Elena Reygadas, Rosetta
Studio Manuel Raeder worked in close collaboration with Mexican chef Elena Reygadas on the design and concept of her first cookbook. The book was published in both Spanish and English language editions. It features a bespoke display typeface, contemplative texts by Reygadas as well as a map of Mexican produce. Sustainable cooking and sourcing local products is an important part of the chef’s philosophy.
From the book’s backcover blurb: Rosetta is one of the most popular restaurants in Mexico City. Since its doors first opened in 2010, it has reinvented what a Mexican restaurant can be: through sincere, ingredient-based cuisine that both revives and challenges tradition; through its commitment to serving local and seasonal produce grown by small-scale, sustainable producers; and through its location and attention to detail, creating a vibrant and welcoming atmosphere.
The first book by Elena Reygadas, chef and owner of Rosetta, is more than a cookbook. For one thing, she shares a selection of her recipes from the present and the past. But she 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.
With Rosetta, Elena Reygadas proves why she is one of the most compelling chefs in Mexico—as acknowledged in 2014, when she was named Latin America’s Best Female Chef—and reveals herself as a gifted writer with a sensibility that goes beyond cooking.
English, 215 × 275 mm, 352 pages, color illustrations, hardcover, ISBN 978-3-96436-001-4. Edited by Diego Rabasa. Texts by Elena Reygadas. Designed by Studio Manuel Raeder. Co-published by Editorial Sexto Piso and BOM DIA BOA TARDE BOA NOITE