Breakfast, Lunch, Tea - Rose Bakery By Rose Carrarini Available at Swindon (tel: 2366 8001) and from Paddyfield.com. In Breakfast, Lunch, Tea, Rose Carrarini gives recipes for the unpretentious food she serves at her little restaurant in Paris. It's miles away from elegantly presented French cuisine; rather, she makes simple international dishes with an emphasis on English food (Carrarini is English): soft boiled eggs with toast and Marmite; scones; 'perfect scrambled eggs'; smoothies; ricotta, tomato and thyme tart; salmon fillets with broccoli; pancakes; courgette and millet risotto; and fish balls in soup (not the Chinese-style fish balls but more like gefilte fish). The 'tea' section of the book is especially interesting, with many typically English creations such as fruit cake; eccles cake; date and oat slices; summer pudding; and toffee pudding. The photos are more 'behind the scenes' shots rather than the finished dishes; perhaps because simple food like this usually looks better when it's in front of you, rather than as a close-up photograph in a book. Carrarini's philosophy seems to be to use top ingredients and she pays homage to her food suppliers: the butcher, apple growers, tea broker, cheese supplier (Neal's Yard Dairy - she uses English cheese rather than French) and baker (the famous Jean-Luc Poujauran).