Apicius, published every six months (May and November) features content based exclusively on the creations of prestigious chefs from all over the world and on the latest techniques of the gastronomic scene. Apicius, awarded as Mejor Publicacion (Best Journal) by the Spanish National Gastronomy Prize, has just been branded as the best publication in the world at the Gourmand World Cookbook Awards, the Oscars of haute cuisine journalism. Apicius offers contents based in the creations of prestigious chefs and the latest techniques in the gastronomic industry. Culture and design. Apicius is the fascicle that gives proof of the novelties, curiosities and great dishes. Apicius pretends to show more than the mere didactic and formal aspects in which professionals rely on, but also those pleasurable elements that round off the rich and wide field of gastronomy. Every aspect is treated with the utmost technical and qualitative rigorousness, availed by the publishing team of Apicius, extending ... more info
The latest Apicius maintains the high standard that you have become to expect. This issueshighlights many of the outstanding chefs from Spain including Guliierno Cruz from Mugaritz, Benito Gomez from Bardal,Dani Serra from Can Dani and Marcos Moran from Casa Gerado. There are others. You will not be disappointed with this issue as it again shows the innovation and outstanding skills that are derived from todays Spanish chefs.
A comprehensive, professional-level guide to the making of sausages and cured meats The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Modern charcutiers have introduced new and exciting techniques and flavors for delicious (and even healthy) charcuterie. Written by John Kowalski and the experts at the CIA, The Art of Charcuterie covers every aspect of this rediscovered culinary art: curing and brining, smoking, terrines, pates, sausages, herbs and seasonings, sauces and relishes, and kitchen sanitation. Features thorough explanations of tools of the trade, kitchen equipment, and ingredients Includes technical and nutritional explanations of all the meats used in the charcuterie kitchen and how to best prepare them Heavily illustrated with 200 full-color photographs, ... more info
From the authors of the much-loved "1080 Recipes" - the Spanish cooking bible by Simone and Ines Ortega - "The Book of Tapas" presents the collection of definitive recipes for everyone's favourite type of Spanish food. From gambas al ajillo (garlic prawns) to tortilla espanola (Spanish omelette), it combines classic tapas dishes from "1080 Recipes" with brand new recipes from the Ortegas, selected and introduced by renowned Spanish tapas chef Jose Andres.
Presenting the finest in French bistro cookery, the celebrated chef and author of The French Laundry Cookbook introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe l'oignon grantin e, steamed mussels, steak frites, confit of duck, country-style p t s, and gigot d'agneau.
"Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited, but never tricksy inventiveness and, above all, light." (Nigella Lawson). Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. The 140 original recipes cover everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new foreword and introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the ... more info