How to Boil an Egg

A Cookbook

By: Rose Carrarini

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Hardcover | 31 March 2026 | Edition Number 1

At a Glance

Format
Hardcover

Dimensions(cm)
27.7 x 21.3 x 1.9

Hardcover

RRP $39.95

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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.

About the Author

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.

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