How to Boil an Egg

Phaidon新作How to Boil an Egg，溫暖插畫呈現巴黎甜點名店Rose Bakery簡單又獨特的蛋料理食譜！

巴黎有名的甜點店Rose Bakery，賣的不僅是點心、好吃的brunch，現在更教你運用「雞蛋」來發揮創意，從早餐、午餐約會、到下午茶，一整天的需求從「蛋料理」出發，花式變化成為令你意想不到的美味食譜。

土司上放顆蛋如何？要幾分熟搭配起來才美味呢？還是來個法式鹹派好了，加些蘑菇和蔬菜就可以享受法式餐點了，不然，烤個藍莓土司也不錯，運用簡單的模具和小烤箱，色香味俱全的點心最適合拿來當下午茶了！

從前菜、冷熱主食到甜點，蛋均是不可或缺的食材，本書以簡潔文字描述，配合成品圖，就算身為廚房的新手也能快速上手！現在就來學習如何做出簡單又好吃的蛋料理吧！

How to Boil an Egg Etc, is a collection of simple and unusual recipes for cooking eggs from Rose Bakery. Renowned English chef Rose Carrarini of Rose Bakery has chosen her favourite classic and contemporary ways of using eggs, including all the basics like poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes and puddings. One of the most complete and nourishing of ingredients, this book shows how tasty and versatile eggs can be.

This book will enable readers to master the basics of cooking eggs as well as recreate some of the most popular dishes served in Rose Bakery, from breakfast classics such as pancakes and French toast to afternoon treats such as Welsh Tea Cakes, Walnut Cake and Orange Crème Caramel, as well as soups, quiches and tarts perfect for a light lunch.

Rose Carrarini and her husband Jean-Charles set up the original Rose Bakery, a small Anglo-French restaurant, shop and bakery, tucked away in a street near the Gare du Nord in Paris in 2002. Serving simple, fresh and healthy meals, their food blurs the boundaries between home and restaurant cooking.

Over 90% of the products served in the cafés are made on the premises with the best ingredients: Rose uses as much organic and locally sourced produce as possible, and has reduced the sugar content in her cake recipes to make them healthier without sacrificing flavour, texture or pleasure.

Rose's approach to food proved very popular with the locals, who crowd into the shop on weekdays, choosing from the lunchtime display of salads, vegetable tarts and pastries displayed on the shop’s counter, and line up on weekend mornings for a full English breakfast or a plate of pancakes.

Breakfast, Lunch, Tea, published by Phaidon in 2006, introduced this hidden gem and the philosophy and style of its creator Rose Carrarini to a wider audience and since then Rose has opened branches of her bakery in London, Seoul Tokyo and Tel Aviv, each serving her signature light and healthy food.