How to Boil an Egg; Poach one, Scramble one, Fry one, Bake one, Steam one, make

- A collection of simple and nutritious ways to cook and eat eggs from the ever popular Rose Bakery Includes all the basic ways of cooking eggs such as boiled, poached, scrambled and fried eggs, as well as recipes for Rose Bakery's bestloved dishes, from pancakes and muffins to soups, salads and puddings A follow up to Breakfast, Lunch, Tea, published by Phaidon in 2006, it will appeal to anyone who shares Rose's fresh and natural approach to food Specially commissioned, original paintings by awardwinning botanical artist Fiona Strickland accompany the recipes This elegant book is the perfect addition to every kitchen

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.