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distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection class=\"section product-page-foot product-page-foot-01\" data-module=\"productPageFoot01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv id=\"product-long-description\" role=\"tabpanel\" class=\"tab-pane active\"\u003e\n\n\u003cdiv class=\"product-foot-tab-content collapse\" id=\"collap-prod-long-desc\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003eCarme Ruscalleda and Carles Abellán, Paolo Lopriore, Christian Escribà, Yoshihiro Narisawa, Magnus Nilsson, Luigi Taglienti, Yann Duytsche.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934071730508,"sku":"I048","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A16.jpg?v=1785488003"},{"product_id":"apicius-17-ebook","title":"Apicius 17 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e192 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOriol Rovira. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003eEls Casals restaurant Oriol Rovira, his 4 brothers and a common dream. \u003c\/div\u003e\n\u003cdiv\u003eCal Rovira, a life project. Towards an avant-garde of culinary ethics. \u003c\/div\u003e\n\u003cdiv\u003eEls Casals Menu \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRamón Freixa. \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eRamón Freixa Madrid Restaurant. \u003c\/div\u003e\n\u003cdiv\u003eThe independent chef. \u003c\/div\u003e\n\u003cdiv\u003eThe tasting menu. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFerran Adrià. \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eEl Bulli \u003c\/div\u003e\n\u003cdiv\u003eThe last supper. \u003c\/div\u003e\n\u003cdiv\u003eThat hellish road. The coast of the end of the world. \u003c\/div\u003e\n\u003cdiv\u003eFrom Nouvelle Cuisine to the New Avant-Garde Cuisine. \u003c\/div\u003e\n\u003cdiv\u003eThe iconic dishes. \u003c\/div\u003e\n\u003cdiv\u003eThe dishes on my menu. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eKobe Desramaults. \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eIn de Wulf Restaurant \u003c\/div\u003e\n\u003cdiv\u003eThe new Flemish cuisine\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934071828812,"sku":"I049","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A17.jpg?v=1785488004"},{"product_id":"apicius-18-ebook","title":"Apicius 18 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003csection class=\"section product-page-foot product-page-foot-01\" data-module=\"productPageFoot01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv id=\"product-long-description\" role=\"tabpanel\" class=\"tab-pane active\"\u003e\n\n\u003cdiv class=\"product-foot-tab-content collapse\" id=\"collap-prod-long-desc\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003eJoan Roca, Andoni Luis Aduriz, Massimo Bottura, Quique Dacosta, David Toutain, Jordi Roca, Nuno Mendes, Diego Guerrero, Carlos Moreno, Frédéric Bau, Pierre Hermé, Pierre Gagnaire.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934071927116,"sku":"R044D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A18.jpg?v=1785488004"},{"product_id":"apicius-19-ebook","title":"Apicius 19 (eBook)","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eGastón Acurio, Josean Martínez Alija, Helena Rizzo, Marcos Morán, Rodolfo Guzmán, Daniel Humm, Matias Perdomo, Alexandre Couillon, Jorge Vallejo, Enrique Olvera, Paco Pérez, Mauro Colagreco, Jacob Torreblanca, Alejandra Hurtado.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eIt's raining... just as this editorial begins. The music given to me by my good friend Alonso Arreola is playing. A Saturday in autumn bears witness to the words that begin to describe what happens in the 224 pages of this notebook, a notebook that aims for nothing more than to promote gastronomy as another tool to foster culture. A team that, from Barcelona, works its heart out. A way of doing things. A working method. Countless sleepless nights. A good handful of WhatsApps. The result? Apicius. You hold it in your hands. Enjoy it. And, if possible, as much as we enjoyed making it. I have never been so well accompanied on this long journey. Never. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhat a way to travel. Many miles have been covered, but, God! what a reward. Chile, Mexico, Brazil, France, Peru, Italy, the United States and, of course, Spain make up this feast of knowledge, contemporaneity, know-how... of culture, after all. I was going to say something like \"quintessential\" but it sounds terribly cheesy to me. It has been a luxury to share so many moments with the people who appear in this Apicius. From the first to the last. The kindness of Rodolfo Guzmán, the elegance of Alejandra Hurtado, the gratitude of Alexandre Couillon, the musicality of Daniel Humm, the discourse of Gastón Acurio, the hyperactivity of Ángel León, the complicity with Helena Rizzo and Daniel Redondo, the connection with Matías Perdomo, the laughter and Enrique Olvera, the eagerness of Jorge Vallejo, the peace of Paco Pérez, the intensity of Mauro Colagreco, the Euro Cup goals cheered with Marcos Morán, the maturity of Josean Alija, the subtlety of Jacob Torreblanca... All of them have enveloped this issue 19 with a magic that will be hard to forget. With their generosity, they have made possible a logbook of what is happening today in gastronomy worldwide. From a fifth-generation establishment to a restaurant that has only been open for a few months. From avant-garde creations to traditional dishes. But always, always, Signature Cuisine. Emotions, sensations and shivers. We love, as we have since November 2003, cuisine and we understand it as a social weapon, an identity weapon and a deeply cultural weapon. We state in writing once again that we do not believe in borders in gastronomy. We believe in the soul of cuisine: in the chefs (wherever they may be from). Those who have to fight to get the best product, the right suppliers to make their business successful; those who lose sleep; those whose arms are marked by salamanders; those who play around giving free rein to their imagination; those who, logically, have become icons of a modern society because their work is understood as a way of recording what is happening in the world. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAnd the truth is that cooking is more than just the human response to the need for food; it is even more than the pursuit of happiness. It constitutes a powerful tool for transformation and can change the world's diet thanks to the joint work of chefs, producers, and diners. It has stopped raining now.... It is time to ask... what to think of the doomsayers and sad people who see cooking as something mechanical and lacking sensitivity? Honestly, their days are numbered. Let no one take away our hope of being able, through this artistic facet, to transform the world or, at least, its habits. The sky opens... And this presentation comes to an end. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDefinitely Apicius. Apicius and its contents. Apicius and its images. Apicius and Culture. Apicius and Gastronomy. Apicius... Gastronomy... Culture...\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072058188,"sku":"R045D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A19.jpg?v=1785488005"},{"product_id":"apicius-21-ebook","title":"Apicius 21 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eApicius offers content based on the creations of prestigious chefs and the latest techniques in the gastronomic scene. Culture and design. Apicius is the notebook that records novelties, curiosities, and great dishes. Apicius aims to show not only the didactic and formal aspects that support professionals but also those pleasurable elements that round out that rich and broad term that is gastronomy. All these aspects are treated at a high qualitative and technical level, guaranteed by the Apicius editorial team, which has been collecting content of this kind since 2003. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePROTAGONISTS OF APICIUS 21:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlbert Adrià. Alex Atala. Andoni Luis Aduriz. Ángel León. Begoña Rodrigo. Björn Frantzén. Rodrigo de la Calle. Pascal Barbot. Enrique Olvera. Grant Achatz. Jordi Roca. Massimo Bottura. Rene Redzepi. Quique Dacosta. Yosihiro Narisawa. Michel Bras. Virgilio Martínez. Martín Berasategui. Heston Blumenthal. Gastón Acurio. Eneko Atxa. Carlo Cracco. Curro Noriega y Mario Ríos. Kiko Moya. El Celler de Can Roca Front-of-House Team.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072254796,"sku":"R047D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A21.jpg?v=1785488005"},{"product_id":"apicius-23-ebook","title":"Apicius 23 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages \u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eThe protagonists of Apicius 23 collectively hold 35 Michelin stars. Apicius, winner of the National Gastronomy Award for Best Publication, has just been named the best publication in the world at the Gourmand World CookBook Awards, the Oscars of gastronomic publishing.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eThe Alta Gastronomía Notebook details, for the first time in history, some of DiverXO's most significant \"canvases.\" \"Butterflies in the stomach express a feeling towards something new, a state of positive anxiety.\" Apicius 23 takes these words from David Muñoz and, right from the cover, unveils all the emotion inherent in contemporary cuisine. Each of its 224 pages achieves this thanks to 21 exceptional allies: 19 chefs, who collectively hold 35 Michelin stars, along with the World Pastry Champion, Josep Maria Rodriguez, and Josep Roca, who manages the wine cellar and dining room at El Celler de Can Roca. The sommelier has written a brilliant article for this issue of the Alta Gastronomía Notebook. In it, he reflects on the values that should prevail in the world of cuisine. David Muñoz is one of these 19 chefs. Apicius 23 delves into his mind and marks a historic milestone: it details, for the first time, the ingredients and step-by-step process of some of DiverXO's most significant \"canvases.\" The spectacular cast of this issue also includes Albert Adrià, Diego Guerrero, Óscar Velasco, Albert Raurich, Diego Gallegos, Dani Lechuga, Carlos García, Jorge Vallejo, and Esben H. Bang. All of them convey this emotion in each of their dishes and are faithful standard-bearers of the three pillars of Montagud Editores' publication: Roots, Passion, and Avant-garde. Apicius 23 also focuses on one of Spain's most culinary traditional areas and presents 23 dishes with a strong vegetable character. They bear the signature of Josean Alija, Pedro Subijana, Eneko Atxa, Andoni Luis Aduriz, Francis Paniego, Martín Berasategui, Bittor Arginzoniz, Aizpea Oihaneder, Zuriñe García, Juan Mari Arzak, and Koldo Rodero. Great masters, established figures, and young promises who unite to demonstrate that vegetable cuisine never came from the cold because it was always here. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eJosep Roca (El Celler de Can Roca)\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ewrites a fascinating article about the values that should prevail in the world of cuisine. El Celler is a freestyle restaurant, with cuisine in freedom, committed to creative avant-garde, without abandoning the memory of the family's ancestral generations dedicated to feeding people. El Celler de Can Roca's commitment to cuisine and to the avant-garde, in addition to its connection with academia, has led to a defense of permanent dialogue with producers and scientists, to total dialogue. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDavid Muñoz (Diverxo)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epresents for the first time in history the most representative \"canvases\" of his restaurant: the steps and their evolutions; recipes; and Dabiz's comments on the \"canvases.\" A unique opportunity to delve into the mind of this young chef who has revolutionized the world of culinary avant-garde. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAlbert Adrià\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eor the man who reinvented himself to become the master of Barcelona, with the permission, and also the approval, of so many other professionals. Alberto, as his lifelong friends, such as his inseparable childhood friend Killian, know him, has been dressing and undressing. From that tapas bar called Innopia to the Mexican restaurant Hoja Santa, he has successfully created various concepts: tapas, gastronomic, cocktails, Nikkei, vermouth bar... He is the chameleon of cuisine. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003e Josep Maria Rodríguez (La Pastisseria)\u003c\/strong\u003e. As a tribute and to demonstrate the potential of pastry in sweet cuisine, the World Pastry Champion has interpreted the culinary ideology of Daviz Muñoz (DiverXO). \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDiego Guerrero (DSTAgE)\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003efiercely defends two other things that are also DSTAgE: \"Haute cuisine\" and \"luxury.\" \"I have tried to create what, for me, would be the perfect haute cuisine restaurant today.\" Appearances can lead to a false impression... It has an industrial look and is located in one of the most active areas of Madrid's nightlife. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eÓscar Velasco (Santceloni)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis exceptional. Cuisine runs through his veins, and his battle-hardened forearms are his stigmata.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eAlbert Raurich (Dos Palillos)\u003c\/strong\u003e. Dos Palillos aims to consolidate a higher level of creativity, reformulate its offerings, and reposition its principles. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDiego Gallegos (Sollo)\u003c\/strong\u003e. \"If our lives are rivers that flow into the sea, which is death, Diego Gallegos will live forever. And if this were not possible according to our finite nature, then his cuisine would.\"\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eJorge Vallejo (Quintonil)\u003c\/strong\u003e. Quintonil ceased to be the creative reserve where the cuisine of Mexico's past merged with that of today. Without realizing it, Jorge Vallejo and Alejandra Flores have become the beautiful fusion of love, cuisine, warmth, but above all, security in this sea of Latin American gastronomy. \u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003eApicius, coinciding with the twenty-third edition of the notebook, wanted to present\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e23 dishes with a strong vegetable character\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein one of Spain's most culinary traditional areas. Because vegetable cuisine does not come from the cold... it has always been present. Vegetable protagonists: Josean Alija (Nerua), Pedro Subijana (Akelare), Eneko Atxa (Azurmendi), Andoni Luis Aduriz (Mugaritz), Francis Paniego (El Portal del Echaurren), Martín Berasategui, Bittor Arginzoniz (Etxebarri), Aizpea Oihaneder (Xarma), Zuriñe García (Andra Mari), Juan Mari Arzak (Arzak), Koldo Rodero (Rodero).\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eEsben H. Bang (Maaemo).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMaaemo's cuisine is simple, the most difficult. His little inner demon tells him \"add something more, just something more,\" but Esben resists all temptation, outside or inside the desert.\u003c\/div\u003e\u003cp\u003e \u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072451404,"sku":"R049D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A23.jpg?v=1785488004"},{"product_id":"apicius-25-ebook","title":"Apicius 25 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eEvery six months (with one issue in May and another in November), it uniquely showcases the latest developments in high-end gastronomy worldwide. The list of professional collaborators reflects this progressive internationalization and gives an idea of the dimension these notebooks are taking on, and what their principles or philosophy are. Published semi-annually (May and November), Apicius features content based on the creations of prestigious chefs and the latest techniques in the gastronomic scene. Culture and design. Apicius is the notebook that records novelties, curiosities, and great dishes. Apicius aims to show not only the didactic and formal aspects that support professionals but also the pleasurable elements that round out the rich and broad term of gastronomy. All these aspects are treated with a high qualitative and technical standard, guaranteed by the Apicius editorial team, which has been collecting content of this kind since 2003.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDABIZ MUÑOZ (STREETXO, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"StreetXO is not a restaurant and never will be,\" Dabiz insists repeatedly. The gastronomic event goes beyond a restaurant. That much is clear. Muñoz understands it this way, and he has captured it in StreetXO. There's the kitchen and the people. But let's not be mistaken. What the diner receives, which is ultimately the epicenter of the experience, overflows with creativity. Only a mind like that of the chef, who has decided to present a gentler image (his 'new' mohawk attests to this), is capable of creating dishes that turn out to be explosions in the mouth.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eALAIN PASSARD (ARPÈGE, PARIS)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlain Passard is a chef with enviable talent. For decades, without ever being first or second... always at the zenith of French cuisine, among the chosen few. He holds the highest ratings in Michelin, Gault Millau, and virtually all guides. He has combined his natural gifts with an unbreakable meticulousness in his work and has successfully transmitted his consciousness and feelings to his disciples. His work, in addition to triumphant concepts and dishes, has fostered the most promising school of young creators in France: Pascal Barbot \"Astrance,\" Jacques Decoret, Mauro Colagreco \"Mirazur,\" among other eminent chefs.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eANDRÉ CHIANG (ANDRÉ, SINGAPORE)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAndré Chiang's cuisine greatly attracts us due to that emotional component we consider basic to transform an, a priori, gastronomic experience into The Experience. Taiwan, France, Singapore. His journey makes his work acquire a special dimension. His figure is an extension of his culinary art: elegance that requires you to pause and analyze. We traveled to Singapore to get a first-hand look at André Chiang's work and discover what goes on in his mind. The dinner he offered at Azurmendi last October alongside Eneko Atxa and Ricard Camarena demonstrates that, in reality, distances do not exist. Only in our minds.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eBORJA SIERRA (GRANJA ELENA, BARCELONA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWhat do Albert Adrià, Albert Raurich, Juan Mari Arzak, Dani García, Fina Puigdevall, and even the late Santi Santamaria have in common? They have all sat in this \"granja.\" But this is much more than \"Where the chefs eat.\" Granja Elena enjoys the same kind of clientele as gastronomic restaurants where, presumably, you have to book many months in advance. A neighborhood restaurant that first opened its doors in 1974. Located in the industrial area of Barcelona, it has only 7 tables and a bar with 5 stools. A place where neighborhood haute cuisine and the cult of lunch are proclaimed... Borja (1980), along with his siblings Patricia and Guillermo, is at the helm of this temple to produce. From a memorable tripe dish to a cream-filled \"xuxo.\" Everything goes. The premise is enjoyment.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eENEKO ATXA (AZURMENDI, LARRABETZU)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLiving away from the limelight is perhaps one of his distinctive traits. Always in his kitchen. Always working. A character marked by sincere discretion. On the rare occasions he travels, he empirically captures the gustatory essence of each environment. Atxa doesn't just visit a country; he takes bites out of it. He doesn't just taste dishes; he scans them. Capable of detecting every flavor he doesn't know, everything is recorded in his memory. Sooner or later, even years later, an overseas memory can resurface at the right moment to be the perfect complement to a distinctly Basque creation. Because Eneko Atxa is, above all, the chef of a territory. He wouldn't know how to cook anywhere else. His cuisine could be described as alive. Interconnected with a territory. Basque ingredients. Avant-garde techniques. A magical equation for a surprising result both gustatory and visual.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJORDI ROCA, (EL CELLER DE CAN ROCA, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eJordi Roca achieves it unhurriedly, steadily, with constant rhythm, hard work and a lot of imagination – an infallible recipe for the explosions of genius that many of his dishes have represented – in his own way, by the side of a beautiful Mexican woman with eyes the color of the sea, who is his escape and driving force. He uses a chef's tools and applies them to the sweet world to bring each of his crazy ideas to life. The result: a revolution.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLORENZO COGO (EL COQ, ITALY)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eYoung people. Because it seems that in the Roman Empire, only Caesar dominates Western civilization. And we refuse to think that way. And we like people who feel like Spartacus. And there he is, Lorenzo Cogo, who decided to shed tradition and look beyond. After arduous battles in Gaul and Hispania, he returned to his Italy to fight on the front line. El Coq is that... Resistance. Raised in a family trattoria, as the son and grandson of cooks, he decided to embark on this career because he felt it was a true passion. Determined to achieve the goals he set for himself, like all aspiring chefs, he began working in lower-level positions.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMARTÍN BERASATEGUI (MARTÍN BERASATEGUI, LASARTE)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"¡¡Garrote!!\" is his motto. That's what everyone thinks when they see him. But Martín Berasategui is much more than that. He is a born fighter who exports cuisine and recognition across the world. He is a man who transmits joy and passion for excellence wherever he goes. He is the mirror in which every chef wants to see themselves one day. But, above all, he is a great master who has marked a before and after in the History of our kitchens. In 2015, Martín Berasategui celebrates 40 years in the kitchen. And Apicius celebrates this by putting in black and white that there is, and will continue to be, much more beyond \"¡¡garrote!!\" in Lasarte.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAKRAME BENALLAL (AKRAME, PARIS)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Akrame universe is composed of a rejection of routine, true freedom in creation, constant menu renewal, and a special state of mind... Akrame is a true workshop of creative reflection. He strives for perfection in texture, flavor, and work where feelings play an important role.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eÁNGEL LEÓN (APONIENTE, EL PUERTO DE SANTA MARÍA, CÁDIZ)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eApicius wanted to experience firsthand two very important moments, as we understand them, in the history of contemporary Spanish cuisine: the closing of Aponiente and the opening of Aponiente. This is not merely a romantic issue. We aim to highlight a series of values such as entrepreneurship, courage, and nonconformity.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFINA PUIGDEVALL (LES COLS, OLOT)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWithout fanfare. Without \"posing.\" Without zero kilometers. \"We were already here.\" A house where Fina Puigdevall was born is today a restaurant that, with its two Michelin stars, illuminates the sky of Olot. Those of us who believe in projects full of passion are happy to see that the saga will continue. Martina, one of her three daughters, is already training to take over the restaurant's stoves, and American chef Dan Barber hosted her for a few months at his Blue Hill Farm restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVÍCTOR GÓMEZ \u0026amp; ADRIÀ BOU (VIDRA, SANT FELIU DE GUIXOLS, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eVidra Gastronòmic is a gastronomic company that owns and manages the restaurants located in Platja d’Aro and Sant Feliu de Guixols, Casa Viart and Náutico Sant Feliu de Guixols. It was in the first of these that we discovered, thanks to Joan Roca's wife (El Celler de Can Roca is the guiding light for these two young men determined to highlight local produce), the cuisine of Víctor and Adrià. The class with which they handle the raw ingredients they personally select themselves, and the grandeur of desserts that demonstrate the great development of their taste palette and their exquisite technical level, make the gastronomic experience in the house of these two young people like them... overflowing with joy.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRICARD CAMARENA (RICARD CAMARENA RESTAURANT, VALENCIA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eRicard Camarena is possibly one of those who sets the course for this new contemporary Spanish cuisine which, ultimately, transcends our borders. And to do so, it is not necessary to lose one's way. Cooking, cooking, and cooking. \"Only\" that, which is no small feat. And if Ricard's cuisine must be defined in some way, it would be with the term \"power.\" It is inevitable to let your feet get wet in the Mediterranean by this chef who, from the very heart of Valencia, manages four gastronomic projects at his whim. And, despite his business success, Camarena does not give up on his dream, that of standing at the pass table and controlling the orders like a true kitchen obsessive.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRICARDO SOTRES (EL RETIRO, PANCAR, ASTURIAS)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAsturian chef Ricardo Sotres added a new Michelin star for Asturias. Marcos Morán, fifth generation of chefs at the Casa Gerardo restaurant founded in 1882, insisted. During the weeks we spent working in Prendes on the book \"Casa Gerardo, 50 steps of contemporary cuisine,\" Ricardo's name drilled into our eardrums. So much so that, in the end, to silence the beast, we went to his restaurant. The experience was more than gratifying. For this reason, Apicius dedicates these pages to a restaurant where grandmother and grandson, grandson and grandmother, took over the kitchen with the greatest affection.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLANSHU CHEN (LE MOÛT, TAIWAN)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"With great belief in French cuisine, I seek a new way to interpret what I have learned and felt. Thus, I form a culinary map that belongs to me and to this land. And as my thoughts wander, the birth of each dish is like the extension of each step in my life. Or what I can say, it is a trace of nuances in the journey of self-discovery.” Balance is the interplay of sour, sweet, spices, and aromas that ultimately create a perfect blend of flavors. For Lanshu, that is what represents the beauty of a dish.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePACO PÉREZ (MIRAMAR, LLANÇÀ, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eFive Michelin stars: two in Barcelona, one in Berlin, and two at his dream restaurant. Miramar stands facing the sea of the Costa Brava in Llançà. Looking at it head-on, challenging it. The house, established in 1939, has evolved since then to become an essential reference. The restaurant has evolved at the same pace as the profession. Even, more than once, anticipating it. Miramar is pure tramontana.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072549708,"sku":"R051D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A25.jpg?v=1785488004"},{"product_id":"apicius-26-ebook","title":"Apicius 26 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages \u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius as an \u003cstrong\u003eeBook\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eFrom our point of view, it is passion, roots, and avant-garde that will ensure our restaurants continue to lead the way as one of the greatest tools for promoting and disseminating a territory. And, ultimately, a driving force for the economy, from both a local and global perspective. The passion with which our chefs defend their projects is unusual. I wish many small and medium-sized businesses had leaders who push their teams to be better every day, motivating and leading their people to achieve previously unimagined levels of self-improvement. When I speak of roots, I don't want to return to the overused concept of our local produce. It's boring, and we know it well enough. I'm talking about pride, about knowing how to tell diners visiting our restaurants what's happening in the surrounding area. About getting goosebumps listening to the adventures and efforts to obtain the best product. And I'm talking about avant-garde (not technique). So many business models have managed to adapt to the needs of the times. They are the truly creative ones... Years pass and elBulli never leaves our memory, but some of the precepts that marked that revolution are starting to blur. The emotion (of knowing oneself privileged to sit at the table of that mad genius), the taste (many times our taste buds were deflowered there), the avant-garde (...along with his brother and the three musketeers, they set the seasons), the setting (in a 'dressed up but informal' dining room), the location (in a cove that, after several unpardonable kilometers by car, calmly received the Mediterranean), and the concept (impact after impact, shock after shock). Today, we have surpassed all of the above. This is demonstrated in the 224 pages of this edition. We keep going!!!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJosep Roca (EL CELLER DE CAN ROCA, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eJosep 'Pitu' Roca is one of the three 'legs' of that triple 'R' that hides so many nuances at El Celler de Can Roca. All are guided by the same beacon: excellence. Thus, Josep Roca masterfully manages the restaurant's dining room and also a wine cellar that treasures much more than great wines. What lives under each cork, and accumulates vintage after vintage, is emotion. The same emotion with which Josep speaks of wine and of all the people who, after each glass, have put all their effort into achieving something magical. The emotion that Josep Roca conveys with every syllable is an EMOTION with capital letters that goes hand in hand with deep respect and sincere humility.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eEneko Atxa (AZURMENDI, LARRABETZU, BIZKAIA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLiving away from the spotlight may be one of his distinguishing features. Always in his kitchen. Always working. A character marked by sincere discretion. On the rare occasions he travels, he empirically captures the gustatory essence of each environment. Atxa doesn't just visit a country, he bites into it. He doesn't taste dishes, he scans them. Capable of detecting every unfamiliar flavor, everything is recorded in his memory. Sooner or later, even years later, an overseas memory can resurface at the right moment to be the perfect complement to a distinctly Basque creation.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFernando Arellano (ZARANDA, CAPDELLÀ, MALLORCA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eExcellence resides in a location in the interior of the Balearic island of Mallorca. This is Castell Son Claret, built in the 15th century, which now welcomes restless palates from every corner of the world. Chef Fernando Arellano is the main 'responsible party': he is the executive chef of this luxury hotel and masterfully commands the kitchens of Zaranda, the flagship of its gastronomic offering, which earned its second Michelin star in November 2015. From the restaurant, Arellano champions the most deeply rooted flavors in Mallorcan cuisine. A Madrileño in the heart of the Mediterranean with a cuisine that has a lot to say.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRicard Camarena (RICARD CAMARENA RESTAURANT, VALENCIA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eRicard Camarena showcases his honesty and humility in the kitchen when talking about one of his most celebrated techniques: broths. He could have, he explains, planned to make a splash with them from the outset, on purpose. But it wasn't like that. He found his unique and revolutionary way of making liquid cuisine in pursuit of excellence, with flavor as the ultimate, non-negotiable principle in each and every one of his proposals. It was in this way, and only this way, that he ended up deciphering the code of flavor. Excellence was the only path by which this essential chef arrived directly at the maximum delight for the taste buds. Thus, excellence and flavor become two fundamental pillars in the Valencian's cuisine.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJavier Arroyo (DIVERXO, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe XO universe has a great ally. And he doesn't work in the kitchen... Javier Arroyo manages the dining room and cellar of a unique three-Michelin-star restaurant in Spain: DiverXO. The sommelier, a true Madrileño like few others, places the restaurant at the forefront of culinary avant-garde in his field of action. His motto is to 'abduct' the diner: to lead them by the hand into the dreamlike world of extreme sensations from which, once they have entered, it will be difficult to leave. His secret is a complicity with Dabiz Muñoz by which he understands every last spark that ignites in the chef's mind.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eÁngel León (APONIENTE, EL PUERTO DE SANTA MARÍA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe El Caño tide mill, the location of the new Aponiente, is establishing itself wave after wave as a central hub for a new culinary language. Ángel León, at the helm of the three-Michelin-starred restaurant, dialogues with the sea to demonstrate to the world all that this liquid mass, covering almost three-quarters of the planet's surface, still has to tell. The chef, the 'chef of the sea,' does not just limit himself to researching... He sits with the sea, listens to it, sees what others do not even dare to look at. More than an inexhaustible source of new flavors, the sea is for Ángel León a guiding light and the liquid element in which he immerses himself to be at the forefront of global culinary avant-garde.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDiego Gallegos (SOLLO, FUENGIROLA, MÁLAGA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eIf the word 'avant-garde' requires being at the forefront, it also implies opening new paths. With courage. Without fear of incomprehension. Diego Gallegos, a Brazilian settled in the Málaga he fell in love with, discovers a new culinary channel in every service at the Sollo restaurant. The chef works solely and exclusively with river fish. He thus champions a deeply rooted product to ennoble it. And he goes further: he sources ingredients from aquaculture. He states, far from any cliché or commonplace, that this is the only way to prevent the fish in the continental waters of the Iberian Peninsula from becoming extinct forever.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePaco Morales (NOOR, CÓRDOBA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eLight. That's what NOOR means in Arabic. Paco Morales radiates it by cooking from a new location. Because NOOR is much more than a restaurant... It's an immersion in the history of the Iberian Peninsula that delves into the Andalusian gastronomic legacy to offer it to diners with a renewed vision. The chef leads this culinary mission that tastes of the past from the culinary vanguard. And he does so by making a difference from a setting that couldn't be more appropriate. It's Córdoba, the ancient 'Qurtuba' of the Muslim emirate. Abd al-Rahman I, a historical figure of reference for Paco Morales, whispers countless aromas and flavors into his ear, which the chef transforms into unique dishes.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eLuis Alberto Lera (LERA, CASTROVERDE DE CAMPOS, ZAMORA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe location of the Lera restaurant could not be more fitting... The street in the small Zamoran town of Castroverde de Campos where it is located is named 'Calle de los Conquistadores Zamoranos' (Street of the Zamoran Conquerors). The chef conquers the palates of everyone who ventures into the heart of Castile and León and claims victory in the battle of taste while repeating a single rallying cry: the purpose is to feed his diners well. All of this with intensely Castilian flavors, including those of escabeches, legumes, mushrooms, and game.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJesús Segura (TRIVIO, CUENCA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eContemplating the famous Hanging Houses of the Castilian city of Cuenca will never be the same, provided one has first enjoyed the cuisine displayed by the young and brilliant Jesús Segura at Trivio. In little more than a year, the chef has won over the most demanding palates with a culinary approach that pays a sincere and affectionate tribute to the spoon. If this piece of cutlery is one of the queens of Castilian-La Mancha cuisine, it unfolds in all its splendor within the walls of Trivio under Jesús's always keen interpretation.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDiego Guerrero (DSTAgE, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"What the f*ck is DSTAgE?\" That's the question you can read on the t-shirt occasionally worn by Diego Guerrero, members of the restaurant's team, or even famous musicians. The phrase goes beyond the complicity and nod to the one worn by Keith Richards of The Rolling Stones to quell fan rumors. Many of those who sit at the tables of the establishment Guerrero has opened in Madrid's Malasaña neighborhood perceive that DSTAgE is more than a restaurant, but they can't quite define in what sense... What happens, menu after menu, is that one tastes difference and luxury, both understood in a very personal way. Day by day, the chef steps onto a stage that has a kitchen, a bar, and even wings, and shows himself as he is.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eRubén Arnanz (VILLENA, SEGOVIA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eIs there life beyond roasted suckling pig in the Castilian city of Segovia? Of course there is. Rubén Arnanz is the standard-bearer. The young chef has hard-earned the Michelin star with which the restaurant was recognized in the 2016 edition of the guide for Spain and Portugal. Arnanz cooks, reinvents the recipes of this area of inland Spain, and introduces new and sparkling flavors from the other side of the world. And he does so without giving up anything. Vegetables, game, and cured meats are combined with several other ingredients to delight anyone who dares to go beyond what is established in a millennial city presided over by a great aqueduct.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAndreu Genestra (ANDREU GENESTRA RESTAURANT, CAPDEPERA, MALLORCA)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAndreu Genestra is just over 30 years old and has already become a leading ambassador for the Mallorcan culinary imagination. The chef, born in Inca (in the interior of the island), is a master of local produce. His range extends from native breed pigs to vegetables from the area where his restaurant is located, which he obtains from his own 6,000 square meter garden. Mediterranean fish and seafood, and cured meats and meat preparations that go far beyond sobrasada, are other factors for an equation that is solved in a unique setting. The unknown is none other than ensuring that those who experience it feel the same as those who created it.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003c!--nl\/\u003e\u003cdiv\u003e\u003cstrong\u003eIván Cerdeño (EL CARMEN DE MONTESIÓN, TOLEDO)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe Tagus river embraces Toledo, also known as the 'City of Three Cultures' for the coexistence of Christians, Jews, and Muslims that occurred there during the Middle Ages. If you cross the river, you lose the magic of cobblestone streets where history lives, yes. But the reward is more than juicy: you reach a certain residential area where a Michelin star shines proudly. It is the one worn by Iván Cerdeño at the El Carmen de Montesión restaurant. From his kitchens, the chef reinvents the Manchego recipe book with high doses of talent and care. After having tasted an elegant and refined version of what the land offers, diners will confirm that the journey is more than justified. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJavi Estévez (LA TASQUERÍA, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\"Tasca + Casquería = La Tasquería.\" The declaration of intent of young and talented Javi Estévez's gastronomic project could not be more accurate. The chef has won over Madrid with an apparently simple, yet tremendously complex, formula. This involves reclaiming unpopular, even disparaged, ingredients and transforming them into proposals that make a difference. And offal is one of them... If Francis Paniego ennobles it from El Portal del Echaurren, Javi Estévez parades it through the streets of the city with flair and a touch of audacity. If offal is as Madrileño as can be, La Tasquería reinterprets it in a different way.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072680780,"sku":"R052D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A26.jpg?v=1785488004"},{"product_id":"apicius-27-ebook","title":"Apicius 27 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eWith this twenty-seventh edition, Apicius crosses the 6,000-page barrier. The weight of the paper makes us responsible. Even more so. We will continue, we are continuing. And, on this occasion, we do so with a tasting menu that unfolds like a whirlwind throughout the following 224 pages. It is full of authenticity. And also of risk. Apicius 27 aims to delve deeper into different projects, from the most influential internationally to restaurants born with the clear intention of becoming a gastronomic destination. \"It's pure transversalism,\" says Jãvi Antoja de la Rosa, director of the publication and Montagud Editores. Come and see. You will enjoy an endless spectacle.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eToño Pérez and José Polo (ATRIO**, CÁCERES)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIn Roman civilization, the atrium was the main space in a house. It had an opening in the roof, and all rooms opened onto it. Thousands of years later, the term is still alive in the heart of the Extremaduran city of Cáceres. An area that, by the way, has been a World Heritage Site for three decades. Precisely, this Atrio, which survives in the heart of the Extremaduran city, goes a step further than the ancient concept of the dwelling. The restaurant represents the spatial representation of an experience. This is built day by day with care and professionalism by Toño Pérez and José Polo. They were the ones who began to build that dream years ago, which today stands as one of the great houses of Spanish gastronomy with the unanimous affection and respect of the profession.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÉdgar Núñez (SUD777, MEXICO CITY)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\"Mexico smells of wet earth! The kind from which corn is born, and shapes us at birth.\" This is how the Apicius 27 chapter dedicated to Édgar Núñez begins. He is a singular and different chef. He is at the helm of the Sud777 restaurant. In this way, Apicius 27 takes another step in the transversal approach that it brings to its readers' hands. The pages of the notebook reach one of the most populated cities in the world to find a haven of peace where a philosophy full of common sense reigns. Thus, as the chef states: Mexican product and Mexican chef equals Mexican cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eSantiago Pedraza and Carmen Carro (TABERNA PEDRAZA, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSantiago Pedraza and Carmen Carro realized something when they opened Taberna Pedraza in Madrid. All the establishments they had visited for years, as lovers of good food, had forged a palate that, combined with talent, could only result in succulence. With Carro in the kitchen and Santiago at the helm of management tasks, what began as a small establishment now stands as the flagship of a promising gastronomic project, under whose umbrella there is also a house where only 'cocido madrileño' is served for lunch and Catalan cuisine for dinner.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eMartín Berasategui and Paolo Casagrande (LASARTE***, BARCELONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSomething is moving in Barcelona... It is a milestone with two creators who set it up in one of the arteries of the Catalan capital. And with excellence as their banner. They are Paolo Casagrande and Martín Berasategui - both equally important. Both reap the fruits of hard work at the Lasarte restaurant. Thus, Lasarte, the great house with Paolo Casagrande and Martín Berasategui, constitutes a fundamental chapter in the transversal and risky tasting menu proposed by Apicius 27. Through its pages, it is possible to transport oneself to the Catalan capital to experience the Basque master hand in hand with a magnificent chef.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eVíctor Quintillà (LLUERNA, BARCELONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eVíctor Quintillà has been in the kitchen for several years now. Now, the Michelin star that he and his wife Mar have achieved with tenacity shines from Lluerna Restaurant. And it does so from Santa Coloma de Gramenet, a town very close to Barcelona. From there, Quintillà meticulously treats a very local product, with several practically unprecedented ingredients. In fact, the chef comments that some producers he sources from would not even consider entering the great Catalan city to sell their products. Given its success, why does Lluerna remain in Santa Coloma de Gramenet? The pages of the chapter that Apicius 27 dedicates to the restaurant reveal the reason...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eIván Morales and Álvaro Castellanos (TABERNA ARZÁBAL, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eTaberna Arzábal opened its doors in 2009 in a small place in Madrid's Retiro neighborhood, very close to the famous park of the same name. Today, Iván Morales and Álvaro Castellanos, its creators, employ more than 75 people in all their culinary projects. Something has not changed in these seven years: \"The pride of being tavern keepers,\" says Morales. \"We were very excited to pay tribute to all those small businesses characterized by self-employment and effort.\" In this way, both contribute to reinventing a concept that has always been there, but which now becomes unprecedented. All, with passion and excellence as their banner.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eJuanjo López (LA TASQUITA DE ENFRENTE, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eApicius 27 not only reveals the history of La Tasquita de Enfrente, a true gastronomic temple in the heart of Madrid. It also collects the curiosities hidden behind many of the essential dishes that come out of its kitchen. All of this is complemented by a faithful portrait of Juanjo López as a chef, which includes the main points of his culinary philosophy. Essential knowledge in pages that should be read by anyone who has set out to do something as simple, yet as complicated, as making others happy through food.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÓscar García (BALUARTE, SORIA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eMartín Berasategui himself (Martín Berasategui Restaurant, Lasarte, three Michelin stars) says of him that he is one of the best young chefs in the world. The truth is that the words of the 'master' are not surprising at all... Óscar García's cuisine at the Baluarte restaurant enhances Soria. And he does so by keeping his feet on the ground and his eyes on the sky. This is how Javi Antoja tells it in the pages of Apicius 27. \"Flavor is our challenge, and also achieving harmonious, delicate, light, well-combined, and presented dishes in the best possible way,\" says the chef's team at the restaurant. Amen.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePedro Sánchez Jaén (CASA ANTONIO, JAÉN)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe pages of Apicius 27 offer the reader a journey where transversalism reigns. And it makes a stop in Jaén. That's where the Casa Antonio restaurant is located. And that's where Pedro Sánchez Jaén - with his land engraved in fire in his second surname - cooks. Pedro also does so by praising discretion. Working constantly and tenaciously. And showing immense gratitude for the good things that happen to him. For this reason, he does not hesitate to affirm that a good reason to celebrate is to appear in the pages of Apicius.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eAlbert Adrià (HEART, IBIZA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eA taqueria. Also a Michelin-starred Mexican restaurant. A Peruvian with another macaron from the Red Guide. And a place that reinvents the concept of 'bite' and offers a renewed vision of front-of-house work. Apicius 23 already mentioned it... Albert Adrià has risen as the lord and master of Barcelona's Parallel with innovative concepts, and with the connivance and respect of the profession. Now, on the island of Ibiza, the madness of a new project with the Adrià stamp reigns. It is Heart Ibiza, where brothers Albert and Ferrán have teamed up with one of the creators of Cirque du Soleil to turn gastronomy into a true spectacle. And in the best sense of the word.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÁngel León (APONIENTE ***, EL PUERTO DE SANTA MARÍA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eÁngel León has been at Molino de Mareas El Caño for just over a year. Since then, he has worked tirelessly in pursuit of a dream. This is none other than opening an endless world, that of the unfathomable oceans. Now, the chef shows the latest discoveries of this interminable journey in the form of recipes and culinary possibilities through the pages of Apicius 27. And he proves that the whisper of the waves is not only enigmatic and abundant in gastronomic secrets yet to be discovered, but incredibly beautiful for the words it whispers...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePepe Solla (ATLÁNTICO - CASA DE PETISCOS, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAtlántico Casa de Petiscos is one of Pepe Solla's establishments in Madrid, with Lucía Lema and Luis Gracia at the helm of the kitchen. \"We rely on Galician products,\" explains Lema. \"However, we have a certain travel influence in the dishes.\" In short, lifelong bites that combine with sparkling flavors to make fun edible. Or in other words, 'little things' - to which the meaning of 'Petiscos' refers - at the service of the most relaxed and less rigid gastronomy. And, even so, gastronomy. And by right.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÁngel León and Marta Girón (TABERNA CHEF DEL MAR, EL PUERTO DE SANTA MARÍA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\"Two Michelin stars were cooked in this house.\" Taberna del Chef del Mar opened its doors on February 18, 2016, in the same location where Aponiente was born. There, succulent bites are served, yes, but also \"dynamic, fresh, fun, rogue, and pirate.\" Marta Girón, the tavern keeper at the helm of Ángel León's new adventure, explains it. The journey of this Tavern – thus, with a capital T – can only be an adventurous one. How could it not be if pirate cuisine has arrived after forging two stars?\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eSergio Barroso (040, SANTIAGO DE CHILE)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLocal product. This establishes a dialogue with flavors from Southern Europe that avoid clichés. All this is rounded off with cooking, cooking, and more cooking. This is a combination that is not only possible but edible. Chef Sergio Barroso, who crossed the pond to Santiago (Chile) from his native Madrid, demonstrates this every day from the kitchens of restaurant 040, which shines on the map of the Chilean capital. Barroso innovates and surprises with bites, drinks, and also concepts. The pages dedicated to the chef in Apicius 27, the latest issue of Montagud Editores' haute cuisine notebook, attest to this.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePaco Pérez (MIRAMAR, LLANÇÀ)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003ePaco Pérez (with five Michelin stars across all his restaurants) is a benchmark in the Spanish and international culinary scene. Perhaps one of the reasons is that he doesn't aim for diners to understand everything hidden behind his proposals. What he seeks is enjoyment through his way of understanding cuisine. His dishes conceal an immense amount of work. This is the result of a climb along the path of avant-garde that has lasted for years. Thus, Paco Pérez's style is, for now, pure and hard avant-garde. And the pages of Apicius 27 take us into his mind.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072811852,"sku":"R053D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A27.jpg?v=1785488005"},{"product_id":"apicius-28-ebook","title":"Apicius 28 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003cbr\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eApicius in \u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cspan\u003eeBook format\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003eWorldwide distribution\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003ePassion. Courage. Independence. Essence. Respect. Happiness. Humility. Effort. Perseverance. Service. Generosity. Ambition. Audacity. Restlessness. And also Memory, because “those who forget their past lose their identity,” as Jãvi Antoja de la Rosa, director of the high-end gastronomy magazine Apicius and Montagud Editores’ Editorial Projects, states. These 15 values are common, acting as ‘commandments,’ to all contemporary culinary projects where excellence prevails. And they are so regardless of location, the number of Michelin stars, or whether they are renowned gastronomic establishments or budding new projects. In this way, Apicius 28 demonstrates in black and white—and across more than 200 pages, 50 creations, 200 preparations, and nearly 40,000 words—how these 15 essential 'commandments' of high-end gastronomy are perfectly fulfilled. And it does so through its 12 indispensable authors.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVicente Patiño (Saiti, Valencia)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eVicente Patiño has been in the kitchen for almost 25 years. Throughout this time, he has earned the title of 'guardian of flavor,' which he proudly displays at his restaurant. 2007 was, without a doubt, a kind of 'starting point.' That year, he won the Revelation Chef Award at Madrid Fusión. His work at the Sal de Mar restaurant (Dénia, Alicante) earned him this recognition. After that, the chef moved to Valencia and, without even knowing it, became one of the architects of all the good things that gastronomically began to happen in the city. He did this from the Óleo restaurant, where he started working in 2008. Four years later, Vicente Patiño had a concern: he wanted to be his own boss. The chef knew it was the only way to be himself in the kitchen. So he set himself a challenge... and succeeded handily. About the Saiti restaurant: Vicente Patiño wanted to be his own boss. The result of his success is Saiti. The restaurant takes its name from the Iberian name for Xàtiva, the Valencian town where the chef is from. The establishment undoubtedly offers one of the best value-for-money experiences in Valencia, as well as in the rest of Spain. It holds a Bib Gourmand – a Michelin Guide recognition for quality tables at moderate prices. Vicente Patiño earned – and maintains – this distinction with three menus priced at 27, 37, and 50 euros.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eBenito Gómez (Bardal, Ronda)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eBenito Gómez has been in the business for 20 years. He started in 1996 in Barcelona, where he worked with Jean Luc Figueras. Then, he moved to Cuenca to cook at Las Rejas, under the esteemed chef Manolo de la Osa. It was at that moment that he set a new course: the Seville town of Sanlúcar la Mayor, where he cooked at La Alquería de Hacienda Benazuza, from elBulli. After that, he moved to Ronda (Málaga) and worked at Tragabuches with Dani García. And, in July 2016, he opened the doors of Bardal. Since then, he has earned the respect of colleagues and diners alike. This has been thanks to his talent and sensitivity. And also thanks to, among other things, a cuisine characterized by an “original play of contrasts,” as his team explains. About the Bardal restaurant: “At Bardal, we offer the best of tradition, technique, and product.” All of this with the goal of providing “a memorable experience. In every sense and for all the senses.” This is chef Benito Gómez’s mission statement for the restaurant. And he adheres to it strictly… In it, he “rescues the traditional flavors of Andalusian cuisine.” And, furthermore, he combines them with “cold, heat, nitrogen, broths, reductions, textures, and techniques.” All of this, with honesty and “a personal idea of creative cuisine.”\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAbraham García (Viridiana, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAbraham García has been cooking for more than half a century. Well-understood fusion is one of his hallmarks. The cultured chef, with an overwhelming personality, believes that the successful combination of gastronomic elements from different cultures arrived much earlier. “Culinary fusion began with the accidental arrival in the New World,” says García. “The proud caravels were pantries with sails.” All the years - decades - that the chef has been at the forefront have yielded much. Also, to inspire a genius... The Abraham García of Viridiana is, in this way, the one who sparked David Muñoz's (DiverXO, three Michelin stars) interest in cooking. This was when he was still a child. Muñoz has stated on several occasions that sitting at one of his tables was a major event for him. Thus, with all this, García's journey in the kitchen began practically by chance. It was when a young Abraham arrived in Madrid from the Montes de Toledo. He sought to escape the poverty of rural Spain in the 1960s. This is how he began working in hotel kitchens. After that, he landed at El Coto. The establishment, which has since closed its doors, was on the same street where Viridiana remains today. In addition to Viridiana, Abraham García is at the helm of Luz de Luna, a restaurant that fuses Mexican and Mediterranean flavors. About the Viridiana restaurant: Years pass and both chef and restaurant continue doing their own thing. “We officiate a cuisine detached from the fickle weathercock of fashion,” one of his mottos reads. This cuisine is “tasty, robust, and out of step.” Viridiana, the restaurant he leads, is a true classic in Madrid. And also a pioneering establishment of the first order. A quarter of a century ago, it was already serving intelligent and audacious fusion to each and every one of its diners.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePepe and Diego Rodríguez (El Bohío, Illescas)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003ePepe and Diego Rodríguez have, over the years, managed to imbue their family inn with character and enthusiasm. The result is El Bohío. Thus, the restaurant has Pepe Rodriguez at the helm of the kitchens, and his brother Diego managing the front of house. Both have been instrumental in making the establishment decisive over the decades. Beyond his television persona - he is a judge on the MasterChef program - it could be said that Pepe Rodríguez has cooking in his blood. With Martín Berasategui as his mentor, the chef states that he does not see cooking as a profession, but as a way of life. For his part, Diego Rodríguez has two concepts as his daily maxim: comfort and service. About the El Bohío restaurant. El Bohío is located in Illescas (Toledo). Before the Civil War (1936-1939), it was the only roadside bar where those traveling by car to the City of Three Cultures from Madrid could stop. More than 80 years later, it stands as a key restaurant. Currently, it boasts a Michelin star with its own unique style. Thus, its cuisine is contemporary, yet at the same time, deeply connected to the local produce and flavors. Brothers Pepe and Diego Rodríguez complement their culinary offering with an acclaimed wine list. This, according to the restaurant's team, \"is one of the most awarded in Spain.\" Interestingly, it is \"presented to guests in seven voluminous tomes,\" as the restaurant team continues to explain.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAurelio Morales (Cebo, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHailing from Alcalá de Henares in Madrid, Aurelio Morales' culinary journey was forged in some of Spain's finest kitchens. Among them is Miramar, with two Michelin stars, where Morales worked as head chef for an essential figure: Paco Pérez, a Montagud Editores author with 'Miramar. Paco Pérez'. Similarly, Aurelio has worked in restaurants such as Tickets by Albert Adrià and ABaC by Jordi Cruz. \"After training and taking on leadership and creative roles in major gastronomic references in the country,\" explains the Cebo restaurant team, \"he reached sufficient maturity.\" And he did so to \"define his own cuisine.\" In turn, the chef would have \"youth to continue developing it.\" Thus, Morales, back in Madrid, cooks the Mediterranean at Cebo. But, he does so without forgetting his origins. \"His contemporary, progressive, and free cuisine has a great influence\" from the regions by the sea. \"Although he does not forget his Madrid ancestry to round out his style.\" Thus, the restaurant also presents itself as \"a story created from two cities.\" About the restaurant: \"A dynamic and constantly evolving cuisine, where the products will be the surprise and the diner is the protagonist.\" This is part of the mission statement with which Cebo was born. The restaurant, located in the Hotel Urban (in the heart of Madrid), has Paco Patón as its architect. He also manages the front of house. Thus, with the Morales-Patón tandem, this project aims to return the Hotel Urban to the epicenter of Madrid's 'gastronomic movement'.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDani Serra (Can Dani, Formentera)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eDani Serra is at the helm of the Can Dani restaurant (Formentera). \"And we will continue, giving our best at kilometer 8.5 of the La Mola road on the best island in the Mediterranean,\" he states. From his kitchens, he shows courage with every authentic dish he serves... and he does so every day. On the one hand, he cooks in a territory that, until now, seemed only destined for tourists. On the other hand, he does so from an island whose activity is strongly marked by the months of better weather. He also displays this quality by fighting against adversity... Because commitment is always present at Can Dani. Sierra and his team demonstrate this by recreating experiences with their heads held high, after having won and soon after lost the first Michelin star in the Pityusic Islands. His work continues to be impeccable. About the Can Dani restaurant: Can Dani's cuisine is rooted. This is how the chef himself defines it. And he explains: \"We build our proposal on quality.\" Also \"on fresh local produce.\" In this way, the objective is to invite the diner to experience the Balearic island. This is how he arrives at his hallmark, 'rooted cuisine.' The basis of this is none other than to update tradition with current techniques. \"In each bite there is an element, a concept, and an identity,\" the chef continues. \"We travel to history, we serve the present, and we imagine the future.\" All of this, hand in hand with head chef Cristian Periscal.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003c!--nl\n\u003cdiv\u003eChef Óscar Molina, who runs the La Gaia restaurant, is the mastermind, flag-bearer, and creator of the 'Japeruvian cuisine' concept. If Nikkei cuisine is the union of Japanese and Peruvian gastronomies, the cuisine coined by Molina proposes an evolution of it. Fundamentally, it consists of incorporating creative touches that come with the latest culinary trends. Óscar arrived in Ibiza from Barcelona in early 2008. In Barcelona, the chef was the executive chef at Hotel Casa Fuster for two years. Before that, Molina had honed his skills in the kitchens of other high-level hotels in Barcelona, including Hotel Arts, Eurostar Grand Marina Hotel, and Hotel Rey Juan Carlos I. As a result, Óscar Molina has over 20 years of experience in the kitchen. In addition, he has traveled extensively around the world. On these trips, the chef has managed to get a feel for the secrets of international cuisine. All of this culminates in a personal, signature cuisine that promises to surprise diners season after season. About La Gaia restaurant: It is one of the gastronomic proposals of Ibiza Gran Hotel, which is the only 5-star Grand Luxury hotel on the entire island of Ibiza. With exceptional views, the purpose of the team in charge of the hotel is none other than to provide unique experiences that surprise guests. In addition to leading the kitchen at La Gaia, Molina is the executive chef of the hotel.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934073073996,"sku":"R054D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A28.jpg?v=1785488004"},{"product_id":"apicius-29-ebook","title":"Apicius 29 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e240 pages\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e893 photographs\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e66 creations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e303 preparations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e85 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable in eBook\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e“We wanted to reach this editorial point where we delve much deeper into the minds of the protagonists of contemporary cuisine. And, likewise, to enhance the didactic nature of the publishing house,” says Jãvi Antoja de la Rosa, director of Apicius and Montagud Editores' editorial projects. Thus, the twenty-ninth edition of the high gastronomy notebook arrives packed with new features, both in form and content. A more complete Apicius than ever, thanks to the following data: 240 pages, 62 recipes, 367 preparations, 93 step-by-step photographed processes, 41,000 words, 853 photographs. Apicius 29 will be available from November 20th.\u003c\/span\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934073172300,"sku":"R055D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A29.jpg?v=1785488005"},{"product_id":"apicius-31-ebook","title":"Apicius 31 (eBook)","description":"\u003cdiv\u003e\n\n\u003cstrong\u003e224 pages\u003c\/strong\u003e\n\u003cdiv\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e38 creations\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e243 preparations\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e80 step-by-step processes\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cbr\u003e\u003cbr\u003eFrom the most avant-garde techniques to offal with a modern, casual twist. From a dream-like excellence that never abandons its roots to a tribute to a land with much to tell, with serenity and joy. The 31st edition of Apicius, truer than ever to its purpose of analyzing contemporary cuisine in detail, dissects the work of Disfrutar, Coque, El Cenador de Amós, and La Tasquería with 80 step-by-step photographed processes. Truer than ever to its firm purpose of analyzing contemporary cuisine in detail. Apicius 31, the edition of Montagud Editores' high-gastronomy magazine, picks up the gauntlet from its predecessors and gathers dozens of step-by-step photographed processes, totaling 80. Likewise, it renews its design to further assert its technical vocation and didactic spirit. All this comes from four essential authors who perfectly exemplify, each in their own way, how to successfully tackle the challenges facing the sector today. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e“We continue to bet on very high-quality technical content. Apicius thus reinforces its didactic, educational, and informative nature,” adds Javi Antoja de la Rosa, director of the high-gastronomy magazine and the gastronomic publishing house's Projects. Thus, across 224 pages, over 25,000 words in Spanish, and 956 photographs, Apicius 31 examines the work of Eduard Xatruch, Oriol Castro, and Mateu Casañas (Disfrutar, Barcelona, two Michelin stars) and Mario Sandoval (Coque, Madrid, two Michelin stars). Also, the work of Jesús Sánchez (El Cenador de Amós, Villaverde de Pontones, two Michelin stars) and Javi Estévez (La Tasquería, Madrid). The 'three musketeers' at the helm of Disfrutar reveal some of the restaurant's cutting-edge techniques, worthy heirs of their Bulli era, but with an undeniable personality of their own. Mario Sandoval, for his part, unveils the most significant aspects of Coque's proposal after its relocation to Madrid. The chef and his brothers' work is a celebration of excellence, and a dream come true, always maintaining the roots of the original restaurant. Indeed, Apicius 31 features, for the first time, a step-by-step photographic process of one of the house's most emblematic dishes: 'Lacquer-roasted suckling pig with crispy skin from the wood-fired oven.'\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934073565516,"sku":"R057D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A31.jpg?v=1785488004"},{"product_id":"apicius-32-ebook","title":"Apicius 32 (eBook)","description":"\u003csection class=\"section product-page-foot product-page-foot-01\" data-module=\"productPageFoot01\"\u003e\n\u003cdiv class=\"container\"\u003e\n\n\u003cdiv class=\"product-foot-tabs\"\u003e\n\n\u003cdiv class=\"tab-content\"\u003e\n\n\u003cdiv id=\"product-long-description\" role=\"tabpanel\" class=\"tab-pane active\"\u003e\n\n\u003cdiv class=\"product-foot-tab-content collapse\" id=\"collap-prod-long-desc\"\u003e\n\n\u003cdiv class=\"inset-foot-tab clearfix\"\u003e\n\n\u003cdiv class=\"html-output\"\u003e\n\n\u003cstrong\u003e224 pages\u003c\/strong\u003e\n\u003cdiv\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e57 creations\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e323 preparations\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cbr\u003e\u003cbr\u003eTwo projects. Two realities. Two truths. Because gastronomy is not unidirectional. Deo gratias. We know what we want and at Apicius we know how we want to tell it. Without rushing. Savoring each moment as if it were the last. Enjoying every snapshot that has been etched in our retina. Savoring and lingering over each creation. Delving into the processes. Step by step. And why not dedicate the 224 pages of the publication to two projects that have fascinated us? Knowing that we will never do it this way again. Or perhaps we will. (...) Edorta Lamo or Edorta 'the master'. We narrow our eyes and frown with a mischievous smile. We knew that what Arrea! had in store for us would be unforgettable. It was much better than that. Because if one returns, experiences cease to be described with adjectives that put an end to a visit forever. To go is to return. To return to the childhood that each of us has stored within ourselves. To go is for our olfactory memory to blossom again at some point. To go is to caress our past life again. That which never left and which we have hidden somewhere. Arrea! has been etched forever in our hearts. Because when one meets the perfect host, all that remains is to leave making references and without turning one's back as a sign of absolute respect. Thank you for awakening in us again that childhood that, at times, is threatened by what people will say (...) The No-Bulli. So much has been said about Enigma. Or, rather, how little. What mysteries does Albert Adrià's restaurant hold, with Oliver Peña at the head of the pass table, as the coordinator? Deciphering that thought is what we seek in these pages of Apicius. Because things are not the way they are just because. Everything has a reason. Even knowing that there are eyes that scrutinize. Enigma decided to open its doors without premises. To generate a new experiential code without excessively visible technical displays to bring a language that everyone could understand to earth: flavor.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934073729356,"sku":"R058D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A32.jpg?v=1785488004"},{"product_id":"apicius-33-ebook","title":"Apicius 33 (eBook)","description":"\u003cdiv\u003e\n\n\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e57 creations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e323 preparations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr\u003eAfter more than three decades marking a turning point in the gastronomic publishing landscape, the thirty-third edition of Montagud Editores' haute cuisine notebook sees the light with a more determined commitment to content than ever before. Thus, and beyond the 55 creations contained in its 224 pages, Apicius 33 analyzes in great detail the most significant proposals of two essential restaurants. These are Casa Marcial, by Nacho Manzano; and Estimar, led by the duo of Rafa Zafra and Anna Gotanegra. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA stronger commitment than ever, and far beyond the 228 images and tens of thousands of words contained in its 224 pages. Apicius 33, the latest issue of the haute cuisine notebook from the century-old Montagud Editores, sees the light by going all out in terms of content. Thus, the thirty-third edition of the publication, which has already been marking a before and after in the world gastronomic publishing scene for more than three decades, analyzes the essential proposals of two unique restaurants not only through more than fifty creations and more than 320 preparations. It also details with great precision the keys to each of their processes and the exceptional product involved in them, as well as their philosophy and their whys. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003c!--nl\"\u003e\u003cdiv\u003eAll of this, with a love for a job well done as an omnipresent hallmark. This is how Nacho Manzano lives - and how he cooks - presenting a detailed anthology of Casa Marcial's cuisine. \"It is the most evident proof that excellence can be achieved through normality,\" comments Jãvi Antoja de la Rosa, director of Apicius and Montagud Editores. The chef and his family, still celebrating a 25th anniversary to which the publication is added, naturally transform all the richness that Asturias offers into a contemporary, influential, solid, and impeccable cuisine. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eContent in black and white... and, of course, on the plate. \"Rafa Zafra is, today, one of the guardians of raw material,\" Antoja asserts about the chef, who, along with Anna Gotanegra, leads the Estimar restaurants in Barcelona and Madrid. Apicius 33 shows how he treats it through a complete 'gastronomic dissection'. In addition, it includes essential notions about each and every one of the star products: shrimp, lobster, red mullet, sea urchin, anchovy, clam, scorpionfish... \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eGreen finale: 'Pisum sativum' The extensive chapters that Apicius 33 dedicates to Casa Marcial and Estimar are complemented, as could not be otherwise, with more knowledge. Thus, several special blocks are included on essential preparations and techniques for cooking in general and for this edition in particular: grilling and vinaigrettes. The finale comes in green or, rather, in 'green caviar' mode... This issue of the haute cuisine notebook includes a didactic and complete report on peas (Pisum sativum). It contains theory; and also practice, with creations signed by Eneko Atxa (Azurmendi, Larrabetzu), Jordi Roca (El Celler de Can Roca, Girona), Paco Morales (NOOR, Córdoba), Pepe Solla (Casa Solla, Poio), Ricard Camarena (Ricard Camarena Restaurant, Valencia), Josean Alija (Nerua Guggenheim Bilbao), Begoña Rodrigo (La Salita, Valencia) and Diego Gallegos (Sollo, Benalmádena).\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934073860428,"sku":"R059D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A33.jpg?v=1785488005"},{"product_id":"apicius-35-ebook","title":"Apicius 35 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e256 pages\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e98 Creations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e501 Preparations\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePublication: November 2020\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eWelcome to our 35th Apicius.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eWith more pages than ever: 256! With more recipes and more preparations than ever. A complex Apicius and 10 chefs. The situation dictates. But here it is. We thank each of the protagonists of this edition for their effort and involvement in these challenging times. Our gratitude (that of Montagud Editores) extends to all who suffered, suffer, and will suffer for wanting to continue doing what they love most: making their diners happy. Our goal, and we hope we are achieving it, is that you never feel that this house, born in 1906, is stepping aside. On the contrary, we feel more empathetic than ever, wishing to be part of any service in your restaurants. You are immense. Let's make this wonderful publishing profession more meaningful than ever. Let's keep writing stories that will eventually become the History of Gastronomy.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJoan, Josep, and Jordi Roca (Roca Mas Marroch)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe space where Joan, Josep, and Jordi Roca used to hold events is now a RESTAURANT —in capital letters and with all its letters— where historic, classic, and essential dishes from El Celler de Can Roca are served. Variety is guaranteed, as the number of creations that have come out of the kitchen of the three-Michelin-starred restaurant is close to a thousand. The infinite continuity of that bond with the client that only the brothers know how to establish is also guaranteed.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eÁngel León (Aponiente, 3 Michelin stars)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eFrom his Molino de Mareas with three Michelin stars, Ángel León has unveiled a myriad of marine gastronomic possibilities to the world… and he has only just scratched the surface. Thus, the recipes that the chef presents in Apicius 35, with the majestic ‘Tuna Shank’ on the cover, are groundbreaking and the result of continuous and unprecedented research.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDiego Guerrero (DSTAgE, 2 Michelin stars)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eDoes Diego Guerrero's gastronomic journey have an end? It doesn't seem so… With a newly opened research studio and a successful restaurant in the venue that housed more than one night owl in the ‘noughties’, he maintains the two-starred DSTAgE as one of Madrid's most coveted. It's no wonder: the menu, always faithful to the maxim \"cuisine without labels because it doesn't need them,\" surprises, delights, and entertains in equal measure.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMarcos Granda (Skina, 2 Michelin stars)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eA small place in the historic center of Marbella, the best produce sought and lovingly transported from any corner of Spain, a wine list that seeks to pay homage to small winemakers… and two Michelin stars. Marcos Granda, a restaurateur as atypical as he is meticulous, has found a winning formula called Skina. \"Jewels are usually found in unique spaces,\" the guide's inspectors attest.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eJuanlu Fernández (Lú. Cocina y Alma, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eJuanlu Fernández, who began working as a pastry chef and then traveled through several renowned restaurants, was second-in-command at Aponiente for a decade. From LÚ, he looks at that French cuisine in which Escoffier and Carême are indispensable, with his feet firmly planted in Jerez de la Frontera. With a proposal he defines as \"avant-garde of the rearguard,\" and which has earned him a Michelin star, he masters sauces and cooking points like few others.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSafe Cruz (Gofio, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eCanarian gastronomy —with much of its origin in necessity and isolation— is a cultural treasure as valuable as it is unknown. Safe Cruz, along with Aída González, has set out to change that from Madrid. No one better than him: from a Tenerife family of farmers, and after working in restaurants on the Iberian Peninsula and the rest of Europe, he \"is trained in pure Canarian cuisine,\" explains the restaurant.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eJosé Carlos García (José Carlos García Restaurante, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eWith more than 25 years of experience behind him, and a myriad of lessons learned in the emblematic family business Café de París, José Carlos García defines himself, above all, as a lover of produce; Andalusian in general and Malaga in particular. In addition to treating it with care and mastery, he applies techniques inspired by those of the great European masters with whom he worked at the beginning of his career.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAdelf Morales (Topik)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAdelf Morales has an unparalleled 'gastronomic resume'. The chef, who discovered restaurants like Arzak, Casa Botín, and the now-defunct Jockey on family trips in his childhood, has worked in three-starred restaurants in San Sebastián, in Valencia, in Italy… and in Japan. He spent three years there, eating and working. In 2009, he opened Topik, his own project in Barcelona, with his wife, Eva Mele.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDani Lechuga (Bardeni)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlong with his ‘musketeers’ Víctor and Jorge, Dani Lechuga has been at the helm of a project as genuine as it is essential for almost three decades. He adapts to the times with astonishing agility, but there is always a common denominator: meat. Thus, in Bardeni, very close to the Sagrada Familia, the best cuts cooked to perfection coexist with delicious preparations, great stews, and a nod to the cuisine of other countries.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934074057036,"sku":"R061D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A35.jpg?v=1785488004"},{"product_id":"apicius-37-ebook","title":"Apicius 37 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003eApicius in\u003cstrong\u003e\u003cspan\u003e eBook format\u003c\/span\u003e\u003cbr\u003eWorldwide distribution\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003ePublication: November 2021\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e Bilingual edition (Spanish, English)\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHands that caress. Hands that offer. Hands that receive. Hands that give love. Hands, after all, that are necessary.\u003c\/p\u003e\n\u003cdiv\u003eThey are the hands of craftsmanship.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003ePublished twice a year (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques in the gastronomic scene. Culture and design. Apicius is the notebook that records news, curiosities, and great dishes. Apicius aims to show not only the didactic and formal aspects that support professionals, but also those pleasurable elements that round out that rich and broad term that is gastronomy. All these aspects are treated with a high qualitative and technical level, guaranteed by the Apicius editorial team, which has been collecting content of this kind since 2003.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eProtagonists:\u003c\/div\u003e\n\u003cdiv\u003e1. El Celler de Can Roca\u003c\/div\u003e\n\u003cdiv\u003e2. Ceibe\u003c\/div\u003e\n\u003cdiv\u003e3. Magoga\u003c\/div\u003e\n\u003cdiv\u003e4. Besta\u003c\/div\u003e\n\u003cdiv\u003e5. Sebe\u003c\/div\u003e\n\u003cdiv\u003e6. Garena\u003c\/div\u003e\n\u003cdiv\u003e7. Kamezí\u003c\/div\u003e\n\u003cdiv\u003e8. Palo Verde\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934074220876,"sku":"R063D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A37.jpg?v=1785488300"},{"product_id":"apicius-34-ebook","title":"Apicius 34 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e 21 x 29.7 cm\u003c\/strong\u003e \u003cbr\u003e77 creations\u003cbr\u003e \u003cstrong\u003e269 ​​preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eEvery six months (with one issue in May and another in November), Apicius aims to showcase, in a unique way, the latest developments in haute cuisine worldwide. The list of professional contributors reflects this growing internationalization and gives an idea of ​​the scale it is reaching, as well as the principles and philosophy behind these publications. Published twice a year (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the publication that documents new developments, curiosities, and outstanding dishes. Apicius seeks to highlight not only the educational and formal aspects that support professionals, but also the pleasurable elements that enrich the vast and complex world of gastronomy. All aspects are addressed with a high level of quality and technical expertise, guaranteed by the Apicius editorial team, which has been compiling content of this kind since 2003. Since 2003, marking a turning point in the gastronomic publishing scene, the thirty-fourth edition of the high gastronomy notebook from Montagud Editores is released with a commitment to content more determined than ever.\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThus, and beyond the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e77 creations\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand their\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e269 ​​preparations\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich are included in its 224 pages, Apicius 34 analyzes in great detail the most significant proposals of essential restaurants of Spanish cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBagá* (Pedro Sánchez)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eTheir kitchen (1 Michelin star) is constantly evolving, much like their local gardens and markets, which serves as both motivation and the perfect excuse to ensure that every visit to the restaurant is unique. A dynamic tasting menu incorporates new, unique, and sometimes unusual dishes each week, captivating even the most inquisitive diners and keeping them constantly engaged. Bagá is not your typical restaurant; it follows the design of a classic French bistro: a bar with four stools in direct contact with the kitchen and just three tables, with a maximum capacity of 15 diners. At Bagá, everything is as it seems, since you can see what's happening in the kitchen from anywhere in the dining room. Bagá, where nothing is left to chance.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLes Cols** (Fina Puigdevall, Manel Puigvert, Martina Puigvert, Clara Puigvert, Carlota Puigvert)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eHis cuisine conveys so much with so few elements. He likes to strip dishes down to their essence, without losing their poetry. It's a sober yet essential cuisine; refined yet generous. It transmits sincerity, balance, austerity, and naturalness in an authentic and emotive way, with passion, intuition, and sensitivity. It's a cuisine of the landscape and seasonality, of locally sourced ingredients. A sustainable cuisine in a globalized world increasingly lacking in authenticity. One of the most beautiful gastronomic offerings on the current scene. Les Cols boasts two Michelin stars.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBait* (Aurelio Morales)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAfter training and holding leadership and creative positions in some of the country's most renowned culinary establishments, Aurelio Morales has reached the maturity to define his own cuisine while retaining the youthful energy to continue developing it. His contemporary, progressive, and free-spirited cuisine is strongly influenced by the Mediterranean, though he never forgets his Madrid roots, ultimately rounding out his unique style. This vibrant life and culinary journey has been rewarded with his first Michelin star in the 2018 edition of the prestigious guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAürt* (Artur Martínez)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Artur Martínez's cuisine is designed to foster a sense of connection and easy interaction with diners. Two tables seat 15 guests in a comfortable space located in the lobby of the Hilton Diagonal Mar. Aürt's culinary style (1 Michelin star) is defined by Martínez's now-famous phrase: \"I prefer thoughtful simplicity to forced complexity.\"\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMonte (Xune Andrade)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“We are passionate about our surroundings and their potential. That's why, at Monte, we try to interpret them through the act of sitting down to a meal.” This mantra permeates any conversation with Xune Andrade. After a brief stint in the Spanish capital, Xune begins to realize that running away isn't the answer. His true destiny lies in cooking his land… in his own land.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56936708702540,"sku":"R060D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A34.jpg?v=1785488004"},{"product_id":"apicius-36-ebook","title":"Apicius 36 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003cbr\u003e 98 Creations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e501 Preparations\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003ePublication: May 2021\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e The hospitality industry is under scrutiny. But we will by no means remain still, silent, or static. On the contrary. Now is the time to continue supporting the culinary talent of this country, so that when this nightmare ends, we remember where we came from, where we want to go, and, above all, with whom. We firmly believe that although the hospitality industry has been unfairly maligned, closures are not the solution. #SafeHospitality #SOSHospitality #DirectAid\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e In this edition, the contents of which we will be revealing soon, we will be featuring nine up-and-coming restaurants. Many of them are currently the benchmark for others to follow.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56936752185676,"sku":"R062D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A36.jpg?v=1785488005"},{"product_id":"apicius-38-ebook","title":"Apicius 38 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e 21 x 29.7 cm\u003cbr\u003e Worldwide distribution\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eLaunch May 2022\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eAcross 224 pages and 60 meticulously detailed creations, the 38th edition of the Apicius Haute Gastronomy Notebook continues to highlight the vibrant state of Spanish cuisine. “It’s stronger than ever,” states Javi Antoja de la Rosa, the publication’s director, in his editorial. The book showcases the work of four very different restaurants, each with its own unique concept and cuisine, but all of which have reached the highest levels of gastronomic excellence by following their own paths. Furthermore, through their recipes, the detailed preparation of their dishes, and introductory texts analyzing the restaurant’s philosophy, the book demonstrates how these establishments contribute to attracting quality tourism, promoting sustainability, supporting rural communities, and preserving culinary heritage, among other things.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eUrdániz Mill\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Urdániz, two Michelin stars). David Yárnoz in the kitchen and Jaione Echarri in the dining room have earned the respect of the public, the profession, and critics from an extreme rural setting: the remote Navarrese town of Urdániz. From their restaurant, they cook and challenge in equal measure. Proof of this lies in the 15 recipes that Yárnoz presents at Apicius 38. “What a great chef David Yárnoz is. Elegant, original, daring, subtle…”. José Carlos Capel, food critic for El País.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eCoke\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Madrid, two Michelin stars). Brothers Mario, Rafael, and Diego Sandoval (heading the kitchen, dining room, and wine cellar, respectively) belong to one of the great families of Spanish hospitality. From Coque, in one of Madrid's most exclusive and central areas, they forge pure excellence. They draw their ingredients from El Jaral de la Mira, their own estate in the Sierra de Madrid mountains, from which they have also launched several projects focused on sustainability and the preservation of agricultural varieties. At this edition of Apicius, they present 23 dishes from Coque's tasting menu, which includes a cocktail, appetizers, bread, and desserts. \"For its cuisine, its service, its wine cellar, there's no doubt that Coque is already a giant.\" Carlos Maribona, food journalist for ABC.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003ePike\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Fuengirola, one Michelin star). Diego Gallegos is one of the most unique chefs on the Spanish culinary scene. The focus of his cuisine is freshwater fish, sourced from aquaculture, and prepared with the utmost care; this has earned him a Michelin star. At Apicius 38, he presents recipes featuring sturgeon, trout, and catfish, among others, complemented by products such as herbs from his own aquaponic system, which he has built next to the restaurant. “Going to Sollo is much more than a gastronomic experience.” Michelin Guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eKaleja\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Málaga, one Michelin star). Dani Carnero, one of the most respected and admired chefs among his peers, has transformed Kaleja into a veritable haven of passion. This approach to cooking, which evokes time, craftsmanship, tradition, and the culinary memory of Andalusia, results in creations that are both sublime and succulent. He unravels 14 of them in this edition of Apicius. “A restaurant that offers a cuisine that defies conventional labels thanks to an intuitive vision of tradition.” Pilar Salas, food journalist for the EFE news agency.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56936758247756,"sku":"R064D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A38.jpg?v=1785488300"},{"product_id":"apicius-39-ebook","title":"Apicius 39 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003cbr\u003e Worldwide distribution\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eLaunch November 2022\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003cbr\u003e \u003cbr\u003e\u003cspan\u003eAcross 224 pages and 60 meticulously detailed creations, the 39th edition of the Apicius Haute Gastronomy Notebook continues to highlight the vibrant state of Spanish cuisine. “The most comprehensive edition of Apicius ever,” states Javi Antoja de la Rosa, the publication's director, in his editorial. It showcases the work of five very different restaurants, each with its own distinct concept and cuisine, but all having reached the highest levels of gastronomic excellence by following their own unique paths. Furthermore, from the recipes and the detailed preparation of their dishes to the introductory texts that analyze the restaurant's philosophy, the book demonstrates how these establishments contribute to attracting high-quality tourism, promoting sustainability, supporting rural communities, and preserving culinary heritage, among other things.\u003c\/span\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eMaralba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Almansa, two Michelin stars). The first two-Michelin-starred restaurant in Castilla-La Mancha is much more than that. Here, Fran Martínez and Cristina Díaz pay homage to tradition while looking to the world in general and the Mediterranean in particular. Thus, their tasting menu features dishes like tempeh and ajopringue (a garlic and bread soup), and products such as partridge and mullet. In this edition of Apicius, they present a wide variety of recipes in detail, including cocktails, snacks, appetizers, main courses, desserts, their unique cheese board, and even bread, which is baked in the restaurant itself. “The chef from Albacete, Fran Martínez, knows how to showcase regional gastronomy and its products, adding those modern touches to his dishes that make them stand out.” The Michelin Guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eTohqa\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(El Puerto de Santa María). The courtyard, with its sandy floor, imposing bougainvillea, and distinctive music, immerses diners in a haven of peace. The dishes and wines are mind-blowing. Tohqa has a special magic, the magic of brothers Edu (kitchen) and Juanjo (wines and front of house) Pérez. In the glass, local varieties surprise and delight. On the plate, Andalusian produce is presented like never before. Here you'll find whelks and oysters, beetroot and wild mustard, an octopus head with an unusual texture, and a raw tuna heart. The chef reveals the \"why\" and delves into the \"how\" of each dish. \"It has been one of the most surprising restaurants I've visited in recent times.\" Carlos Maribona, food journalist for ABC.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eOba-\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Casas Ibáñez, one Michelin star). Javier Sanz and Juan Sahuquillo. The guys from Cañitas Maite. The same ones who won everything (Best New Chef, Best Ham Croquette, and Best Escabeche) on a historic day at the first Madrid Fusion after the pandemic. Now, from the restaurant Oba, they demonstrate that theirs is the best-prepared, best-trained generation, and that they will therefore shape the future. From the ingredients to the fermented foods, they present at Apicius 39 a cuisine that shouldn't be missed, through detailed recipes. “Javier Sanz and Juan Sahuquillo shine with their creative ability and technical mastery.” José Carlos Capel, food critic for El País.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eMarín Groceries\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Barcelona). Where everyone else sees the former head chef of Dos Pebrots, Apicius sees a restless, talented chef with a dizzying professional background, drawing inspiration from the world's best restaurants. That's why Ultramarinos Marín is a truly disruptive concept. There, Borja García and his team prepare their own cured meats, their own garums, which draw from history and look to the future; and even their own authentic aioli, without any tricks or gimmicks. They dance to the rhythm of sweetbreads, tuna belly, potatoes, and bottarga, also homemade. In the pages of Apicius 39, García analyzes each of these dishes in detail. \"This new establishment is starting off at a high level.\" Cristina Jolonch, food journalist for La Vanguardia.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eTiemar\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Jerez de la Frontera). He trained at the Taberna del Alabardero in Seville, hasn't worked at any renowned restaurants, and hasn't traveled beyond Italy. But he serves intelligent fusion cuisine with a lot of depth, which has earned him the Best New Restaurant Award. At Tiemar, the young, self-taught, and disciplined Isidro López cooks 'Jalapeño Gazpachuelo,' 'Jabugo Ham Ramen,' and monkfish with snail sauce. At Apicius 39, he meticulously analyzes not only the preparations but also how they interact to create the final dish. \"The place feels different from the very first second.\" Cosas de Comé, a website specializing in Cádiz gastronomy.\u003c\/div\u003e\n\n\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686886449484,"sku":"R065D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A39.jpg?v=1785488299"},{"product_id":"apicius-40-ebook","title":"Apicius 40 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003cbr\u003e Worldwide distribution\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eLaunch May 2023\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAtrium \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e***\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eCa l'Enric \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e*\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eIvan Cerdeño \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e**\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eL'Aliança \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e*\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003cbr\u003e \u003cbr\u003e\u003cspan\u003eThrough 224 pages and meticulously detailed creations, the 40th edition of the Apicius Haute Gastronomy Notebook continues to highlight the golden age of Spanish cuisine. “An Apicius edition that embodies excellence and local character,” states Javi Antoja de la Rosa, the publication's director, in his editorial. It presents the work of four very different restaurants, both in concept and cuisine, but all of which have reached the highest levels of gastronomic excellence by following their own unique paths. Furthermore, from their recipes and the detailed preparation of their dishes, to the introductory texts that analyze the restaurant's philosophy, the book demonstrates how these establishments contribute to attracting quality tourism, promoting sustainability, supporting rural communities, and preserving culinary heritage, among other things.\u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686887006540,"sku":"R066D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A40.jpg?v=1785488300"},{"product_id":"apicius-41-ebook","title":"Apicius 41 (eBook)","description":"\u003cp\u003e \u003cspan\u003e224 pages\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e21 x 29.7 cm\u003cbr\u003e\u003c\/span\u003e Worldwide distribution \u003cbr\u003eRelease date: November 29, 2023\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Noor \u003cspan\u003e*\u003c\/span\u003e \u003cspan\u003e*\u003c\/span\u003e \u003cspan\u003eby Paco Morales\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Amelia \u003cspan\u003e**\u003c\/span\u003e \u003cspan\u003eby Paulo Airaudo\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e The Library \u003cspan\u003e*\u003c\/span\u003e \u003cspan\u003eby Leandro Gil\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e Omeraki by Alberto Chicote\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eApicius 41\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIt documents these complicated but fortunate paths through 224 pages, more than 60 creations in detail, almost 400 processes and more than 85 images of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eMikel Ponce\u003c\/strong\u003e . In addition to the direction of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eJavi Antoja de la Rosa\u003c\/strong\u003e is in charge of editorial coordination.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eÁlex Cebrián\u003c\/strong\u003e . We're talking about four restaurants with a unique and personal philosophy, where knowledge is combined and excellence shines. They are:\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eNOOR\u003c\/strong\u003e . Paco Morales' reinterpretation of Andalusian cuisine is now enriched with the incorporation of New World ingredients. Thus, the chef presents a complete tasting menu at Apicius 41, showcasing labneh, khann, and his legendary karim; as well as peppers, tomatoes, corn, and even the unique huitlacoche.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eThe Library\u003c\/strong\u003e . Not everything has been invented in plant-based cuisine… From his restaurant at the Hotel Alma in Pamplona, ​​Leandro Gil shares knowledge and recipes where, among other things, he highlights 'weeds', reflects on 'vegetable salt', and uses mucilage and roots—specifically, broccoli and white thistle. All this without giving up Iberian ham or caviar lentils.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eAmelia by Paulo Airaudo\u003c\/strong\u003e . There's an outsider right on La Concha Beach. With excellence as his guiding principle, unafraid of the words 'dedication' and 'sacrifice', Paulo Airaudo serves perfection at Amelia. Apicius 41 showcases his modern cuisine with Italian and Asian influences through dishes like 'Pichón', 'Cappelletto', and 'Chawanmsushi', among other creations.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eOmeraki\u003c\/strong\u003e . The most popular TV chef after Karlos Arguiñano is a true guardian of his craft, boasting decades of experience at the stove and shaping Madrid's gastronomic history with the legendary NO-DO restaurant. Omeraki, the most personal project of Alberto Chicote, now in his fifties, arrives in black and white with unique, standout creations and an in-depth interview.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686887104844,"sku":"R067D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A41.jpg?v=1785488299"},{"product_id":"apicius-42-ebook","title":"Apicius 42 (eBook)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(136, 32, 202);\" data-mce-style=\"color: rgb(136, 32, 202);\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(72, 126, 76);\" data-mce-style=\"color: rgb(72, 126, 76);\"\u003eSynopsis:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e \u003cspan\u003eApicius 42 documents these challenging yet rewarding journeys across 224 pages, featuring over 60 detailed creations, nearly 400 processes, and more than 85 photographs by Mikel Ponce. Edited by Javi Antoja de la Rosa, it also boasts editorial coordination by Álex Cebrián. Five restaurants with unique and personal philosophies, combining their expertise and showcasing excellence.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan style=\"color: rgb(72, 126, 76);\" data-mce-style=\"color: rgb(137, 33, 204);\"\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e\u003c\/span\u003e Albert Adrià (Enigma), Hugo Muñoz (Ugo Chan), Vicky Sevilla (Arrels), Miguel Caño (Nublo), Carlos Casillas (Barro).\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan style=\"color: rgb(72, 126, 76);\" data-mce-style=\"color: rgb(137, 33, 204);\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e21 x 29.7 cm\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cspan style=\"color: rgb(72, 126, 76);\" data-mce-style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eDistribution:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eworld\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan style=\"color: rgb(72, 126, 76);\" data-mce-style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eLanguage:\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eSpanish and English\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cspan data-mce-style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eRelease date:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e May 27, 2024\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eMay 27:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe five authors of Apicius will be signing books in Barcelona at the headquarters of Montagud Editores (Enrique Granados, 70).\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686887399756,"sku":"R068D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A42.jpg?v=1785488299"},{"product_id":"apicius-43-ebook","title":"Apicius 43 (eBook)","description":"\u003cp\u003e \u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e\u003c\/span\u003e \u003cspan\u003eEneko Atxa (Azurmendi), Cristina Cánovas and Diego Aguilar (Palodú), Manu Lachica and Rita Llanes (Leartá), David Pérez (Ronquillo), Tonet Romero (Suculent).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e21 x 29.7 cm\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cstrong\u003eDistribution:\u003c\/strong\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eworldwide\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cstrong\u003eLanguage:\u003c\/strong\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSpanish and English\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: rgb(72, 126, 76);\"\u003e\u003cstrong\u003eRelease:\u003c\/strong\u003e \u003cspan style=\"color: rgb(0, 0, 0);\"\u003eDecember 2024\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e\u003cspan style=\"color: rgb(72, 126, 76);\"\u003eSynopsis:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eTalent and purpose. Apicius 43, the new edition of Montagud Editores' High Gastronomy Notebook, winner of the National Gastronomy Award and several Gourmand World Cookbook Awards, focuses on these key factors for Spain's undeniable global gastronomic appeal. Under the direction of Javi Antoja de la Rosa, with photography by Mikel Ponce and editorial coordination by Álex Cebrián, the publication analyzes a world-renowned establishment (Azurmendi) and four emerging projects (Palodú, Leartá, Ronquillo, and Suculent) that are already shaping—and will continue to shape—the way we understand this essential craft.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eFive restaurants with a unique and personal philosophy, combining knowledge and where excellence shines. All this is presented across 224 pages, 75 creations, 133 photographs, nearly 300 recipes… and new sections and content. They delve into wine cellars with the 'Sommelier's Word' pages and explore the more personal side of each chef with enriching interviews. True to its principles as always, Apicius 43 offers more than ever.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eAzurmendi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e*** is a well-established temple of international gastronomy. Eneko Atxa presents a comprehensive tour of the exceptional culinary experience offered there, unfolding (just as in the restaurant) through its breathtaking rooms. In each one, unique bites are presented with meticulous attention to detail.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003ePalodú\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eIt shines thanks to the dual culinary vision of Cristina Cánovas and Diego Aguilar. From the heart of Málaga, the stars here are the market, the seasons, and the reinterpretation of tradition… with an overwhelming personality. The duo captures this essence in black and white through meticulously crafted recipes.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e In\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eLeartá\u003c\/strong\u003e , led by Manu Lachica and Rita Llanes, pays homage to the region: Andalusia in general and Seville in particular. “We reflect on the accent, the hands, and the ways,” they explain, “through food and drink.” In these pages, specifically, through detailed recipes and first-person analyses.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eRonquillo\u003c\/strong\u003e , the family business that David Pérez and his sister Cecilia took over from their parents, embodies Cantabria and its people. This is reflected in creations that showcase traditional dishes and lessons learned from master chefs, which Pérez then infuses with essential guidelines for culinary success.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e In\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuculent\u003c\/strong\u003e , a successful concept in Barcelona, ​​showcases Tonet Romero's cuisine brimming with quality ingredients, common sense… and enjoyment: “Most of our creations are designed to be mopped up with bread,” says the chef. At Apicius 43, he reveals the secrets to preparing his most outstanding dishes.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686887530828,"sku":"R069D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A43.jpg?v=1785488299"},{"product_id":"apicius-48-miramar-venta-moncalvillo-ebook","title":"APICIUS 48. 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An essential conversation.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ePaco Pérez (Miramar)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eIgnacio Echapresto (Venta Moncalvillo)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estar in an exceptional issue that explores haute cuisine from its roots: landscape as a pantry, memory as technique, and sensibility as a common thread.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686887629132,"sku":"R070D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A48.jpg?v=1785488299"},{"product_id":"apicius-44-dstage-bakea-ansils-sise-ebook","title":"APICIUS 44. Dstage, Bakea, Ansils, Sisè. 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Thus, under the direction of Javi Antoja de la Rosa, the photography of Mikel Ponce, and the editorial coordination of Álex Cebrián, the publication analyzes a global essential (\u003cstrong\u003eDSTAgE\u003c\/strong\u003e) and three young projects that are already setting a way of understanding an essential profession:\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eBakea\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Mungia (Bizkaia), Ansils in Ansiles (Huesca), and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSisè\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Lleida. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFour restaurants with a unique and personal philosophy, that combine knowledge and in which excellence shines. All this across 224 pages, 75 creations, 133 photographs, almost 300 preparations... and new sections and content. They delve into wineries with the 'Sommelier's Word' pages, and into the more personal side of each author, with enriching interviews. True to its principles as always, Apicius 44 offers more than ever.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686888251724,"sku":"R071D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A44.jpg?v=1785488301"},{"product_id":"apicius-45-casa-marcial-voro-salita-bascoat-ebook","title":"APICIUS 45. Casa Marcial. Voro. Salita. Bascoat (eBook)","description":"\u003cp\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e\u003cspan\u003e Esther, Sandra, and Nacho Manzano (\u003c\/span\u003e\u003cstrong\u003eCasa Marcial\u003c\/strong\u003e\u003cspan\u003e), Álvaro Salazar (\u003c\/span\u003e\u003cstrong\u003eVoro\u003c\/strong\u003e\u003cspan\u003e), Begoña Rodrigo \u003c\/span\u003e\u003cstrong\u003e(La Salita\u003c\/strong\u003e\u003cspan\u003e), and Rodrigo Garcia and Nagore Irazuegi (\u003c\/span\u003e\u003cstrong\u003eBascoat\u003c\/strong\u003e\u003cspan\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eFormat:\u003c\/strong\u003e\u003cspan\u003e eBook\u003c\/span\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDistribution:\u003c\/strong\u003e\u003cspan\u003e Worldwide\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e\u003cspan\u003e Spanish and English\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRelease:\u003c\/strong\u003e\u003cspan\u003e June 2025\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003cspan\u003e This issue is special. Because it talks not only about cooking, but about careers. Because it shows not only dishes, but convictions. Because it not only documents the present, but already belongs to the future. Because of its protagonists. Because of its emotional charge. Because of the feeling that, somehow, everything we have learned over the years is condensed here... this Apicius is special.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eToday, Casa Marcial shines with three Michelin stars. But beyond the symbol, what truly illuminates is the story of a family that has made roots a form of resistance and emotion a creative tool. This issue captures that exact moment: the peak and the vertigo that accompanies crowning a dream.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAlongside Nacho, Sandra, Chus, and Esther Manzano, there is also the figure of Álvaro Salazar, who from Voro (Mallorca), with two Michelin stars and the unanimous respect of an entire sector, is building a silent, precise, and exciting work. His work represents that natural avant-garde that seeks not impact, but coherence. The beauty of precision.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBegoña Rodrigo, from La Salita in Valencia, reminds us that haute cuisine can also have the soul of a neighborhood, a home, a struggle. Her cuisine is made of memories and character, of vindication and tenderness. A unique universe, full of nuances and truth.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAnd from Madrid, Bascoat, with its Basque perspective and its way of reinterpreting traditional recipes with contemporary elegance, completes an issue that is moving in its diversity, maturity, and narrative.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686888710476,"sku":"R072D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A45.jpg?v=1785488299"},{"product_id":"apicius-46-camarena-txispa-ama-manu-franco-ebook","title":"APICIUS 46. Camarena, Txispa, Ama, Manu Franco (eBook)","description":"\u003cp\u003e\u003cstrong\u003eAuthors: Ricard Camarena (Ricard Camarena), Tetsuro Maeda (Txispa), Manu Franco (La Casa de Manolo Franco), Javi Rivero and Gorka Rico (Ama).\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eFormat: eBook\u003c\/div\u003e\u003cdiv\u003eDistribution: worldwide\u003c\/div\u003e\u003cdiv\u003eLanguage: Spanish and English\u003c\/div\u003e\u003cdiv\u003eRelease: September 29, 2025\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eRicard Camarena (Ricard Camarena, 2 Michelin stars)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eThere are chefs who cook. And there are others who think about cuisine. Who understand it as a language, as a way of being in the world. Ricard Camarena belongs to that second species. The one that doesn't need to shout to be heard. Who constructs dishes as if writing music: with harmony, with precision, with emotion. In Apicius, we pay homage to those who lead the way. And Ricard does. From Valencia, with his own voice, elegant and radically honest. A chef admired by all other chefs. For his talent, for his knowledge, for his way of understanding flavor as something vibrant, alive, connected to the land and to time. In the new issue of Apicius, Camarena is as he should be: in depth, in detail, with respect and with light. Because some trajectories cannot be summarized. They are studied. They are celebrated. And his is one of them.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eTetsuro Maeda (Txispa, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eAt Apicius, we have never felt the need to ask for permission to tell what burns. We are not afraid of intensity. We don't embellish talent. We don't soften the pulse. If a chef shines, if their story deserves to be told, we do it. With their name, surname, skin, smoke and soul. And that's why, Txispa will be in the next issue of Apicius. Because greatness is not measured by the size of the city, nor by the stars that hang. It is measured by what it leaves inside you. We saw it. We felt it. And now we put it on paper. With the same force with which Tetsuro ignites each service.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eManu Franco (La Casa de Manolo Franco, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eThere are decisions that are not thought through. They are felt. Like an ancient calling, as if blood whispered in your ear. Manu Franco had everything to keep traveling around the world: he was one of the great sports journalists in this country, with the roar of engines as a soundtrack and Formula 1 as home. Until one day, he decided to stop. To return. To look inward. And then the inevitable happened: La Casa de Manolo Franco, that humble family restaurant full of memories, became the new circuit. But here there are no podiums or flags. Only depth, work, and emotion. From that corner in the mountains of Madrid — hidden but incandescent — Manu has built a place that illuminates without needing to make noise. A gastronomic lighthouse where excellence is served with simplicity, and where every dish tells more than any sports chronicle. For all this, Manu Franco is in Apicius. Because his story is fuel for the soul. And because, sometimes, stopping running is the best way to get there.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eJavi Rivero and Gorka Rico (Ama, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eFrom Tolosa, with the calm strength of those who know their land intimately, Javi and Gorka cook with intact emotion and their feet firmly planted on the ground. At AMA, every dish is an act of love for what they have absorbed since childhood. An honest, brilliant, and quiet way of doing things very well. At Apicius, we believe that talent multiplies when shared. And they do it like few others: they shed light on their suppliers, elevate those who work the land, fishing, craftsmanship, with the same passion with which they assemble a dish or open the restaurant door. AMA is in the new issue of Apicius because their cuisine deserves to be told. Because their story —deep, generous, unpretentious— speaks to us of what truly matters. And because when substance, truth, and sensitivity go hand in hand, the page burns. This is how this report burns.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686888907084,"sku":"R073D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A46.jpg?v=1785488299"},{"product_id":"apicius-47-joan-roca-nacho-manzano-paco-morales-lera-cerdeno-madres-ebook","title":"APICIUS 47. Joan Roca, Nacho Manzano, Paco Morales, Lera, Cerdeño \u0026 Madres (eBook)","description":"\u003cdiv\u003eFormat: eBook\u003c\/div\u003e\n\u003cdiv\u003eDistribution: worldwide\u003c\/div\u003e\n\u003cdiv\u003eLanguage: Spanish and English\u003c\/div\u003e\n\u003cdiv\u003eRelease: December 15, 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e      Before the stars, the cameras, and the rankings, there were other hands. Hands that didn't measure or weigh, but knew. Hands that cooked by instinct, by love, by necessity, and by habit. Women's hands. Mothers' hands. They cooked long before their children dreamed of becoming chefs. Before there were menus, tasting menus, or avant-garde techniques. They were already cooking. They cooked to nourish, to care, to gather. To turn little into much. To make the table always a place to return to.\u003c\/div\u003e\n\u003cdiv\u003e      This issue of Apicius is a tribute. To those who came before. To those who laid the foundations unknowingly. To those who cooked without signing dishes, but signed destinies. Joan Roca, Paco Morales, Nacho Manzano, Iván Cerdeño, and Luis Lera are, today, benchmarks of Spanish cuisine. But before becoming great chefs, they were attentive children. They were children who smelled of sofrito and bread with chocolate. They were silent apprentices of un-schooled teachers. They were witnesses to knowledge passed down with wooden spoons, in low voices and with fervent souls. From their mothers they learned to observe, to respect the product, to understand patience, to cook as one cares. To give without asking for anything in return. And also—though they didn't know it then—to move. Today, their cuisine has technique, recognition, and discourse. But when we scratch beneath the surface, when we get to the essential, what we find is still that legacy: a way of loving through fire. To speak of succession is not just to speak of generations. It is to speak of gratitude, memory, identity, and to recognize that the future is cooked with what has been inherited.\u003c\/div\u003e\n\u003cdiv\u003e      Because they didn't appear on covers (until today), but they are in every dish. Because they didn't write recipes, but tattooed them in memory. Because they didn't have stars, but they were guides. This issue of Apicius is for them. For all the mothers who gave life and craft. For those who cooked before cooking was art. For those who continue to teach, unknowingly, through their children.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSummary:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis edition features \u003cu\u003e29 traditional recipes\u003c\/u\u003e prepared by Montserrat Fontané, Olga Sánchez, Nati Garcia, Minica Collantes, and Consuelo López.\u003c\/div\u003e\n\u003cdiv\u003eAnd also \u003cu\u003e29 contemporary creations\u003c\/u\u003e by El Celler de Can Roca, Casa Marcial, Noor, Lera, and Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eMontserrat Fontané (Joan Roca's mother)\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Roman-style Squid\u003c\/div\u003e\n\u003cdiv\u003e• Montse's Cannelloni\u003c\/div\u003e\n\u003cdiv\u003e• Baby broad beans with black sausage and mint\u003c\/div\u003e\n\u003cdiv\u003e• Pig's trotters with turnips\u003c\/div\u003e\n\u003cdiv\u003e• Beef shank with morels\u003c\/div\u003e\n\u003cdiv\u003e• Traditional Catalan cream\u003c\/div\u003e\n\u003cdiv\u003e  \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eJoan Roca (El Celler de Can Roca)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Vegetable consommé\u003c\/div\u003e\n\u003cdiv\u003e• Fresh and ripe. Beetroot and apple sorbet, grapefruit foam, salted zucchini and impregnated kohlrabi. Parsnip and mushroom purée, grapefruit reduction, pickled cauliflower and shallot\u003c\/div\u003e\n\u003cdiv\u003e• Glazed eggplant, flame-roasted eggplant, pickled eggplant, creamy eggplant, peanut and tamarind sauce, fennel miso, citrus gel and buckwheat\u003c\/div\u003e\n\u003cdiv\u003e• Grilled tear peas with sake lees and green curry, pickled wild garlic, kohlrabi flower, pea purée and pickled wasabi\u003c\/div\u003e\n\u003cdiv\u003e• Guinea fowl with cabbage, cabbage demi-glace, fermented red cabbage, sautéed black cabbage with butter, Brussels sprouts with mustard beurre blanc and grilled Frisetta green\u003c\/div\u003e\n\u003cdiv\u003e• Catalan cream with wild strawberries\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eOlga Sánchez (Nacho Manzano's mother)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Corn tortos with fried egg\u003c\/div\u003e\n\u003cdiv\u003e• Stewed moritos\u003c\/div\u003e\n\u003cdiv\u003e• Fabada (bean stew)\u003c\/div\u003e\n\u003cdiv\u003e• Roman-style hake\u003c\/div\u003e\n\u003cdiv\u003e• Rice with Pitu de Caleya (local chicken)\u003c\/div\u003e\n\u003cdiv\u003e• Rice pudding\u003c\/div\u003e\n\u003cdiv\u003e  \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNacho Manzano (Casa Marcial)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Torto, yolk, and salted sardine\u003c\/div\u003e\n\u003cdiv\u003e• Cod skin, eggplant, and truffle\u003c\/div\u003e\n\u003cdiv\u003e• Moros y Cristianos (rice and beans)\u003c\/div\u003e\n\u003cdiv\u003e• Red beans, cranberries, and cured beef\u003c\/div\u003e\n\u003cdiv\u003e• Hake in its essence, salad juice, and hollandaise\u003c\/div\u003e\n\u003cdiv\u003e• Rice pudding, caramel crystal, and truffle\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNati Garcia (Paco Morales' mother)\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Cordoban salmorejo\u003c\/div\u003e\n\u003cdiv\u003e• Nati's Tripe\u003c\/div\u003e\n\u003cdiv\u003e• Roasted peppers with crystal shrimp\u003c\/div\u003e\n\u003cdiv\u003e• Sparragus swiss chard with fried egg\u003c\/div\u003e\n\u003cdiv\u003e• Torrijas (French toast)\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePaco Morales (Noor)\u003c\/strong\u003e \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Chicken curd, saffron, egg yolk, date, and caviar\u003c\/div\u003e\n\u003cdiv\u003e• Vegetable menestra with creamy corn and black mole\u003c\/div\u003e\n\u003cdiv\u003e• Beluga lentil, Wagyu A5, and sheep butter\u003c\/div\u003e\n\u003cdiv\u003e• Red shrimp with bisque emulsion, chocolate picada, and Iberian bacon\u003c\/div\u003e\n\u003cdiv\u003e• Carob cake\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eConsuelo López (Iván Cerdeño's mother)\u003c\/strong\u003e \u003c\/div\u003e\n\u003cdiv\u003e• Friday Soups\u003c\/div\u003e\n\u003cdiv\u003e• Manchego Pisto\u003c\/div\u003e\n\u003cdiv\u003e• Stewed potato omelet\u003c\/div\u003e\n\u003cdiv\u003e• Toledan Partridges\u003c\/div\u003e\n\u003cdiv\u003e• Garlic Rabbit\u003c\/div\u003e\n\u003cdiv\u003e• Cream-filled wind fritters\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eIván Cerdeño (Iván Cerdeño)\u003c\/strong\u003e \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Frozen cheese and onion slice\u003c\/div\u003e\n\u003cdiv\u003e• Pickles, salted fish, and Cornicabra juice\u003c\/div\u003e\n\u003cdiv\u003e• Cauliflower tart, pickled young walnuts, and truffle\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar and spices\u003c\/div\u003e\n\u003cdiv\u003e• Hare sabayon al senador\u003c\/div\u003e\n\u003cdiv\u003e• Pumpkin, yogurt, and tarragon\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMinica Collantes (Luis Lera's mother)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Garlic soup in a pan\u003c\/div\u003e\n\u003cdiv\u003e• Beans with hare\u003c\/div\u003e\n\u003cdiv\u003e• Castilian menestra\u003c\/div\u003e\n\u003cdiv\u003e• Stewed wild pigeon\u003c\/div\u003e\n\u003cdiv\u003e• Stewed lamb's trotters\u003c\/div\u003e\n\u003cdiv\u003e• Flavored sheep's milk\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLuis Lera (Lera)\u003c\/strong\u003e \u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Entreasada lettuce with pigeon cachuelas\u003c\/div\u003e\n\u003cdiv\u003e• Scallion in lard with wild pigeon and Zamorano cheese\u003c\/div\u003e\n\u003cdiv\u003e• Partridge in pepitoria with chanterelles\u003c\/div\u003e\n\u003cdiv\u003e• Crayfish and garlic rabbit\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar snout with tomato\u003c\/div\u003e\n\u003cdiv\u003e• Barley, cocoa, and stout\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686889300300,"sku":"R074D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A47.jpg?v=1785488299"}],"url":"https:\/\/montagud.com\/en\/collections\/apicius-ebooks.oembed?page=2","provider":"Montagud","version":"1.0","type":"link"}