Café Cecilia Cookbook

Description

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.

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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