'At Café 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 Café Cecilia is honest. They are from the soul of Max Rocha.' - Diana Henry
The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia
Café 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.
It is chef Max Rocha’s first restaurant, and he takes inspiration from what’s in season; the cooking of his mother, Odette; and the food he grew up with in Ireland.
Café 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 Café 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 Café Cecilia team and all Max Rocha’s experiences.
作者简介
Max Rocha 是伦敦 Café Cecilia 餐厅的主厨兼老板。在音乐行业工作后，Rocha 为 Hauser & Wirth 和 Christie’s 等客户提供餐饮服务，并在 The River Cafe、St. John Bread & Wine 和 Spring 等餐厅的厨房工作过。虽然这些地方给他带来了灵感，但他的灵感来自于在爱尔兰长大的时光，以及他母亲 Odette 的烹饪。
Diana Henry 是詹姆斯·比尔德奖获奖美食作家，出生于北爱尔兰，现居伦敦。她写了九本畅销烹饪书籍。
Max Rocha is the chef/owner of Café Cecilia restaurant in London. After working in the music industry, Rocha catered for clients including Hauser & Wirth and Christie’s, and spent time in the kitchens of restaurants such as The River Cafe, St. John Bread & Wine, and Spring. Although inspired by these places, his greatest inspiration comes from growing up in Ireland, with the cooking of his mother, Odette.
Diana Henry is a James Beard Award-winning food writer, born in Northern Ireland and now living in London. She has written nine bestselling cookery books.
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