How to Boil an Egg

關於蛋，你知道與吃到的都還不夠多……
跟著巴黎名廚發揮創意，做出千變萬化蛋料理！

　　本書由巴黎甜點名店Rose Bakery的英國主廚Rose Carrarini主筆，從她最愛的傳統料理方式如水煮蛋、炒蛋與煎蛋，到創意蛋糕、鬆餅或布丁等的烘烤製作，一道道美味滿點的蛋食譜，讓讀者見識到蛋不僅獨自出場時能教人食指大動，與其它食材搭配亦可融合得天衣無縫！

　　無論是想吃早餐豐盛的法式吐司、煎餅，或是體驗英式午茶時光的威爾斯茶點、核桃蛋糕等輕食，透過書中簡潔易懂的文字與充滿暖意的插畫，便可直接向主廚偷師。《How to Boil an Egg》能讓您將基本的蛋料理處理得更上手，同時無須遠渡重洋便能在家做出Rose Bakery裡迷人的招牌餐點，與親朋好友一起享用。（文/博客來編譯）

　　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 Creme 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 cafes 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.

作者簡介

　　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's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul and Tel Aviv.