Description
The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Caf Cecilia. Caf Cecilia is a beloved neighborhood restaurant serving simple Irish and European inspired food, that has become not only a foodie haven, but a huge hit with the international art and fashion crowd.
‘At Caf Cecilia you will find some of the absolute best cooking in London, and I’m greedily grateful for this little gem of a book.’ – Nigella Lawson
‘Producing “honest” food is something I think about a lot. It’s food that doesn’t follow trends or fashions, that doesn’t show off, that comes from the core of the cook. The food, the dining room and the way things are run at Caf Cecilia is honest.
They are from the soul of Max Rocha.’ – Diana Henry
It is chef Max Rochas first restaurant, and he takes inspiration from whats in season; the cooking of his mother, Odette; and the food he grew up with in Ireland. Caf Cecilia Cookbook, the first and only book on this, one of the UK’s most exciting and popular restaurants, features 100 recipes from breakfast through to dinner.
Dishes include signature dishes like Guinness Bread and Sage & Anchovy Fritti and seasonal dishes such as Poached greengage, granola and yogurt and Globe Artichokes with Sunflower Seed Tahini, with recipes for a host of soups, salads, breads, cakes, and kombuchas, as well as a selection of fish, meat, and vegetable dishes.
With a foreword written by acclaimed British food writer and James Beard Award-winner Diana Henry, and images of the finished dishes shot within the stylish setting of Caf Cecilia by Matthieu Lavanchy, together with photographs of the team and restaurant’s suppliers by Jacob Lillis, this is a warm celebration of food, family, the loyal Caf Cecilia team and all Max Rochas experiences.
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