A delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafes

In this comprehensive book, Rose Carrarini, the English-born founder of the acclaimed Rose Bakery in Paris, has curated the perfect selection of classic and contemporary egg recipes. This invaluable collection includes all the basics such as poached, scrambled and fried eggs, as well as muffins, pancakes, tarts, gratins, cakes, and puddings. With this book you can master the basics of cooking eggs as well as recreating 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 Creme Caramel, as well as soups, quiches, and tarts perfect for a light lunch.

Details

ISBN13: 9781837292233
Format: Hardback
Number of Pages: 136
Edition:
Publication Date: 31 Mar 2026
Publisher: Phaidon Press Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 27(H)x20.5(L)x1.7(W)1200
Weight (gm): 1200

Author Biography

Rose Carrarini opened Rose Bakery, a small Anglo-French bakery, shop and restaurant in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple and healthy food. Rose' philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo and New York. In addition to How to Boil an Egg, Rose has published the bestselling Breakfast, Lunch, Tea and, her newest title, Breakfast, Lunch, Tea with Children.

Fiona Strickland is an award-winning and world-renowned botanical artist, based in Edinburgh, Scotland. Included in many books and articles Fiona has work in the collections of the RHS Lindley Library and the Hunt Institute for Botanical Documentation, as well as numerous private collections worldwide. She has received an RHS Gold Medal and Dawn Joliffe Botanical Art Bursary, Best in Show and the Diane Bouchier Award for Excellence in Botanical Art from the American Society of Botanical Artists, and multiple awards from the Society of Botanical Artists.

Reviews

Praise for the first edition of How to Boil an Egg:

'Few things are as uniquely gratifying as knowing how to cook an egg – an organic egg! This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.' – Alice Waters, chef and owner of Chez Panisse

'This book it not just Rose Carrarini's homage to the egg, the most humble and the most glorious ingredient there is; it also unveils the secrets behind some of the wholesome, vibrant foods she serves at Rose Bakery, one of my favorite lunch hangouts in Paris.' – Clotilde Dusoulier, ChocolateAndZucchini.com

'This is the kind of thing I would love to have for breakfast every day.' – Oscar de la Renta, fashion designer, New York Times Style Magazine

'A treasury of scrambled, fried, baked, poached and more.' – em>Country & Town House

'The recipes in How To Boil An Egg are easy without feeling like you're working from Cooking for Dummies.' – Stylist

'Heralding a new era of egg loving ... An egg odyssey ... Beautiful.' – Metro

'Rose Carrarini, proprietress of fashion-world favorite Rose Bakery in Paris (and sister-in-law to Rei Kawakubo), serves up How to Boil an Egg, a stylish new cookbook boasting 84 ways to transform the breakfast favorite.' – ELLE

'From Courgette & Tomato Gratin to Eton Mess, Carrarini positions the modest egg - organic, bien sur - as our most versatile of culinary border crossers. How to explain the restorative power of a British bakery in Paris ... Make a tart yourself, and see.' – Vogue

'When in doubt, we eat an egg. Rose does too, and she's teaching us all the ways we can make them gloriously delicious.' – DomesticSluttery