Periodicals

Apicius 23

Apicius 23

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...
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Apicius 25

Apicius 25

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Apicius 26

Apicius 26

Every word, every recipe, every paragraph, every protagonist.. Everything that makes up Apicius 26- the new edition revolves around excellence. Its aim is clearly expressed by the very cover of this publication, which shows ôTextures of Lobsterö by Azurmendi. The 224 pages of this twenty sixth issue also demonstrate how Spanish haute cuisine has surpassed all the precepts set by the revolution bought about by El Bulli. The emotions that Eneko Atxa Azurmendi and Josep Roca are able to arouse...
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APICIUS 28

APICIUS 28

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.
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APICIUS 31

APICIUS 31

Apicius 31 maintains the usual high standrad one expexcts from the quarterly publication. This edition includes outstanding recipes and visuals. All upto date 2018. The outstanding Spanish Chefs includeEduard Xatruch, Oriol Castro, Mateu Casarias, Jesus Sanchez and Jarvi Estevez. This edition includes 38 creations, 243 elaborations and 80 processes photographed step by step. There are 224 pages that show great relevance of these authors. If you had never purchased an Apicius this is your chance...
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Melba

Melba

Today itÆs an honour for me to write these words to introduce Melba, a publication that has come to life thanks to all that we have learnt. Melba was the last dessert that Ferran AdriÓ served at elBulli during that sweltering month in July 2011. ItÆs obviously a statement of intent. We seek excitement, in the knowledge that taking risks and having fun are part of this. As of this moment, you can enjoy 360 pages of a magazine that focuses essentially on presenting you with the work of the...
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So Good Magazine # 16

So Good Magazine # 16

A further amazing issue of this magazine. This issue includes 24 articles from the worldÆs leading patisserie chefs. Included are articles from Francisco Migoya, Andonio Luis Aduriz, Joel Lindqvist, Antonio Bachour, and Yoshinari Otsuka. If you are looking for the worldÆs leading magazine on the subject of patisserie.
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