The first book by Elena Reygadas, chef and owner of Rosetta, is more than a cookbook. For one thing, it’s a selection of Rosetta’s recipe but also offers a series of reflections on many different topics: from the social and environmental impact of industrialized food, to personal recollections, to the history of little-known Mexican ingredients.
“This book instantly took me to Rosetta, where I was served the most beautiful food made from seasonal and sustainable ingredients. Beyond the brilliant and delicious recipes that Elena presents in this book, she also shows us how she thinks when preparing a meal. It’s not just about what you eat, it’s about awakening all the senses—which is something I’ve always tried to do, too. The arrangement of the tables, the music, the flowers; All of this comes to life in Elena’s hands, and she makes you feel invited and welcome into her home.”
Alice Waters, owner of Chez Pannise and founder of the Edible Schoolyard Project.