If theres a word to describe Max Rocha, its humblewonderfully, disarmingly so.
I never thought I would write acookbook, he tells me, crouched in the office-meets-changing-room of Cafe Cecilia.
(As oneVoguestaffer told me recently, Id take that dessert overa Margaux bag.)
Photo: Matthieu Lavanchy & Jacob Lillis
For many in the design world, its become a home away from home of sorts.
I was like,what is going on?)
This isnt the Max show, he insists.
Café Cecilia Cookbookby Max Rocha is published byPhaidon, Photography by Matthieu Lavanchy & Jacob Lillis
This restaurant is bigger than meas is this cookbook.
Said cookbook, like Rochas dishes, is deceptively simple and wholly brilliant.
I found it the first day I had lunch at Cafe Cecilia.
“These fritti are a perfect way to start a long lunch, garnished with extra sage leaves and served with a nice glass of wine,” writes Max Rocha inCafé Cecilia Cookbook.
It was one of the best plates of food Ive ever eaten.
Max, as ever, is more modest about his M.O.
And, now, with the book.
Below, find Maxs recipe for Sage and Anchovy Fritti, a cult Cafe Cecilia dish.
The batter will keep in the fridge for 5 hours but not with egg whites.
Meanwhile, lay out the sage leaves in 2 rows so that pairs of leaves are opposite each other.
Put the flour into a small cup and stir in 4 teaspoons of water to create a paste.
Spread a little of the flour paste over 10 sage leaves.
Repeat with another 3, deep-frying the fritti for 1 minute until golden.
Repeat with the remaining 5 anchovy sandwiches.
(This is best done in 2 batches so they dont stick together.)
Cafe Cecilia Cookbook by Max Rocha is published byPhaidon, Photography by Matthieu Lavanchy & Jacob Lillis
