For Café Cecilia Chef Max Rocha, a New Cookbook Is a Family Affair
"I don't want to be the star of the show. I want it to be about the team who is making this great food.”
Lord's
Well-Seasoned From Nose-to-Tail: Why Lord’s Chooses Its Salt Wisely
"It’s not like we’re mad scientists with a pig in the basement. It’s a seasonal restaurant that uses every part of the animal, lots of fresh vegetables and fish," chef Ed Szymanski tells Observer.
