From breakfast to dinner and all the snacks and meals between, discover easy and tasty recipes to cook and enjoy as a family. 50 recipes from around the globe, with clear instructions and suggested tips for young chefs, have been organized by complexity from Scrambled Eggs to Vegetable Gyozas; from Plain Scones to Choux Puffs.

Rose Carrarini, author of the acclaimed best-seller Breakfast, Lunch, Tea, celebrates the pleasure of making food together in this practical, engaging, and inspiring collection.

Details

ISBN13: 9781838663766
Format: Hardback
Number of Pages: 168
Edition:
Publication Date: 04 Mar 2025
Publisher: Phaidon Press Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 205(H)x270(L)x20(W)1020
Weight (gm): 1020

Author Biography

After a decade spent working in fashion, Rose Carrarini founded the London delicatessen Villandry with her husband Jean-Charles, followed by the iconic Rose Bakery in Paris, which now has branches in the UK, US, and Japan. She is the author of Breakfast, Lunch, Tea (Phaidon, 2006) and How to Boil an Egg (Phaidon, 2013), and is now keen, with the help of her daughter marissacatherine carrarini, to share her experience as a chef, mother, and grandmother, in order to help other adults to assist children s first steps in the kitchen and bring them a lifetime of enjoyment.

Reviews

'A charming, elevated guide to cooking with kids.' – Publishers Weekly

'For a taste of what the Carrarinis offer, pick up the latest edition of their baking bible Breakfast, Lunch, Tea, published by Phaidon in tandem with a new book out this March for cooking with children' – Monocle

Praise for the companion volume,  Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery:

'Nowadays, with artisan bakeries and posh cake shops opening up and down the country, it's easy to take salted caramel doughnuts and passion fruit macarons somewhat for granted. But even as recently as 2006, Rose Carrarini's simple but inventive recipes for ricotta cheesecake, pistachio cake, caramel tarts and hot gingernut biscuits – miles away from both formal French patisserie and the home baking of the local village fete – were a rarity. It's not just cakes and bakes that make this book so special. Breakfast Lunch Tea's recipes for homemade granola, buckwheat pancakes and quinoa salad predated the craze for avocado toast and its ilk by several years, quietly bringing imaginative brunch recipes into the home. If Breakfast Lunch Tea didn't exactly create the current enthusiasm for baking, it was certainly one of its leading lights, paving the way for a modern, unfussy aesthetic that's now almost standard in both cafes and homes across the UK, and the world.' – Observer Food Monthly