• 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 best-loved 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 award-winning botanical artist Fiona Strickland accompany the recipes • This elegant book is the perfect addition to every kitchenweiterlesen