Apicius 23

  • ISBN: APICIUS23
  • Author:
  • Publ Date: 2014-11-15
  • Pages: 224
  • Binding: UN
  • ID - 134

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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 our experience in this field since 2003.

Josep Roca (El Celler de Can Roca) writes a fascinating article about the values that should prevail in the world of cooking. El Celler is a free-style restaurant, committed to the avant-garde, but still faithful to the memory of different generations of the family's ancestors dedicated to feeding people. El Celler de Can Roca's commitment to cuisine and to the avant-garde, and its link to academia, has led it to defend the dialogue between the countryside and science, a total dialogue.

David Munoz (Diverxo) presents, for the first time in history, the most representative canvases of his restaurant: the steps and evolutions, the recipes, and commentaries of the author.
A unique opportunity to get into this genius young chefÆs mind who has revolutionised the world of vanguard cuisine.

Albert Adria, or the man who reinvented himself to end up becoming the lord of Barcelona, with the permission, and the approval, of many other professionals. Alberto, as his lifelong friends - such as his inseparable childhood friend Killian - call him, has always changed and changed again. From a tapas bar called Innopia to the Mexican restaurant Hoja Santa, he has successfully created numerous concepts: tapas, gastronomy, cocktails, nikkei, vermouth bar... He is the chameleon of cuisine.

Josep Maria Rodriguez (La Pastisseria). As a tribute to and display of the potential pastry making has in sweet cuisine, the World Pastry Champion interpret the culinary ideology of David Munoz (DiverXO).

Diego Guerrero (DSTAGE) defends, tooth and nail, two other things that define DSTAgE: 'Haute cuisine' and 'luxury'. "I have tried to create what for me is the perfect haute cuisine restaurant as of today." Appearances can lead to false impressions... The place has an industrial look and is in one of Madrid's busiest nightlife areas.

Oscar Velasco (Santceloni) is exceptional. Cooking flows through his veins and his battle-hardened arms are his hallmark.

Albert Raurich (Dos Palillos). Dos Palillos aims to consolidate a higher level of creativity, a reformulation of what it offers and reposition its principies.

Diego Gallegos (Sollo). If our lives were rivers that ended up in the sea to die, then Diego Gallegos would live forever. And if that were not possible due to our mortal nature, his cooking would.

Jorge Vallejo (Quintonil). Quintonil is no longer the creative preserve where today's Mexican cuisine is fused with that of yesteryear. Without realising it, Jorge Vallejo and Alejandra Flores have become a beautiful fusion of love, cooking and warmth, but above all of protection in this ocean of Latin American gastronomy.

Apicius would like to celebrate its 23rd anniversary by presenting 23 vegetable-inspired dishes from the Spanish regions with the most deeply rooted culinary culture. Cooking with vegetables has not come out of nowhere... it has always been here. Josean Alija (Nerua), Pedro Subijana (Akelare), Eneko Atxa (Azurmendi), Andoni Luis Aduriz (Mugaritz), Francis Paniego (El Portal del Echaurren), MartÝn Bersategui, Bittor Arginzoniz (Etxebarri), Aizpea Oihaneder (Xarma), Zurine Garcia (Andra Mari), Juan Mari Arzak (Arzak), Koldo Rodero (Rodero).

Esben H. Bang (Maaemo). Maaemo's cuisine is simple, the most difficult. The little devil he has inside says "add something else, just one more thing" but Esben resists all temptation, both in and outside the wilderness.

Multilingual Edition: English/Spanish

This product was added to our catalog on Wednesday 05 November, 2014.

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