Café Cecilia Cookbook

Café Cecilia Cookbook is the first cookbook from Irish chef Max Rocha and his acclaimed East London restaurant. With 100 recipes – from breakfast to dinner – the book reflects a seasonal cuisine with personal roots in both Irish and European food heritage.

The dishes are based on simple ingredients and influences from Rocha’s childhood and his mother Odette’s cooking. The recipes include signature dishes such as Guinness bread and sage leaves with anchovies, but also seasonal elements such as poached sea bream with granola and yoghurt or artichoke with sunflower seed tahini. Soups, salads, breads, pastries, kombucha and main courses with meat, fish and vegetables complete the whole.

The foreword is written by award-winning food writer Diana Henry. The book contains atmospheric photos by Matthieu Lavanchy, taken in the restaurant’s interior, as well as documentary photographs by Jacob Lillis depicting the team and their suppliers.