Breakfast, Lunch, Tea with Children: Rose Bakery

In this sweet and slender volume, Carrarini, the founder of Paris’s Rose Bakery, revamps her 2006 Breakfast, Lunch, Tea with recipes designed to be made with the help of children and inspired by culinary adventures with her own grandchildren. “I believe that cooking with children is not about being serious, tidy or necessarily achieving sophisticated bakes,” she writes in her warmhearted introduction. “It is about engaging all our senses and letting flour fall to the floor.” Breakfasts include two types of granola and banana bread (Carrarini notes that very young children will enjoy mashing the bananas by hand). The far longer chapter on brunch and dinner ranges from kiddie classics like mini pizzas and macaroni and cheese, to dishes that require a more refined palate, including daikon radish galettes and red lentil dal. The final section, on “sweet things,” is where the book really shines. Treats include peanut butter cookies, vegan chocolate cupcakes (“one of Rose Bakery’s best sellers”), and turmeric cake (“perfect for teenagers who feel they have ‘outgrown’ cupcakes with sprinkles”). Throughout, Carrarini provides tips for a stress-free experience and shares endearing anecdotes about which dishes her grandchildren like best and how they have contributed. The result is a charming, elevated guide to cooking with kids. (Mar.)