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

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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
  • Content of this volume:
  • - Joan Roca (El Celler de Can Roca, Girona, Spain) presents the 20 most important dishes of El Celler de Can Roca.
  • - Daniel Ovadia Paxia, Mexido D.F., México). The cuisine at Paxia swings constantly between an ancestral tradition of ingredients and customs and a bold quest for innovation.
  • - Ricard Camarena (Ricard Camarena, Valencia, Spain). When the music became gastronomy.
  • - Jordi Roca ((El Celler de Can Roca, Girona, Spain) Smell is the sense that El Celler de Can Roca wants to develop.It swiftly becomes a memory, creating emotions.
  • - Björn Frantzén (Frantzén Lindeberg, Stockholm,Sweden. Björn feels an authentic passion for the product. However, do not wait for big speeches on the respect for the seasons, for nature, respect for traditions, relationships with producers ... the usual blah blah blah.
  • - Eneko Atxa (Azurmendi, Larrabetzu, Vizcaya, Spain). Humble start, reinvention of the concept (space and gastronomic discourse: from the traditional to the avant-garde), firm commitment to creative cuisine.
  • - Francis Paniego (El Portal de Echaurren,Ezcaray, La Rioja, España)I could bet the little finger of my left hand (Samurai-style) that 2013 has been Francis’s best year in every sense (and should see him reaping the rewards...)
  • - Quique Dacosta (Quique Dacosta Restaurante, Denia, Alicante, Spain)Mediterranean Flavour made in the moon
  • - Dan Hunter (Royal Mail, Australia)
  • - Josep Roca. (Celler de Can Roca, Girona, Spain)
  • - Gastón Acurio (Astrid y Gastón, Lima, Perú). Gastón will go down in history as the first chef to have been able to turn cuisine into a social weapon, a tool for integration and dignification.
  • - Germán Carrizo (Vuelve Carolina, Valencia, España)Having only recently turned thirty, he has become a standard-bearer for Valencian gastronomy in two restaurants. That’s just the way he is
  • - Fernando Sáenz (Grate, Viana, Spain)The ice cream whisperer
  • - Ferran Adrià (El Bulli Fundation, Gerona, Spain)Gastón Acurio is a tale of magical realism or an Italian neo-realist fable...
  • - Vicente Patiño (La Embajada, Valencia, Spain) Feelings of peace and tranquillity have brought out the best in his cooking, even exceeding the heights of his best times.
  • - Felipe Bronze (Oro, Rio de Janeiro, Brazil) A new way to understand the avant-garde cuisine in Brazil
  • Bilingual Edition: English / Spanish
  • 224 Pages

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