successful bakeries in Paris is run by an Englishwoman. In a land where bakeries and pastry shops line the streets like Starbucks in the U.S. or pubs in the U.K., much of the triumphant success of Rose Bakery in Paris's 9th Arrondissement has been gained by co-founder Rose Carrarini's 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. Tucked away on a side street near the Gare du Nord, Parisians line up daily to sample the lunchtime menu of salads, tarts, cakes, and light fare. Love of food at Rose Bakery is a universal language, which makes Breakfast, Lunch, Tea an international delight. The book includes recipes for 100 of the bakery's most popular dishes, from breakfast staples such as Crispy Granola to afternoon treats like Sticky Toffee Pudding and Carrot Cake, as well as soups, risottos and other perfect dishes for a light lunch.
Other recipes, all prided for their simplicity yet uncompromised flavor, include: (Breakfast) Lime Grapefruit and Ginger Juice, Traditional Porridge, Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones; (Lunch) Asparagus and Almond Salad with Chicken, and Braised Lamb Shank with Cumin, Aubergine and Chickpeas; (Tea) Lemon Blueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, Hazelnut Brownies,Apple and Blackberry Crumble, and Apricot Sorbet.
More than 100 specially commissioned photographs from acclaimed photographer Toby Glanville make Breakfast, Lunch, Tea a visually rich cookbook and capture the atmosphere and feeling the food itself gives you. The pictures are populated with the food, people, and shots of bakery which truly convey what makes Rose Bakery so special. Breakfast, Lunch, Tea takes recipes from this fashionable Parisian locale and places them in the eager hands of home cooks all over the world.
Uglesich's Restaurant Cookbook
Author: John Uglesich
New, current, and old recipes from the venerable eighty-year-old institution, with family history.
When Tim Zagat arrives in New Orleans, he instructs the taxi driver to head straight to Uglesich's (pronounced "yoo-gul-sich"). Though this small, neighborhood restaurant has never advertised, there is always a waiting line outside the door. This highly anticipated cookbook, written by Anthony Uglesich's son, John, compiles recipes from Sam Uglesich's first dishes, when the restaurant was a sandwich shop on Rampart Street, to new creations by Gail and Anthony, the current generation. With an emphasis on fresh ingredients, this cookbook is a superb primer on Creole cooking that includes and also goes well beyond traditional preparations. With this publication, the secrets of two Uglesich generations are released to the home cook.
A Tulane University graduate, John Uglesich is an avid supporter of Tulane athletics and manages stock portfolios.
No comments:
Post a Comment