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  Apicius, Journal of Haute Cuisine Magazine - English / Spanish Edition, n.18
Apicius, Journal of Haute Cuisine Magazine - English / Spanish Edition, n.18
Apicius, Journal of Haute Cuisine - Bilingual Edition, Volume 20

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Description Extended Information
Apicius was first released in November 2003 as a periodic journal. Being closer to a book than to a magazine, Apicius presents some forms and contents that are far from everything published so far in the world of cooking. Technical product development, philosophy, author, tradition... and all presented with the utmost professionalism and rigor, but seasoned with love, agility, and an absolutely overwhelming freshness.

Ferran Adrià was right when he said that Apicius is like a public notary, but not only of contemporary Spanish cuisine. Spain -and the whole world- is experiencing a kitchen-centered revolution, and Apicius wants to provide a written record of it. Every six months (with an issue in May and another one in November) is trying to show, in a unique way, the latest of Haute Cuisine worldwide. Apicius is now available in English. This edition is the first bilingual (spanish/English) issue.

  • Apicius, published every six months (may and november), features content based exclusively on the creations of prestigious chefs, and on the latest techniques of the gastronomic scene
  • Apicius is the journal that documents what’s new and of interest and great dishes, among many other things. The aim of Apicius is not only to share the educational and formal aspects which underpin professional chefs’ work, but also those enjoyable bits and pieces that come within the realm of the rich and broad area of gastronomy
  • All these items are dealt with at a high quality and technical level, guaranteed by the editorial team of Apicius, which has been producing content of this nature since 2003
  • This is the 1st bilingual edition. On this number Apicius presents works from following chef's Javi Antoja de la Rosa, Joan Roca, Andoni Luis Aduriz, Fernando Huidobro, Massimo Bottura, Luciana Bianchi, Quique Dacosta, Pau Alborna, David Toutain, Stephanie Biteau, Jordi Roca, Andreu Carulla, Nuno Mendes, Diego Guerrero, Juan Echanove, Carlos Moreno, Frederic Bau, Pierre Herme, Pierre Gagnaire
  • Bilingual Edition: English / Spanish
  • 224 Pages

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Apicius, Journal of Haute Cuisine, n.20
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Apicius, Journal of Haute Cuisine Magazine - English / Spanish Edition, n.20

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