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Towards a vanguard of culinary ethics.\u003c\/div\u003e\n\n\u003cdiv\u003e Els Casals Menu\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRamón Freixa.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Ramón Freixa Restaurant Madrid.\u003c\/div\u003e\n\n\u003cdiv\u003e The Independent Cook.\u003c\/div\u003e\n\n\u003cdiv\u003e The tasting menu.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFerran Adrià.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e El Bulli\u003c\/div\u003e\n\n\u003cdiv\u003e The Last Supper.\u003c\/div\u003e\n\n\u003cdiv\u003e That hellish road. The coast at the end of the world.\u003c\/div\u003e\n\n\u003cdiv\u003e From Nouvelle Cuisine to New Avant-Garde Cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e The iconic dishes.\u003c\/div\u003e\n\n\u003cdiv\u003e The dishes on my menu.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eKobe Desramaults.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Restaurant in de wulf\u003c\/div\u003e\n\n\u003cdiv\u003e The new Flemish cuisine\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192009466188,"sku":"R042","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP17.png?v=1777902318"},{"product_id":"apicius-18","title":"Apicius 18","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e \u003c\/p\u003e\n\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\"\u003e Joan 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":49192011858252,"sku":"R044","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP18.png?v=1777902311"},{"product_id":"apicius-19","title":"Apicius 19","description":"\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Gastón 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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eIt's raining... just as this editorial begins. The music my good friend Alonso Arreola gifted me is playing. An autumn Saturday bears witness to the words that begin to describe what unfolds in the 224 pages of this book, a book whose sole aim is to promote gastronomy as another tool for fostering culture. A team from Barcelona pours their hearts and souls into it. A way of doing things. A working method. Countless sleepless nights. A good handful of WhatsApp messages. The result? Apicius. You hold it in your hands. Enjoy it. And, if possible, as much as we enjoyed making it. I've never been in such good company on this long journey. Never.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eWhat a way to travel! So many miles covered, but oh my God, what a reward! Chile, Mexico, Brazil, France, Peru, Italy, the United States, and, of course, Spain make up this bacchanal of knowledge, of contemporary life, of know-how... of culture, ultimately. I was going to say something like \"quintessential,\" but that sounds incredibly tacky. It's been a privilege to share so many moments with the people featured 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 camaraderie with Helena Rizzo and Daniel Redondo, the connection with Matías Perdomo, the laughter of Enrique Olvera, the enthusiasm of Jorge Vallejo, the tranquility of Paco Pérez, the energy of Mauro Colagreco, the Eurocup goals celebrated with Marcos Morán, the maturity of Josean Alija, the subtlety of Jacob Torreblanca... All of them have imbued this 19th issue with a magic that will be hard to forget. With their generosity, they have made possible a logbook of what's happening in the world of gastronomy today. From a fifth-generation family business to a restaurant that's only been open a few months. From avant-garde creations to traditional dishes. But always, always, Signature Cuisine. Emotions, sensations, and thrills. We love, as we have since that November of 2003, cooking and we understand it as a social weapon, a weapon of identity, and a profoundly cultural one. We reiterate that we do not believe in borders in gastronomy. We believe in the soul of cooking: in the chefs (wherever they may be from). Those who have to fight to obtain the best products, the right suppliers to make their business successful; those who lose hours of sleep; those whose arms are marked by the salamanders; those who play tricks, 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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eBecause cooking is more than just the human response to the need for food; it's even more than the pursuit of happiness. It's a powerful tool for transformation and can change the world's food system thanks to the collaborative work of cooks, producers, and diners. The rain has stopped... It's time to ask ourselves... what to think of the doomsayers and pessimists who see cooking as something mechanical and devoid of feeling? Frankly, their days are numbered. Let no one steal from us the hope that, through this art form, we can transform the world, or at least its habits. The heavens are opening... And this presentation is coming to an end.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Definitely Apicius. Apicius and his content. Apicius and his images. Apicius and culture. Apicius and gastronomy. Apicius... Gastronomy... Culture...\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192020738380,"sku":"R045","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP19.png?v=1777902327"},{"product_id":"apicius20-platos-iconicos-celler-de-can-roca","title":"[apicius20] ICONIC PLATES CELLER DE CAN ROCA..","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eThe 20 best dishes from El Celler de Can Roca. That's the premise of APICIUS 20, which offers a comprehensive and extensive retrospective of El Celler de Can Roca through the 20 dishes that have marked a turning point for the restaurant run by brothers Joan, Josep, and Jordi Roca in Girona, Spain. Javi Antoja de la Rosa, director of the High Gastronomy Notebook and Montagud Editores, portrays each member of this family saga that has already made history in contemporary cuisine. The extensive collection of recipes, stories, curiosities, and anecdotes about the Roca brothers, along with exquisitely crafted photographs, make up the bulk of the latest issue of the \"notary of contemporary cuisine,\" in the words of Ferran Adrià.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eAPICIUS 20 travels to Mexico, Brazil, Peru, Australia, Sweden, and, of course, Spain. “We don’t believe in borders in gastronomy. We believe in the soul of cooking: in the chefs (wherever they’re from),” says Javi Antoja de la Rosa, director of APICIUS. Published in Spanish and English, APICIUS also profiles chefs from around the world who are following in the footsteps of the Roca brothers. Among them are Quique Dacosta (Quique Dacosta Restaurante), the Swede Bjorn Frantzén (Lindeberg), the Mexican Daniel Ovadía (Paxia), Eneko Atxa (Azurmendi), the Australian Dan Hunter (Royal Mail Hotel), and the Brazilian Felipe Bronze (Oro).\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e The cover of APICIUS 20 is a tribute to the creative spirit and attachment to their homeland of the brothers Joan, Josep and Jordi Roca, dressed for the big occasions as the publication commemorates its tenth anniversary this 2013.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192027783500,"sku":"R046","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP20.png?v=1777902330"},{"product_id":"apicius-21","title":"Apicius 21","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eApicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the journal that documents new developments, curiosities, and outstanding dishes. Apicius aims to showcase 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 these aspects are addressed with a high level of quality and technical expertise, guaranteed by the Apicius editorial team, which has been compiling this type of content since 2003.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003ePROTAGONISTS OF APICIUS 21:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAlbert Adrià. Alex Atala. Andoni Luis Aduriz. Angel Leon. Begoña Rodrigo. Björn Frantzén. Rodrigo de la Calle. Pascal Barbot. Enrique Olvera. Grant Achatz. Jordi Roca. Massimo Bottura. Rene Redzepi. Quique Dacosta. Yoshihiro Narisawa. Michel Bras. Virgilio Martínez. Martin Berasategui. Heston Blumenthal. Gaston Acurio. Eneko Atxa. Carlo Cracco. Curro Noriega and Mario Ríos. Kiko Moya. Room Team at El Celler de Can Roca.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192029454668,"sku":"R047","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP21.png?v=1777902329"},{"product_id":"apicius22-arola-diverxo-central","title":"[apicius22] AROLA, DIVERXO, CENTRAL...","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eApicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the journal that documents new developments, curiosities, and outstanding dishes. Apicius aims to showcase 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 these aspects are addressed with a high level of quality and technical expertise, guaranteed by the Apicius editorial team, which has been compiling this type of content since 2003.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDabiz Muñoz (Diverxo, Madrid).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eHow is it possible that in such a short time the Michelin Guide has awarded Diverxo three stars? Is this perhaps the new image Michelin wants to project? David represented the new generation of chefs at the Guide's presentation in France. Are the rules being broken? Are new standards being established? Is this young man from Madrid the leader of a generation of chefs who are shedding clichés? David Muñoz is aware that every move he makes will be subject to commentary...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eVirgilio Martínez \u0026amp; Pía León (Central, Lima).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe most exciting future of Latin America clearly lies with Quintonil by Jorge Vallejo in Mexico City, Maní by Helena Rizzo and Daniel Redondo in São Paulo, Boragó by Rodolfo Guzmán in Santiago, Chile, and, undoubtedly, Central by Virgilio Martínez and Pía León in the Peruvian capital. They all share many commonalities: young chefs, with a previous generation of pioneers in their respective countries, a deep respect for raw ingredients, and a determination to make their country's cuisine a treasure for the rest of the world.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMario, Diego and Rafael Sandoval (Coque, Humanes).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Rafael is undoubtedly one of the unsung heroes behind Coque's current exceptional success. Rafael is pure grit. Diego is strength. This tall, strong guy knows the meaning of sacrifice and teamwork. Mario is taking this sweet moment in stride, aware that it's a long road ahead, one he feels more than ready for. Mario is passion.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eEdgar Nunez (Sud777, Mexico City).\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Fasten your seatbelts. A hyperactive individual is visiting these pages. Meeting Édgar Núñez and spending 24 hours with him means collapsing. Exhausting. Exhausted. This 33-year-old chef is already one of the leading figures in contemporary Mexican cuisine, alongside Jorge Vallejo (Quintonil), Daniel Ovadía (Paxia), and Pablo Salas (Amaranta), for example.\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\n\u003c\/div\u003e\n\n \u003cdiv\u003eÁngel León is the sea. Ángel León is already one of the leading figures of the avant-garde. He has taken the theme of the sea to its highest expression. But is there something more? Two years of nonconformity, of a genuine search for his own message. It was clear that at first, it all seemed very difficult to understand. Especially when, two years ago, he decided to remove the menu from the Aponiente restaurant and only serve a tasting menu because his cuisine could no longer be enjoyed à la carte. It was about making everything make sense.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eTeresa Gutiérrez (Saffron, Villarrobledo, Albacete).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eDeep in La Mancha. Although nothing is ever too deep. A visit to Azafrán is a must, as it is to the other restaurants that are 'small' in terms of media attention, but 'big' in terms of passion, effort, and drive. Apicius, as we mentioned in the previous edition, champions youth and projects brimming with passion... José Avillez (Belcanto, Lisbon). Cuisine expresses different moments of knowledge, learning, and reflection, and communicates not only through technique but, primarily, through maturity, personality, and soul...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJordi Roca (El Celler de Can Roca).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eJordi Roca is one of the leading figures of the avant-garde, of the \"come what may\" mentality, of good humor, of \"unbridled joy.\" What can you expect from someone who, at just 19 years old, created a dessert that went down in culinary history? That \"Journey to Havana\" was much more than a round trip... Jesús Escalera \u0026amp; Fer Covarrubias (La Postrería, Guadalajara, Mexico). ...This is La Postrería, and they have achieved it. A small space dedicated to the art of pastry, with more commercial touches to engage diners, to educate them, and to spread, like a tirelessly woven net, a global gastronomic culture...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSergi Arola (Sergi Arola Gastro, Madrid).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Sergi Arola is both angel and devil. That individualized duality of undeniable truths. The strong man who reflects on his mistakes. A person whose opinions stray from orthodoxy. If he were to conform to the prevailing ideology, he would no longer be Sergi Arola...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eJordi Cruz (ABaC, Barcelona).\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e He knows that his primary responsibility, every day, is to delight the diners who visit him from all over the world. Every detail is carefully considered. The dining room is one of those where guests feel comfortable, very comfortable. Not overly elaborate, but with that \"elegant yet informal\" feel.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eGrant Achatz (Alinea, Chicago).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e “I was always a very curious kid. My parents owned a typical diner that served toast, pancakes, and set menus. Growing up in Michigan, I walked through cornfields with my father, and hunting deer and pheasant connected me to my roots and gave me a sense of place.” A dramatic event… The unbreakable soul of a chef… Passion, obsession, fear, and courage. If you see death staring you in the face, life will never taste the same.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMiguel Ángel de la Cruz (Matapozuelos, Valladolid).\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eLa Botica is a family-run restaurant in a rural setting, where two generations of cooks work together. 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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 the culinary publishing world.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThe High Gastronomy Notebook details, for the first time ever, some of DiverXO's most significant culinary creations. “Butterflies in the stomach express a feeling of anticipation of the new, a state of good anxiety.” Apicius 23 takes these words from David Muñoz and, right from the cover, reveals all the emotion inherent in contemporary cuisine. Each of its 224 pages achieves this thanks to 21 exceptional collaborators: 19 chefs, who together boast a total of 35 Michelin stars, along with World Pastry Champion Josep Maria Rodriguez, and Josep Roca, head of the wine cellar and dining room at El Celler de Can Roca. The sommelier has written a brilliant article for this issue of the High Gastronomy Notebook. In it, he reflects on the values ​​that should prevail in the culinary world. David Muñoz is one of those 19 chefs. Apicius 23 delves into the mind of DiverXO and marks a historic milestone: for the first time, it details the ingredients and step-by-step process behind some of the most significant creations. The issue's spectacular lineup 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 that same passion in each of their dishes and are true champions of the three pillars of Montagud Editores' publication: Roots, Passion, and Innovation. Apicius 23 also focuses on one of Spain's most culinaryally rich regions, presenting 23 dishes with a distinctly plant-based 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 promising young talents come together to demonstrate that plant-based cuisine never came from the cold, because it has always been here.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eJosep Roca (El Celler de Can Roca)\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHe writes a fascinating article about the values ​​that should prevail in the culinary world. El Celler is a free-style restaurant, a cuisine of freedom, committed to creative innovation, without abandoning the legacy of generations of the family's ancestors dedicated to feeding people. El Celler de Can Roca's commitment to cuisine and innovation, in addition to its connection to academic tradition, has led to a commitment to ongoing dialogue with producers and scientists—to total dialogue.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDavid Muñoz (Diverxo)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFor the first time ever, this exhibition presents the most representative canvases of his restaurant: the steps and their evolution; recipes; and commentary on the canvas by Dabiz. A unique opportunity to delve into the mind of this young chef who has revolutionized the world of avant-garde cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eAlbert Adrià\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eOr the man who reinvented himself to become the undisputed master of Barcelona, ​​with the permission, and even the approval, of so many other professionals. Alberto, as he is known to his lifelong friends, such as his inseparable childhood friend Killian, has constantly reinvented himself. From that tapas bar called Innopia to the Mexican restaurant Hoja Santa, he has successfully created diverse concepts: tapas, fine dining, cocktails, Nikkei cuisine, vermouth bars… He is the chameleon of the kitchen.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eJosep Maria Rodríguez (La Pastisseria)\u003c\/strong\u003e . As a tribute and as a demonstration of the potential of pastry in sweet cuisine, the World Pastry Champion has interpreted the culinary philosophy of David Muñoz (DiverXO).\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eDiego Guerrero (DSTAgE)\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eHe fiercely defends two other things that are also part of DSTAgE: “Haute cuisine” and “luxury.” “I’ve tried to create what, for me, would be the perfect fine dining restaurant today.” Appearances can be deceiving… It has an industrial look and is located in one of Madrid’s most vibrant nightlife districts.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eOscar Velasco (Santceloni)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eHe is exceptional. Cooking runs through his veins, and his battle-hardened forearms are his trademarks.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eAlbert Raurich (Dos Palillos)\u003c\/strong\u003e . Dos Palillos aims to consolidate a higher level of creativity, reformulate its offering, and reposition its principles.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eDiego Gallegos (Sollo)\u003c\/strong\u003e . “If our lives are rivers flowing into the sea, which is death, then Diego Gallegos will live eternally. And if this is not possible according to our finite nature, then his cuisine will.”\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eJorge Vallejo (Quintonil)\u003c\/strong\u003e . Quintonil has ceased to be merely a creative haven where the cuisine of Mexico's past and present merges. Without realizing it, Jorge Vallejo and Alejandra Flores have become a beautiful fusion of love, cuisine, warmth, and above all, confidence in the vast sea of ​​Latin American gastronomy.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Apicius wanted, coinciding with the twenty-third edition of the notebook, 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 the areas of Spain with the greatest culinary tradition. Because vegetable cuisine does not come from the cold... it has always been present. Plant protagonists: Josean Alija (Nerua), Pedro Subijana (Akelare), Eneko Atxa (Azurmendi), Andoni Luis Aduriz (Mugaritz), Francis Paniego (El Portal del Echaurren), Martín Bersategui, Bittor Arginzoniz (Etxebarri), Aizpea Oihaneder (Xarma), Zuriñe García (Andra Mari), Juan Mari Arzak (Arzak), Koldo Rodero (Rodero).\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eEsben H. Bang (Maaemo).\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMaaemo's cooking is simple, yet the most difficult. His little inner demon tells him \"add something more, just something more,\" but Esben resists all temptation, whether in the desert or elsewhere.\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192046428492,"sku":"R049","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP23.png?v=1777902321"},{"product_id":"apicius24-mugaritz-noor-nerua","title":"[apicius24] MUGARITZ, NOOR, NERUA...","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003cbr\u003e\u003c\/strong\u003e \u003cstrong\u003eWorldwide distribution\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eApicius, 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. Starting Sunday the 26th, the featured cooks in this new edition, considered by Ferran Adrià to be \"the notary of the kitchen,\" will be revealed daily. The Apicius cookbook was launched in November 2003. In November 2004, it received the award for best gastronomy publication at the 6th Lo Mejor de la Gastronomía (Best of Gastronomy) Congress in San Sebastián. Closer in its philosophy to a book than a magazine, the cookbook presents a style and content unlike anything published to date in the culinary world. Technique, product, creation, philosophy, author, tradition… all presented with the utmost professionalism and rigor, yet seasoned with warmth, agility, and an absolutely overwhelming freshness. Ferran Adrià was right when he said that Apicius is like a notary, but not only of contemporary Spanish cuisine. In Spain, and throughout the world, a true culinary revolution is underway, and Apicius documents it. Every six months (with one issue in May and another in November), it strives 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 or 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 records new developments, curiosities, and outstanding dishes. Apicius aims to highlight not only the educational and formal aspects that support professionals, but also the pleasurable elements that round out the rich and expansive concept of gastronomy. All these aspects are addressed from 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\n \u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eJOSEAN ALIJA. NERUA GUGGENHEIM BILBAO\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Josean Alija (Bilbao, 1978) began his professional career at the age of 17. Under the tutelage of the great contemporary masters of gastronomy, he has cultivated his own style. A purist style in which aromas, textures, and flavors are key components, but at the same time an avant-garde style, which even chef Paul Bocuse identifies as \"one of the best cuisines of his life.\" At Nerua, the experience is understood as a sequence of acts in which every detail is carefully considered. Integrating a set of values ​​into a space creates an atmosphere of pleasure to be enjoyed with all five senses. The demand to offer a complete experience compels us to reflect. A reflection born from observation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eROBERTO RUIZ. DOT MX\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eTheir menu is based on reinterpreting Mexican flavors. To achieve this, they combine time-honored techniques with the latest in avant-garde cuisine. The result: authentic flavors and a constantly evolving gastronomic concept that draws on the finest ingredients. At Punto MX, tradition, haute cuisine, and an organic garden—cultivated and carefully selected to supply their pantry—come together on the plate. It is the only Mexican restaurant in Spain that handcrafts its organic corn tortillas using the nixtamalization technique—an artisanal process for making tortilla dough. Furthermore, it boasts Spain's first Mezcal Lab, a space featuring a selection of Europe's most prestigious mezcals, as well as its own cocktail menu crafted with this 100% Mexican spirit.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eANDONI LUIS ADURIZ. MUGARITZ\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eWhat is considered one of the best restaurants in the world has reached this point through a natural evolution in its cuisine, which we want to capture here at Apicius. For this reason, we've decided to look back and revisit the 14 dishes, described by Andoni Luis Aduriz, that have become iconic since 2004. Because those who forget their past lose their identity.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePACO MORALES. NOOR\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Noor (meaning “light”) has landed on Apicius—which has been chronicling the stories of restaurants and chefs for over 5,000 pages since 2003—even before its first service, scheduled for the second half of this year. We're doing this because we're absolutely convinced of its success and significance in the culinary world, thanks to the unique nature of its offering. Apicius is giving a sneak peek at some of the dishes that will be served at the Cordoba restaurant.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eORIOL CASTRO, EDUARD XATRUCH, MATEU CASAÑAS. ENJOY\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAfter three years of touring with what they envisioned as their most intimate project, Compartir, Casañas, Castro, and Xatruch have (finally) arrived in Barcelona with their latest venture, Disfrutar, undoubtedly one of the most anticipated openings in the Catalan capital in recent years. As one would expect from this trio of culinary aces, Disfrutar stems from the ambition of three chefs who are known for taking each step in their careers in a deliberate, thoughtful, and meticulously organized manner.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFERNANDO RIVAROLA, GABRIELA LAFUENTE. THE GUIDE\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eEl Baqueano was born from the need to return to Argentina's true native roots, drawing inspiration from contemporary avant-garde culinary techniques, looking to Europe, and using the country's finest regional products. In this way, an innovative concept was created, making it the first and only restaurant in Argentina to specialize 100% in native meats from the diverse ecosystems of its territory. At El Baqueano, contemporary native cuisine takes center stage.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJAVI OLLEROS. CULLER DE PAU\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eHow is it possible that in just six years Culler de Pau has become one of the great \"white hopes\" of Spanish gastronomy? Pampering. Caressing. Accompanying. Observing. Growing. These are the actions that unfold in the measured pace of Javi Olleros and in the boundless energy of Amaranta Rodríguez, a self-taught woman who demonstrates that in the world of dining room service and management, excellence can be achieved when the objective is well-defined. Marking a turning point.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eKAMILLA SEIDLER. GUSTU\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eKamilla Seidler is a woman who knows she has many eyes on her. Gustu, in Bolivia, has quickly become a focal point of interest. Danish chef Claus Meyer (René Redzepi's partner at Noma) wanted to position Bolivian cuisine among the most delicious on the planet. This project dates back to 2010, when Meyer arrived in Bolivia and created the Melting Pot Foundation with the goal of making Bolivia a \"country of food.\" Both Kamilla and Michelangelo Cestari, her partner in this Bolivian adventure, received a call from Meyer. Thus, Gustu opened its doors on April 14, 2013.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJUAN RUIZ HENESTROSA. WESTERN\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eJuan Ruiz Henestrosa is the man. Juan knows full well that his role at Aponiente (the two-Michelin-starred restaurant in El Puerto de Santa María) is that of just another crew member. But we want to focus on the more intimate side of the man who gets emotional and cries when talking about the wines of his homeland, the ones that accompany Ángel León's creations like a caress.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePEPE SOLLA. SOLLA HOUSE\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Pepe Solla, a down-to-earth man who has championed Galician cuisine, giving it the importance it deserves and stripping it of clichés. Casa Solla's importance in the gastronomic world is key. \"Generous maturity.\" That's how they define what Pepe has done. Let's go further. Because maturity without that touch of irreverence is pure boredom. And Pepe is at one of his best moments, and it's time to put it all down on paper.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePABLO SALAS. AMARANTA\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThere are days when you miss the cooking of your family's past, and at Amaranta, you're quickly transported back to that time, with a fresh perspective but the unmistakable taste of tradition. That's why the restaurant's success among diners has a simple reason. Many perceive the soul of the place; the aromas from the kitchen are imbued with the personal stories of those who might otherwise have gotten lost in anecdotes. However, this young rapper who cooks with soul demonstrates to us every single day that there's a special driving force behind every kitchen in our world.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eXOSÉ CANNAS. PEPE VIEIRA\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eA chef must be true to their roots, but not become a purist; they must be open to worldly influences, even though we have traditionally been somewhat isolated here. We must remain attentive to new influences and embrace them, without losing the essence of our cuisine.” Girardet, Adrià, and Bras are his role models, and despite never having worked in their kitchens, he has always admired them. Class, innovation, nature. This is the essence of Xosé Cannas's cuisine, skillfully combining these three ingredients in each of his creations. Sensory luxury.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMARCOS MORÁN. GERARDO'S HOUSE\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eCasa Gerardo, the restaurant that first opened its doors in 1882, understands that local produce deserves to be treated with the utmost care. But it's not just about that; it's about elevating it even further. The elvers are a prime example of how fine culinary ingredients find their perfect match at Casa Gerardo. Cold and damp. Silence and ritual. This is how we boarded a small motorboat to navigate the Nalón River as night fell.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eIVÁN DOMÍNGUEZ. ALBORADA\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Pure sea. Wild. A contemporary cuisine, attentive to new techniques but always with the raw ingredients as the cornerstone of its culinary approach. Product and season; elegance and balance; surprise and flavor; aroma and texture... This is the cuisine of Iván Domínguez, who, as has become clear throughout this edition of Apicius, asserts that Galicia is a region that must not be forgotten.\u003c\/div\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192048034124,"sku":"R050","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP24.png?v=1777902323"},{"product_id":"apicius-25","title":"Apicius 25","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e \u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\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.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDABIZ MUÑOZ (STREETXO, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e “StreetXO isn’t a restaurant and it never will be,” Dabiz insists on repeating ad nauseam. The gastronomic experience transcends a restaurant. That much is clear. Muñoz understands this and has embodied it in StreetXO. There’s the kitchen and the people. But let’s not be mistaken. What the diner receives, which is, after all, the epicenter of the experience, overflows with creativity. Only a mind like the chef’s, who has chosen to project a more approachable image (his ‘new’ mohawk is proof of that), is capable of creating dishes that are truly explosive.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eALAIN PASSARD (ARPÈGE, PARIS)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAlain Passard is a chef with enviable talent. For decades, without ever being first or second, he has consistently been at the pinnacle of French cuisine, among the elite. He boasts top ratings from Michelin, Gault \u0026amp; Millau, and virtually every guide. He has combined his natural gifts with unwavering meticulousness in his work and has successfully instilled his conscience and passion in his disciples. Beyond triumphant concepts and dishes, his legacy includes fostering the most prominent school of young chefs in France: Pascal Barbot “Astrance,” Jacques Decoret, Mauro Colagreco “Mirazur,” among other eminent chefs.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eANDRÉ CHIANG (ANDRÉ, SINGAPORE)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAndré Chiang's cuisine captivates us because of that emotional component we consider essential to transforming what is, at first glance, simply a gastronomic experience into The Experience. Taiwan, France, Singapore. His journey gives his work a special dimension. His persona is an extension of his culinary art: an elegance that demands you pause to reflect. We traveled to Singapore to experience André Chiang's work firsthand and discover what goes on in his mind. The dinner he offered at Azurmendi last October with Eneko Atxa and Ricard Camarena demonstrates that, in reality, distances don't exist. Only in our minds.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBORJA SIERRA (ELENA GRANGE, BARCELONA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\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've all dined at this farmhouse. But this is much more than just \"Where the chefs eat.\" Granja Elena attracts the same kind of clientele as fine-dining restaurants where, supposedly, you have to book months in advance. A neighborhood restaurant that first opened its doors in 1974. Located in Barcelona's industrial area, it has just seven tables and a bar with five stools. A place where neighborhood haute cuisine and the cult of lunch reign supreme… Borja (1980), along with his siblings Patricia and Guillermo, is at the helm of this temple to quality ingredients. From a memorable tripe dish to a cream-filled \"xuxo,\" anything goes. The premise is enjoyment.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eENEKO ATXA (AZURMENDI, LARRABETZU)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eLiving away from the limelight is perhaps one of his defining characteristics. Always in his kitchen. Always working. A character marked by genuine discretion. On the rare occasions he travels, he empirically captures the essence of each region's flavors. Atxa doesn't visit a country, he savors 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, a memory from overseas can resurface at just the right moment to be the perfect complement to a distinctly Basque creation. Because Eneko Atxa is, above all, the chef of a land. He wouldn't know how to cook anywhere else. His cuisine could be described as alive. Interconnected with a territory. Basque ingredients. Cutting-edge techniques. A magic equation for a surprising result, both in taste and appearance.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJORDI ROCA, (EL CELLER DE CAN ROCA, GIRONA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eJordi Roca achieves it without rushing, without pausing, with a steady rhythm, hard work, and a great deal of imagination—a surefire recipe for the bursts of genius that characterize many of his dishes—in his own way, alongside a beautiful Mexican woman with eyes the color of the sea, who is his escape and driving force. He uses the tools of a chef and applies them to the world of pastry to bring each of his wildest dreams to life. The result is a revolution.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLORENZO COGO (EL COQ, ITALY)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eYoung people. Because it seems that in the Roman Empire, only Caesar reigned over Western civilization. And we refuse to think this way. And we admire people who feel like Spartacus. And there he is, Lorenzo Cogo, who decided to break with tradition and look beyond. After arduous battles in Gaul and Hispania, he returned to his Italy to fight on the front lines. Coq is that... Resilience. Raised in a family trattoria, as the son and grandson of cooks, he decided to pursue this career because he felt it as a true passion. Determined to achieve his goals, like all aspiring chefs, he started working in entry-level positions.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMARTÍN BERASATEGUI (MARTÍN BERASATEGUI, LASARTE)\u003c\/strong\u003e\n\u003c\/div\u003e\n\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’s a born fighter who exports his cuisine and accolades far and wide. He’s a man who spreads joy and a passion for excellence wherever he goes. He’s the role model every chef aspires to be. But above all, he’s a great master who has marked a turning point in the history of Spanish cuisine. In 2015, Martín Berasategui celebrates 40 years in the kitchen. And Apicius commemorates this milestone by putting into words that there is, and will continue to be, much more to Lasarte than just “¡Garrote!!”\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAKRAME BENALLAL (AKRAME, PARIS)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe Akrame universe is defined by a rejection of routine, a true freedom in creation, a constantly evolving menu, and a unique state of mind... Akrame is a veritable workshop for creative reflection. It strives for perfection in texture, flavor, and craftsmanship, where emotions play a vital role.\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, CÁDIZ)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Apicius wanted to experience firsthand two very important moments, as we see them, in the history of contemporary Spanish cuisine: the closing of Aponiente and the opening of Aponiente. This isn't just a romantic notion. We aim to highlight a series of values ​​such as entrepreneurship, courage, and nonconformity.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFINA PUIGDEVALL (LES COLS, OLOT)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eWithout fanfare. Without pretense. Without local sourcing. “We were here before.” A house that saw Fina Puigdevall born is now a restaurant that, with its two Michelin stars, illuminates the Olot skyline. Those of us who believe in projects fueled by passion are pleased to see that the legacy will continue. Martina, one of her three daughters, is already training to take over the kitchen, and American chef Dan Barber hosted her for a few months at his restaurant, Blue Hill Farm.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eVÍCTOR GÓMEZ \u0026amp; ADRIÀ BOU (VIDRA, SANT FELIU DE GUIXOLS, GIRONA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eVidra Gastronòmic is a gastronomic company that owns and manages the restaurants Casa Viart and Náutico Sant Feliu de Guixols, located in Platja d'Aro and Sant Feliu de Guixols. It was at the former, thanks to Joan Roca's wife (El Celler de Can Roca is the guiding light for these two young chefs committed to elevating the quality of ingredients), that we discovered the cuisine of Víctor and Adrià. The skill with which they work with the raw materials, which they personally select, and the grandeur of their desserts, which showcase their extensive palate and exquisite technique, make the gastronomic experience at this establishment just like them... pure joy.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRICARD CAMARENA (RICARD CAMARENA RESTAURANT, VALENCIA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eRicard Camarena is arguably one of the leading figures shaping this new contemporary Spanish cuisine, which ultimately transcends our borders. And to achieve this, it's essential to stay true to his principles. Cooking, cooking, and more cooking. \"Only\" that, which is no small feat. If we had to define Ricard's cuisine in any way, it would be with the word \"powerful.\" It's impossible not to be drawn to the Mediterranean by this chef who, from the very heart of Valencia, manages four gastronomic projects with unwavering skill. And despite his business success, Camarena hasn't given up on his dream: to stand at the front of the table and take orders like a true culinary obsessive.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRICARDO SOTRES (EL RETIRO, PANCAR, ASTURIAS)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAsturian chef Ricardo Sotres earned Asturias another Michelin star. Marcos Morán, fifth-generation chef of the Casa Gerardo restaurant, founded in 1882, kept insisting. During the weeks we spent in Prendes working on the book \"Casa Gerardo, 50 Steps of Contemporary Cuisine,\" Ricardo's name was so ingrained in our minds that, finally, to silence the beast, we went to his restaurant. The experience was more than rewarding. For this reason, Apicius dedicates these pages to a restaurant where grandmother and grandson, grandson and grandmother, passed the torch in the kitchen with the utmost affection.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLANSHU CHEN (LE MOÛT, TAIWAN)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“With a deep belief in French cuisine, I seek a new way to interpret what I have learned and felt. In this way, I create 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, as I might say, it is a trace of nuances on the journey of self-discovery.” Balance is the interplay of acidity, sweetness, 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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePACO PÉREZ (MIRAMAR, LLANÇÀ, GIRONA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eFive Michelin stars: two in Barcelona, ​​one in Berlin, and two at his dream restaurant. Miramar stands facing the sea on the Costa Brava in Llançà. Looking straight at the sea, face to face, challenging it. Since 1939, this establishment has evolved to become a must-visit destination. The restaurant has evolved in step with the profession itself, and even, on more than one occasion, anticipated its trends. Miramar is pure Tramuntana.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192051343692,"sku":"R051","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP25.png?v=1777902321"},{"product_id":"apicius-26","title":"Apicius 26","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eFrom our perspective, passion, tradition, and innovation are what will ensure our restaurants continue to lead the way in one of the most powerful tools for promoting and showcasing a region. And ultimately, it's a driving force of the economy, both locally and globally. The passion with which our chefs champion their projects is exceptional. 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 levels of achievement they never dreamed possible. When I talk about tradition, I don't want to return to the tired old concept of our local produce. It's boring, and we all know it. I'm talking about pride, about knowing how to tell diners who visit our restaurants what's happening in the surrounding area. That we get goosebumps listening to the stories of the challenges and efforts to obtain the best products. And I'm talking about innovation (not just technique). So many business models have successfully adapted to the needs of the times. They are the truly creative ones... Years go by and elBulli remains etched in our memories, but some of the principles that defined that revolution are beginning to fade. The emotion (of feeling privileged to sit at the table of that mad genius), the flavor (our taste buds were often first tasted there), the avant-garde (...along with his brother, the three musketeers were already defining the seasons), the setting (in a 'dressed but informal' room), the location (in a cove that, after several excruciating kilometers of driving, calmly welcomed the Mediterranean), and the concept (impact after impact, jolt after jolt). Today, we have surpassed all of that. This is demonstrated in the 224 pages of this edition. We continue!!!\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eJosep Roca (EL CELLER DE CAN ROCA, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Josep 'Pitu' Roca is one of the three pillars of the triple 'R' that embodies so many nuances at El Celler de Can Roca. They are all guided by the same guiding light: excellence. Thus, Josep Roca masterfully manages the restaurant's dining room and also a wine cellar that holds much more than just great wines. What lies beneath each cork, accumulating with each vintage, is emotion. The same emotion with which Josep speaks about wine and all the people who, behind every glass, have poured their hearts and souls into creating something magical. The emotion Josep Roca conveys with every syllable is EMOTION in capital letters, coupled with profound respect and genuine humility.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eEneko Atxa (AZURMENDI, LARRABETZU, VIZCAYA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eLiving away from the limelight is perhaps one of his defining characteristics. Always in his kitchen. Always working. A character marked by genuine discretion. On the rare occasions he travels, he empirically captures the essence of each region's flavors. Atxa doesn't visit a country, he savors 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, a memory from overseas can resurface at just the right moment to be the perfect complement to a distinctly Basque creation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFernando Arellano (ZARANDA, CAPDELLA, MALLORCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\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 discerning palates from all corners of the world. Chef Fernando Arellano is the driving force behind this: he is the executive chef of this luxury hotel and masterfully leads the kitchens of Zaranda, the flagship of its gastronomic offerings, which earned its second Michelin star in November 2015. From his restaurant, Arellano champions the most deeply rooted flavors of Mallorcan cuisine. A Madrid native in the heart of the Mediterranean with a cuisine that has much to offer.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRicard Camarena (RICARD CAMARENA RESTAURANT, VALENCIA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eRicard Camarena demonstrates his honesty and humility in the kitchen when he speaks about one of his most celebrated techniques: broths. He could have, he recounts, intentionally made a splash with them from the outset. But that wasn't the case. He discovered his unique and revolutionary way of creating liquid cuisine in pursuit of excellence, with flavor as the unwavering principle in each and every one of his dishes. It was in this way, and only in this way, that he finally deciphered the code of flavor. Excellence was the only path by which this essential chef reached the ultimate delight for the taste buds. Thus, excellence and flavor became two fundamental pillars of the Valencian chef's culinary style.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJavier Arroyo (DIVERXO, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe XO universe has a powerful ally. And he doesn't work in the kitchen... Javier Arroyo manages the dining room and wine cellar of DiverXO, a unique three-Michelin-starred restaurant in Spain. This sommelier, a true Madrileño, positions the restaurant at the forefront of culinary innovation through his expertise. His motto is to 'abduct' the diner: to guide them into a dreamlike world of intense sensations from which, once entered, they will find it difficult to leave. His secret lies in a close relationship with Dabiz Muñoz, allowing him to understand even the smallest spark that ignites in the chef's mind.\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\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe El Caño tidal mill, the location of the new Aponiente, is steadily establishing itself as a nerve center for a new culinary language. Ángel León, at the helm of the three-Michelin-starred restaurant, engages in a dialogue with the sea to show the world all that this liquid mass, which covers almost three-quarters of the planet's surface, still has to offer. The chef, the 'chef of the sea,' doesn't just research… He sits with the sea, listens to it, sees what others don't 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 position himself at the forefront of the global culinary vanguard.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDiego Gallegos (SOLLO, FUENGIROLA, MALAGA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eIf the word 'avant-garde' implies being at the forefront, it also means blazing new trails. With courage. Without fear of being misunderstood. Diego Gallegos, a Brazilian settled in Málaga, the city he fell in love with, is discovering a new culinary path with every service at the Sollo restaurant. The chef works solely and exclusively with river fish. In doing so, he champions a product as deeply rooted as any other, elevating it to new heights. And he goes even further: he sources his fish from aquaculture. He asserts, far removed from any cliché or platitude, that this is the only way to prevent the fish of the Iberian Peninsula's inland waters from becoming extinct forever.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePaco Morales (NOOR, CORDOBA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eLight. That's what NOOR means in Arabic. Paco Morales radiates it, cooking from a new location. Because NOOR is much more than a restaurant… It's an immersion in the history of the Iberian Peninsula, delving into the Andalusian gastronomic legacy to offer diners a fresh perspective. The chef leads this culinary mission, which tastes of the past, from the culinary vanguard. And he does so by making a difference from a setting that couldn't be more fitting. It's Córdoba, the ancient 'Qurtuba' of the Muslim emirate. Abderramán I, a key historical figure for Paco Morales, whispers a myriad of aromas and flavors in his ear, which the chef transforms into unique dishes.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLuis Alberto Lera (LERA, CASTROVERDE DE CAMPOS, ZAMORA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe location of Lera restaurant couldn't be more perfect… The street in the small town of Castroverde de Campos, in the province of Zamora, where it's located is called 'Calle de los Conquistadores Zamoranos' (Street of the Zamoran Conquerors). The chef wins over the palates of everyone who ventures into the heart of Castile and León, claiming victory in the battle of taste while repeating a single motto: the goal is to serve excellent food to his diners. Everything is infused with quintessential Castilian flavors, including those of pickled dishes, legumes, mushrooms, and game.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJesús Segura (TRIVIO, CUENCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eContemplating the famous Hanging Houses of the Castilian city of Cuenca will never be the same, provided you've first savored the cuisine of the young and talented Jesús Segura at Trivio. In just over a year, the chef has won over even the most discerning palates with a culinary style that pays sincere and affectionate homage to the spoon. If the spoon is one of the queens of Castilian-La Mancha cuisine, it unfolds in all its splendor within the walls of Trivio under Jesús's ever-sharp interpretation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDiego Guerrero (DSTAgE, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“What the fuck is DSTAgE?” That’s the question emblazoned on the t-shirts occasionally worn by Diego Guerrero, members of the restaurant team, and even famous musicians. The phrase goes beyond mere complicity and a wink, echoing the one Keith Richards of The Rolling Stones wore to quell fan rumors. Many who dine at the restaurant Guerrero opened in Madrid’s Malasaña neighborhood sense that DSTAgE is more than just a restaurant, but they can’t quite put their finger on it… What happens, menu after menu, is that you taste difference and luxury, both understood in a very personal way. Day after day, the chef takes to a stage that includes a kitchen, a bar, and even a backstage area, revealing himself exactly as he is.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRubén Arnanz (VILLENA, SEGOVIA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eIs there more to life than roast suckling pig in the Castilian city of Segovia? Of course there is. Rubén Arnanz is its standard-bearer. The young chef has earned the Michelin star his restaurant received in the 2016 edition of the guide for Spain and Portugal. Arnanz cooks, reinventing the traditional recipes of this inland region of Spain and introducing new and vibrant flavors from the other side of the world. And he does so without compromising on tradition. Vegetables, game, and cured meats are combined with various other ingredients to delight anyone who dares to venture beyond the established norms in this ancient city dominated by a magnificent aqueduct.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAndreu Genestra (ANDREU GENESTRA RESTAURANT, CAPDEPERA, MALLORCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAndreu Genestra, just over 30 years old, has already become a leading ambassador of Mallorcan culinary traditions. Born in Inca (in the island's interior), the chef is a true master of local produce. His repertoire ranges from native breed pigs to vegetables and greens from the area surrounding his restaurant, which he sources from his own 6,000-square-meter garden. Mediterranean fish and seafood, along with cured meats and meat products that go far beyond sobrasada, are other key elements in this unique culinary experience. The challenge, however, is to ensure that those who enjoy this culinary creation feel the same passion as those who crafted it.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eIván Cerdeño (EL CARMEN DE MONTESIÓN, TOLEDO)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe Tagus River embraces Toledo, also known as the 'City of Three Cultures' for the coexistence of Christians, Jews, and Muslims that took place there during the Middle Ages. Crossing the river means losing the magic of the cobbled streets where history lives on, yes. But the reward is more than enticing: you arrive at a certain residential area where a Michelin star shines proudly. It belongs to Iván Cerdeño at the El Carmen de Montesión restaurant. From his kitchen, the chef reinvents the Manchego cuisine with high doses of talent and meticulous care. After tasting an elegant and refined version of what the land provides, diners will find that the trip was more than worthwhile.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJavi Estévez (LA TASQUERÍA, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“Tavern + Offal = La Tasquería.” The mission statement of the young and talented Javi Estévez’s gastronomic project couldn’t be more accurate. The chef has won over Madrid with a seemingly simple, yet incredibly complex, formula. It involves reclaiming unpopular, even maligned, ingredients and transforming them into dishes that truly stand out. And offal is one of them… While Francis Paniego elevates it at El Portal del Echaurren, Javi Estévez parades it through the streets of Madrid with flair and a touch of audacity. If offal is quintessentially Madrileño, La Tasquería reinvents it in a unique way.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192053932364,"sku":"R052","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP26.png?v=1777902317"},{"product_id":"apicius-27","title":"Apicius 27","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e 21 x 29.7 cm\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\n\n \u003cdiv\u003eWith this twenty-seventh edition, Apicius crosses the 6,000-page mark. The weight of the paper makes us responsible. Even more so, if that's possible. We will continue, we will continue. And, on this occasion, we do so with a tasting menu that unfolds like a whirlwind across the following 224 pages. It is brimming with authenticity. And with risk. Apicius 27 aims to delve deeper into diverse projects, from the most influential internationally to restaurants born with the clear intention of becoming gastronomic destinations. \"It's pure cross-disciplinarity,\" says Jãvi Antoja de la Rosa, director of the publication and of Montagud Editores. Come and see. You will enjoy a non-stop 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\n\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 the rooms opened onto it. Thousands of years later, the concept lives on in the heart of the Extremaduran city of Cáceres. This area, incidentally, has been a World Heritage Site for three decades. This very atrium, which survives in the heart of the Extremaduran city, takes the ancient concept of a room a step further. The restaurant represents the spatial embodiment of an experience. This experience is built day by day with care and professionalism by Toño Pérez and José Polo. They were the ones who began to build this dream years ago, which today stands as one of the great establishments of Spanish gastronomy, enjoying 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\u003eEdgar Nunez (SUD777, Mexico City)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e\"Mexico smells of wet earth! The kind where corn grows, and which shapes us from the moment we're born.\" This is how the chapter of Apicius 27 dedicated to Édgar Núñez begins. He's a truly unique and distinctive chef. He's at the helm of the Sud777 restaurant. In this way, Apicius 27 takes another step in the cross-cultural approach it offers its readers. The pages of the journal travel to one of the world's most populous cities, arriving at a haven of peace where a philosophy steeped in common sense reigns. As the chef himself states: Mexican produce and Mexican chef equal 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eSantiago Pedraza and Carmen Carro realized something when they launched Taberna Pedraza in Madrid. All the establishments they had frequented for years, as lovers of fine food, had honed a palate that, combined with their talent, could only result in exquisite cuisine. With Carro in the kitchen and Santiago managing the business, what began as a small restaurant has now become the flagship of a promising gastronomic project, which also includes a restaurant serving only Madrid-style stew for lunch and Catalan-inspired 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eSomething's stirring in Barcelona... It's a landmark project spearheaded by two masterminds on one of the city's main thoroughfares. Excellence is their guiding principle. They are Paolo Casagrande and Martín Berasategui—two equals. Both are reaping the rewards of their hard work at the Lasarte restaurant. Thus, Lasarte, the grand establishment with Paolo Casagrande and Martín Berasategui, forms a fundamental chapter in the diverse and daring tasting menu offered by Apicius 27. Through its pages, one can be transported to the Catalan capital to experience the Basque master's influence through the hands of a truly great 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eVíctor Quintillà has been working in the kitchen for several years now. The Michelin star he and his wife Mar have painstakingly earned shines brightly at Lluerna Restaurant, located in Santa Coloma de Gramenet, a town very close to Barcelona. From there, Quintillà lovingly crafts highly local products, including several virtually unknown ingredients. In fact, the chef remarks that some of the producers he sources from wouldn't even consider selling their products in the Catalan capital. 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eTaberna Arzábal opened its doors in 2009 in a small space in Madrid's Retiro district, very close to the famous park of the same name. Today, Iván Morales and Álvaro Castellanos, its founders, employ more than 75 people across all their culinary projects. One thing hasn't changed in these seven years: \"The pride of being tavern owners,\" says Morales. \"We were very excited to pay tribute to all those small businesses characterized by self-employment and hard work.\" In this way, they both contribute to reinventing a concept that has always been there, but which now becomes something new. All with passion and excellence as their guiding principles.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJuanjo López (LA TASQUITA DE ENFENTE, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eApicius 27 not only reveals the story of La Tasquita de Enfrente, a true gastronomic temple in the heart of Madrid, but also delves into the fascinating details behind many of the essential dishes that emerge from its kitchen. All of this is complemented by a faithful portrait of Juanjo López as a chef, including the key points of his culinary philosophy. This essential knowledge is a must-read for anyone who has set out to do something as simple, yet as challenging, as making others happy through food.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eOscar Garcia (BALUARTE, SORIA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eEven Martín Berasategui (Martín Berasategui Restaurant, Lasarte, three Michelin stars) says he's one of the best young chefs in the world. And the truth is, the 'master's' words are hardly surprising... Óscar García's cuisine at the Baluarte restaurant elevates Soria. And he does so by keeping his feet on the ground and his eyes on the sky. This is how Javi Antoja describes it in the pages of Apicius 27. \"Flavor is our challenge, as is creating harmonious, delicate, light dishes, well-combined and presented 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe pages of Apicius 27 offer the reader a journey where interdisciplinarity reigns supreme. And this journey makes a stop in Jaén. It is there that the Casa Antonio restaurant is located. And it is there that Pedro Sánchez Jaén—his homeland etched in his second surname—cooks his dishes. Pedro does so, moreover, with a profound appreciation for discretion. Working constantly and tenaciously. And showing immense gratitude for the good things that come his way. For this reason, he doesn't hesitate to declare that a good reason to raise a glass is appearing 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eA taqueria. Also a Michelin-starred Mexican restaurant. A Peruvian restaurant with another Michelin star. And a place that reinvents the concept of a 'bite' and offers a fresh perspective on front-of-house service. As Apicius 23 already reported... Albert Adrià has risen to become the undisputed master of Barcelona's Paral·lel district with his innovative concepts and the complicity and respect of the culinary profession. Now, on the island of Ibiza, a new project bearing the Adrià stamp reigns supreme. It's called Heart Ibiza, where brothers Albert and Ferran have teamed up with one of the creators of Cirque du Soleil to transform gastronomy into a true spectacle. And in the best possible 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eÁngel León has been at the El Caño Tide Mill for just over a year. Since then, he has worked tirelessly towards his dream: to open up a world without end, the unfathomable world of the oceans. Now, the chef shares the latest discoveries from this endless journey in the form of recipes and culinary possibilities in the pages of Apicius 27. He demonstrates that the whisper of the waves is not only enigmatic and rich in gastronomic secrets yet to be discovered, but also 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 (ATLANTIC - CASA DE PETISCOS, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAtlántico Casa de Petiscos is one of Pepe Solla's restaurants in Madrid, with Lucía Lema and Luis Gracia at the helm in the kitchen. \"We focus on Galician produce,\" explains Lema. \"That said, we do have a certain international influence on our dishes.\" Ultimately, they offer classic bites combined with vibrant flavors to create edible fun. Or, in other words, 'little things' – that's what 'Petiscos' means – serving up a more relaxed and less formal gastronomy. And yet, it's still gastronomy. And rightfully so.\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\n\u003c\/div\u003e\n\n \u003cdiv\u003e“Two Michelin stars were cooked up in this house.” Taberna del Chef del Mar opened its doors on February 18, 2016, in the same location where Aponiente was born. There, they serve succulent bites, yes, but also “dynamic, fresh, fun, cheeky, and pirate-inspired” dishes. Marta Girón, the tavern owner at the helm of Ángel León’s new venture, explains it this way. The journey of this Taberna—yes, with a capital T—can only be a successful one. How could it not be, when 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\n\u003c\/div\u003e\n\n \u003cdiv\u003eLocal produce. This establishes a dialogue with Southern European flavors that transcend the cliché. All of this is rounded out with cooking, cooking, and more cooking. This is not only a possible combination, but a delicious one. Chef Sergio Barroso, who crossed the Atlantic to Santiago, Chile, from his native Madrid, demonstrates this every day from the kitchens of the 040 restaurant, a shining star on the Chilean capital's culinary map. Barroso innovates and surprises with bites, drinks, and concepts. The pages dedicated to the chef in Apicius 27, the latest issue of Montagud Editores' haute cuisine journal, bear witness 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\n\u003c\/div\u003e\n\n \u003cdiv\u003ePaco Pérez (with five Michelin stars across all his restaurants) is a leading figure in the Spanish and international culinary scene. Perhaps one of the reasons is that he doesn't expect diners to fully grasp everything behind his creations. What he seeks is enjoyment through his unique approach to cooking. His dishes embody an immense amount of work, the result of years of dedicated effort along the path of avant-garde cuisine. Thus, Paco Pérez's work is, today, pure and simple avant-garde. And the pages of Apicius 27 offer us a glimpse into his mind.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192056258892,"sku":"R053","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP27.png?v=1777902330"},{"product_id":"apicius-28","title":"Apicius 28","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e21 x 29.7 cm\u003cbr\u003e\u003c\/span\u003e Worldwide distribution\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003ePassion. Courage. Independence. Essence. Respect. Happiness. Humility. Effort. Perseverance. Service. Generosity. Ambition. Audacity. Restlessness. And also Memory, because “whoever forgets their past, loses their identity,” as Jãvi Antoja de la Rosa, director of the haute cuisine journal Apicius and of Montagud Editores' Editorial Projects, states. These 15 values ​​are common, like commandments, to all contemporary culinary projects where excellence is paramount. And they are so regardless of location, number of Michelin stars, or whether they are established restaurants or fledgling ventures. Thus, Apicius 28 demonstrates in black and white—and in more than 200 pages, 50 creations, 200 preparations, and almost 40,000 words—how these 15 essential commandments of haute cuisine are perfectly fulfilled. And it does so through its 12 essential authors.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eVicente Patiño (Saiti, Valencia)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eVicente Patiño has spent nearly 25 years in the kitchen. Throughout that time, he has earned the title of 'guardian of flavor,' which he proudly displays at his restaurant. 2007 was undoubtedly a turning point. That year, he won the Revelation Chef Award at Madrid Fusion. His work at the Sal de Mar restaurant (Dénia, Alicante) was what earned him this recognition. After that, the chef moved to Valencia and, without even realizing it, became one of the architects of all the good things that, from a gastronomic point of view, began to happen in the city. He did so, moreover, from the Óleo restaurant, where he started working in 2008. Four years later, Vicente Patiño had a burning desire: he wanted to be his own boss. The chef knew that it was the only way to be himself in the kitchen. So he set himself a challenge... and he more than succeeded. About the Saiti restaurant: Vicente Patiño wanted to be his own boss. The result of this achievement 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 ratios in Valencia, as well as in the rest of Spain. It boasts a Bib Gourmand—a Michelin Guide award that recognizes quality dining at moderate prices. Vicente Patiño earned—and maintains—this distinction with three tasting menus priced at 27, 37, and 50 euros.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eBenito Gómez (Bardal, Ronda)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eBenito Gómez has been in the business for 20 years. He began his career in 1996 in Barcelona, ​​where he worked alongside Jean Luc Figueras. He then moved to Cuenca to cook at Las Rejas, under the tutelage of the esteemed chef Manolo de la Osa. It was at this point that he set his sights on a new direction: the Sevillian town of Sanlúcar la Mayor, where he cooked at La Alquería de Hacienda Benazuza, part of elBulli. After that, he moved to Ronda (Málaga) and worked at Tragabuches with Dani García. And, in July 2016, he opened Bardal. Since then, he has earned the respect of colleagues and diners alike. This is thanks to his talent and sensitivity. And also thanks, among other things, to a cuisine characterized by an \"original interplay of contrasts,\" as his team explains. About the Bardal restaurant: \"At Bardal, we offer the best of tradition, technique, and product.\" All of this is aimed at offering “a memorable experience. In every sense and for all the senses.” This is chef Benito Gómez’s mission statement for the restaurant. And he lives up to it completely… In it, he “rescues the traditional flavors of Andalusian cuisine.” And, what’s more, he combines them with “cold, heat, nitrogen, broths, reductions, textures, and techniques.” All of this with honesty and “his own vision of creative cuisine.”\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eAbraham García (Viridiana, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eAbraham García has been cooking for over half a century. A well-executed fusion cuisine is one of his hallmarks. The cultured chef, with his commanding personality, believes that the successful combination of gastronomic elements from different cultures arrived long before. “Culinary fusion began with the perilous arrival in the New World,” says García. “The proud caravels were pantries by candlelight.” All the years—the decades—that the chef has spent at the forefront have yielded a great deal. They've also inspired a genius… It was Abraham García of Viridiana, in this way, who sparked David Muñoz's (DiverXO, three Michelin stars) interest in cooking. It was when he was just a child. Muñoz has stated on several occasions that sitting down at one of his tables was a major event for him. And so, García's journey in the kitchen began almost by chance. It was when a young Abraham arrived in Madrid from the Montes de Toledo. He was looking to escape the poverty that plagued rural Spain in the 1960s. That's how he started working in hotel kitchens. After that, he landed at El Coto. The establishment, which has since closed, was located on the same street where Viridiana stands today. In addition to Viridiana, Abraham García is at the helm of Luz de Luna, a restaurant that fuses Mexican and Mediterranean flavors. About Viridiana: Years go by, and the chef and restaurant remain true to their principles. \"We practice a cuisine that transcends the fickle whims of fashion,\" reads one of their mottos. Their cuisine is \"flavorful, robust, and unconventional.\" Viridiana, the restaurant he runs, is a true classic in Madrid. And also a pioneering establishment of the highest order. A quarter of a century ago, it was already serving intelligent and daring fusion cuisine to each and every one of its diners.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePepe and Diego Rodríguez (El Bohío, Illescas)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePepe and Diego Rodríguez have, over the years, instilled character and passion into their family's inn. The result is El Bohío. The restaurant boasts Pepe Rodríguez at the helm in the kitchen, while his brother Diego manages the dining room. Together, they have been instrumental in making the establishment a landmark over the decades. Beyond his television appearances—he's a judge on the MasterChef program—it could be said that cooking is in Pepe Rodríguez's blood. With Martín Berasategui as his mentor, the chef affirms that he doesn't see culinary arts as a profession, but as a way of life. For his part, Diego Rodríguez prioritizes two concepts in his daily work: comfort and service. About El Bohío: El Bohío is located in Illescas (Toledo). Before the Spanish Civil War (1936-1939), it was the only roadside bar where those traveling by car from Madrid to Toledo could stop. More than 80 years later, it stands as a key restaurant. Currently, it boasts a Michelin star and a distinctive style. Its cuisine is contemporary yet deeply rooted in local ingredients and regional flavors. Brothers Pepe and Diego Rodríguez complement their culinary offerings with an acclaimed wine list. According to the restaurant team, this list \"is one of the most highly regarded in Spain.\" Interestingly, it is presented to customers in seven voluminous volumes, as the team explains.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eAurelio Morales (Cebo, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eA native of Madrid (specifically Alcalá de Henares), Aurelio Morales' culinary skills have been honed in some of Spain's finest kitchens. Among them is Miramar, a two-Michelin-starred restaurant. There, Morales worked as head chef for the renowned Paco Pérez, author of 'Miramar. Paco Pérez', published by Montagud Editores. Aurelio has also worked in restaurants such as Albert Adrià's Tickets and Jordi Cruz's ABaC. \"After training and holding leadership and creative positions in some of the country's most prestigious gastronomic establishments,\" explains the Cebo restaurant team, \"he has reached a level of maturity that allows him to define his own cuisine.\" At the same time, the chef possesses the \"youth to continue developing it.\" Thus, back in Madrid, Morales cooks Mediterranean cuisine at Cebo, but without forgetting his roots. \"His contemporary, progressive, and free-spirited cuisine is heavily influenced\" by coastal regions. \"Although he doesn't forget his Madrid roots, ultimately perfecting his style.\" Thus, the restaurant also presents itself as \"a story created from two cities.\" Regarding 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 creator. He also manages the dining room. With the Morales-Patón partnership, this project aspires to return the Hotel Urban to the epicenter of Madrid's gastronomic scene.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDani Serra (Can Dani, Formentera)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eDani Serra is at the helm of the Can Dani restaurant in Formentera. “And we will continue to do so, giving our best at kilometer 8.5 of the La Mola road on the best island in the Mediterranean,” he affirms. From his kitchen, he displays courage with every authentic dish he serves… and he does so every single day. On the one hand, he cooks in a region that, until now, seemed destined only for tourists. On the other, he does so on an island whose activity is heavily influenced by the months with the best weather. He also demonstrates this quality by battling adversity… Because commitment is always present at Can Dani. Serra and his team prove it by creating experiences with their heads held high, after having won and then, shortly after, lost the first Michelin star in the Pitiusas Islands. Their work remains impeccable. About the Can Dani restaurant: Can Dani's cuisine is rooted in tradition. That's how the chef himself defines it. And he explains: “We build our offering on quality.” Also, “on fresh, local produce.” The aim is to offer diners an authentic Balearic experience. This is how they arrived at their signature style: 'rooted cuisine'. Its foundation lies in updating tradition with modern techniques. \"In every bite there is an element, a concept, and an identity,\" the chef continues. \"We travel to history, serve the present, and imagine the future.\" All of this is under the guidance of head chef Cristian Periscal.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eMarcos Morán (Casa Gerardo, Prendes)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eMarcos Morán is a restless, passionate, and cultured chef. He never stops moving forward at Casa Gerardo, a restaurant with over 135 years of history. The chef relies, for example, on flavor. Without fear or limitations, he doesn't hesitate to use as many ingredients as necessary to achieve his goal: to allow diners to experience a range of nuances in a single bite. The chef not only makes waves with his excellent work at Casa Gerardo, but he is also a great ambassador for his home region in particular and for Spain in general. Marcos is the culinary director of Hispania London, a restaurant that consistently enjoys success in the City of London. Last autumn, the chef from Prendes also embarked on a new project in the heart of Europe. Hispania Brussels joins forces with one of Marcos Morán's primary objectives whenever he undertakes a venture beyond Spain: to \"put Asturias on the map.\" About Casa Gerardo Restaurant. Casa Gerardo (Prendes, Asturias, one Michelin star) opened its doors in 1882. At that time, the road that now runs in front of the restaurant didn't even exist. Today, some 135 years later, Marcos Morán and his father Pedro continue to move forward. But they never lose sight of their origins… Marcos Morán explains this in connection with the book 'Casa Gerardo. 50 Steps of Contemporary Cuisine' (Montagud Editores)… The fact that the restaurant is a living piece of gastronomic history motivates the Moráns to keep moving forward: “In a house with 135 years of history, the past is always with you,” he affirms.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eGuillermo Cruz (Mugaritz, Rentería)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eGuillermo Cruz began working in the hospitality industry at the age of 16. He started with his uncle, who owned hotels in Calafell (Tarragona). At that time, he realized he loved two things: the world of wine and interacting with people—in other words, face-to-face interaction. At that moment—though Guillermo didn't yet know it—one of the brightest and most promising young talents in Spanish sommelierie was being born. Currently, Guillermo is the Head Sommelier at Mugaritz (Andoni Luis Aduriz's restaurant in Rentería, with two Michelin stars). From there, Cruz is responsible for more than just contributing to the gastronomic experience through wine. For example, he works closely with the R\u0026amp;D department to ensure that the kitchen and wine cellar are one and the same—literally. Furthermore, the sommelier is a tireless fighter, constantly striving to improve. And he does so through study. Guillermo never stops learning and is never satisfied with the latest internationally prestigious diploma he has earned. For him, it's never enough. Regarding the Mugaritz restaurant: Mugaritz occupies a leading position in the world of culinary innovation. Its driving force is chef Andoni Luis Aduriz. Born in 1971, a young Andoni began his culinary training at the San Sebastián Hospitality School, the city of his birth. After a distinguished stint in the kitchen of elBulli, he opened Mugaritz in 1998. Since then, he has made a splash with his interdisciplinary cuisine, which evolves dish by dish and season by season.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eRamón Freixa (Ramón Freixa, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eRamón Freixa's cuisine rests on three pillars: daring, innovation, and common sense. All of this is achieved with impeccable technique. On the plate, the result speaks for itself: excellence through numerous visual flourishes. Or, in other words, compositions where aesthetics reign supreme and flavor is the absolute protagonist. Tradition and avant-garde. Put another way: passion and common sense. His love for the craft is the underlying theme. Both Ramón and his cuisine are unmistakably Mediterranean. Born in 1971 in a small town in the province of Barcelona, ​​he developed his love for cooking within his own family. Following this came his formal training at the San Pol Hospitality School. He also studied in France, in the Languiole region. It was in France that he also worked alongside Michel Bras. Although based in Madrid, Freixa doesn't neglect his family projects in Barcelona. It is in this Catalan capital that Freixa Tradició is located. Josep Maria Freixa and Dorita Riera, the chef's parents, have been at the helm of the establishment for decades. About the restaurant: Hotel Único is housed in a beautiful 19th-century palace. This palace, in turn, is located in one of Madrid's most exclusive areas—if not the most exclusive. In this privileged and supremely elegant setting, you'll find the Ramón Freixa Madrid restaurant. From there, the chef showcases his two Michelin stars service after service.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePedro Subijana (Akelarre, San Sebastián)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eApproaching 70, Pedro Subijana remains tireless and at the forefront of his craft. For over 40 years, the chef has been serving elegance and excellence at Akelarre. Undoubtedly, two words have always been present, and very palpable, throughout Pedro Subijana's career: elegance and tenacity. Thus, the chef has been making waves with his cuisine for years. According to his team, this is based, on the one hand, on \"an artistic ability\" at the helm of the kitchen, and on the other, \"constant dedication.\" A young Subijana began his culinary training at the Euromar school in Zarautz, where he studied alongside Luis Irizar, a mentor to countless chefs. Afterward, he worked diligently in Vitoria, Tolosa, and Madrid, among other locations. He began cooking at Akelarre in 1975. Four years later, in 1979, he won the National Gastronomy Award for Best Chef. About the Akelarre restaurant: Akelarre, with three Michelin stars, is a true temple of gastronomy. Furthermore, it enjoys a privileged location in San Sebastián, one of the essential destinations for food lovers from all over the world. The restaurant, which boasts almost half a century of history, has been under the direction of Pedro Subijana for more than 40 years. Ten of those years have been spent holding the three-Michelin-starred award, the highest distinction bestowed by the Michelin Guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePepe Solla (Casa Solla, Poio)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePepe Solla (Pontevedra, 1966) has been shaking up the Galician culinary scene for years. And he does so quietly and discreetly. Without fanfare or noise. Perhaps that's because, in reality, that's not his goal. Rather, it's about cooking a land he loves and to which he feels indebted. The chef at the helm of Casa Solla (Poio, Pontevedra) is a silent earthquake. This is how the book 'Casa Solla. Pepe Solla. When the ancestral becomes eternal' (Montagud Editores) describes it. Pepe Solla cooks Galicia—his Galicia—and this is nothing less than a magical combination of aromas and flavors. These are linked to unique products, to brave and resilient people, and to breathtaking landscapes. This is how it all translates into the memorable dishes served at the tables of Casa Solla. With a background in Business Administration, Pepe Solla began his journey into the daily life of the family restaurant, working in the dining room and with the wine. Today, he's a frequent presence there for every service, finishing dishes live and attending to diners with a friendly touch. Regarding Casa Solla: It could be said that Pepe, from Poio, was born with cooking in his blood. His parents, José and Amelia, transformed Casa Solla into a renowned restaurant. They did so through hard work and perseverance, starting from a humble family establishment that sold Ribeiro wine accompanied by a few bites of food. Currently, the restaurant is approaching its 56th anniversary and proudly maintains a Michelin star year after year.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eÓscar Molina (La Gaia, Ibiza)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eChef Óscar Molina, head chef of the La Gaia restaurant, is the architect, champion, and creator of the 'Japeruvian cuisine' concept. While Nikkei cuisine is the fusion of Japanese and Peruvian gastronomy, Molina's style represents an evolution of it. Essentially, it consists of incorporating creative touches that reflect the latest culinary trends. Óscar arrived in Ibiza from Barcelona in early 2008. In Barcelona, ​​he was the executive chef of the Hotel Casa Fuster for two years. Before that, Molina honed his skills in the kitchens of other prestigious Barcelona hotels, including the Hotel Arts, the Eurostars Grand Marina Hotel, and the Hotel Rey Juan Carlos I. As a result, Óscar Molina boasts over 20 years of culinary experience, complemented by extensive travel around the world, where he has immersed himself in the secrets of international cuisine. All of this culminates in a personal and signature cuisine. This promises to surprise diners season after season. About the La Gaia restaurant: It is one of the gastronomic offerings of the Ibiza Gran Hotel. This is the only 5-star Grand Luxury hotel on the entire island of Ibiza. With exceptional views, the aim of the hotel's management team is none other than to create unique experiences that surprise guests. In addition to leading the kitchen at La Gaia, Molina is the hotel's executive chef.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192065925452,"sku":"R054","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP28.png?v=1777902319"},{"product_id":"apicius-29","title":"Apicius 29","description":"\u003cp\u003e \u003cstrong\u003e240 pages\u003cbr\u003e 21 x 29.7 cm\u003c\/strong\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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cstrong\u003eAvailable as an eBook\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\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 leading figures in contemporary cuisine. And, likewise, to strengthen the educational aspect of the publishing house,” says Jãvi Antoja de la Rosa, director of Apicius and of the publishing projects at Montagud Editores. Thus, the twenty-ninth edition of the haute cuisine guide arrives packed with new features, both in form and content. A more complete Apicius than ever, thanks to the following details: 240 pages, 62 recipes, 367 preparations, 93 processes photographed step by step, 41,000 words, and 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":49192071463244,"sku":"R055","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP29.png?v=1777902329"},{"product_id":"apicius-30","title":"Apicius 30 ","description":"\u003cp class=\"selectable-text copyable-text x15bjb6t x1n2onr6\" dir=\"ltr\"\u003e\u003cstrong\u003e\u003cspan class=\"selectable-text copyable-text false\"\u003e224 pages\u003cbr\u003e\u003c\/span\u003e \u003cspan class=\"selectable-text copyable-text false\"\u003e21 x 29.7 cm\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e62 creations\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cspan class=\"selectable-text copyable-text false\"\u003e367 preparations\u003cbr\u003e\u003c\/span\u003e \u003cspan class=\"selectable-text copyable-text false\"\u003e93 step-by-step processes\u003cbr\u003e\u003c\/span\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eWorldwide distribution\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e224 pages, 62 recipes, 367 preparations, 93 step-by-step photographed processes, 41,000 words, 853 photographs… These are the figures with which Apicius 29 was launched. Shortly after, one more had to be added: 0. The edition of this haute cuisine guide sold out in just three months. With its eminently practical approach, it captivated professionals and enthusiasts alike, remaining true to one of Montagud Editores' core principles: giving a voice to the true protagonists—the authors. Apicius 30 takes things a step further, aiming for even greater challenges. Each page dissects dishes and restaurants with a far-reaching educational purpose. This in-depth analysis starts at the very heart of the product, highlighting aspects often overlooked in the whirlwind of modern gastronomy. It unfolds amidst pots, sauces, and stews. And it culminates—if it truly has an end—in concepts that transcend mere notion, such as the emotion and passion for excellence that permeate a fine-dining restaurant. All of this is thanks to a team of five master chefs who create unique and groundbreaking work. Each one, in their own way, is one of a kind.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192075297100,"sku":"R056","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP30.png?v=1777902321"},{"product_id":"apicius-31","title":"Apicius 31","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e224 pages\u003c\/strong\u003e\n\u003cdiv\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e38 creations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e243 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e80 step-by-step processes\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cbr\u003e \u003cbr\u003eFrom cutting-edge techniques to offal dishes with a touch of casual modernity. From a dreamlike excellence that remains true to its roots to a tribute to a land with so much to tell, expressed with serenity and joy. The 31st edition of Apicius, more faithful than ever to its purpose of analyzing contemporary cuisine in detail, offers a comprehensive look at the work of Disfrutar, Coque, El Cenador de Amós, and La Tasquería with 80 step-by-step photographed processes. More faithful than ever to its firm commitment to analyzing contemporary cuisine in detail, Apicius 31, the latest edition of Montagud Editores' haute cuisine journal, takes up the challenge set by its predecessors and brings together dozens of step-by-step photographed processes, totaling 80. It also features a redesigned layout to further emphasize its technical focus and educational purpose. All of this is presented by 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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e“We continue to focus on high-quality technical content. Apicius thus reinforces its educational, training, and informative character,” adds Jãvi Antoja de la Rosa, director of the haute cuisine journal and of the gastronomic publisher's Projects. Across 224 pages, more than 25,000 words in Spanish, and 956 photographs, Apicius 31 offers a comprehensive look at the work of Eduard Xatruch, Oriol Castro, and Mateu Casañas (Disfrutar, Barcelona, ​​two Michelin stars) and Mario Sandoval (Coque, Madrid, two Michelin stars). It also examines 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 to their time at El Bulli, but with an undeniable personality of their own. Mario Sandoval, for his part, reveals the most significant aspects of Coque's offering after its move to Madrid. The chef and his brothers' menu is a true ode to excellence, a dream fulfilled, always keeping the roots of the original restaurant in mind. It's no coincidence that Apicius 31 features, for the first time, photographs of the step-by-step process of one of the restaurant's most emblematic dishes: 'Lacquered suckling pig with crispy skin, roasted in a wood-fired oven'.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192114192716,"sku":"R057","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP31.png?v=1777902321"},{"product_id":"apicius-32","title":"Apicius 32 ","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\u003cdiv\u003e\n\n \u003cstrong\u003e224 pages\u003c\/strong\u003e\n\u003cdiv\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e57 creations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e323 preparations\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cbr\u003e \u003cbr\u003eTwo projects. Two realities. Two truths. Because gastronomy isn't 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 etched in our minds. Relishing and lingering over each creation. Delving into the processes. Step by step. And why not dedicate the 224 pages of this publication to two projects that have captivated us? Knowing that we'll never do it this way again. Or will we? (…) Edorta Lamo, or Edorta 'the master'. We narrow our eyes and furrow our brows 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 you return, experiences cease to be defined by adjectives that forever end a visit. To go is to return. To return to the childhood that each of us has stored within. Going is about our olfactory memory blossoming anew at some point. Going is about revisiting our past life. The one that never truly left and that we keep hidden somewhere. Arrea! has been forever etched in our hearts. Because when you encounter the perfect host, all that's left to do is leave making references and without turning your back, as a sign of absolute respect. Thank you for awakening within us that childhood that, at times, is haunted by what others might say (…) The No-Bulli. How much has been said about Enigma. Or, rather, how little. What mysteries does Albert Adrià's restaurant hold, the coordinator, with Oliver Peña at the helm of the tasting menu? Deciphering that thought is what we seek in these pages of Apicius. Because things aren't the way they are by chance. Everything has a reason. Even knowing that there are scrutinizing eyes. Enigma decided to open its doors without preconceived notions. To generate a new experiential code without overly visible technical flourishes, to bring down to earth a language that everyone could understand: 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\n\u003c\/div\u003e\n\n\u003c\/section\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192127693132,"sku":"R058","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP32.png?v=1777902329"},{"product_id":"apicius-33","title":"Apicius 33","description":"\u003cdiv\u003e\n\n\u003cp\u003e \u003cstrong\u003e224 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\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\u003e After more than fifteen years marking a turning point in the gastronomic publishing landscape, the thirty-third edition of Montagud Editores' haute cuisine journal is released with a stronger commitment to content than ever before. Thus, beyond the 55 dishes featured in its 224 pages, Apicius 33 analyzes in great detail the most significant offerings from two essential restaurants: Casa Marcial, by Nacho Manzano; and Estimar, helmed by the duo of Rafa Zafra and Anna Gotanegra.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eA bolder commitment than ever, and one that goes far beyond the 228 images and tens of thousands of words contained within its 224 pages. Apicius 33, the latest issue of the haute cuisine journal from the century-old Montagud Editores, is released with a bold focus on content. Thus, the thirty-third edition of the publication, which has already spent over fifteen years marking a turning point in the world of gastronomic publishing, analyzes the essential offerings of two unique restaurants not only through more than fifty creations and over 320 dishes, but also meticulously details the key elements of each process and the exceptional ingredients used, as well as the philosophy and the reasons behind them.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eEverything is taught with a pervasive love for doing things well. This is how Nacho Manzano lives—and how he cooks—and he presents a detailed anthology of Casa Marcial's cuisine. \"It's the clearest example that excellence can be achieved through ordinariness,\" comments Jãvi Antoja de la Rosa, director of Apicius and Montagud Editores. And indeed, the chef and his family, even as they celebrate a 25th anniversary marked by this publication, naturally transform all the richness that Asturias offers into a contemporary, influential, solid, and impeccable culinary style.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eContent in black and white... and, of course, on the plate. \"Rafa Zafra is, to this day, one of the guardians of raw ingredients,\" Antoja asserts about the chef, who, along with Anna Gotanegra, heads the Estimar restaurants in Barcelona and Madrid. Apicius 33 shows how he treats them through a complete 'gastronomic dissection'. It also includes essential information about each and every one of the featured products: prawns, lobster, red mullet, sea urchin, anchovies, clams, scorpionfish...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eA Green Epilogue: 'Pisum sativum' The extensive chapters that Apicius 33 dedicates to Casa Marcial and Estimar are complemented, as one would expect, with even more knowledge. Thus, several special sections are included on preparations and techniques essential for cooking in general and for this edition in particular: grilling and vinaigrettes. The epilogue arrives in a green key, or rather, in the key of 'green caviar'... This issue of the haute cuisine journal features a didactic and comprehensive report on the pea (Pisum sativum). It includes theory; and also practical, 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":49192145158476,"sku":"R059","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP33.png?v=1777902330"},{"product_id":"apicius-34","title":"Apicius 34","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":49192160198988,"sku":"R060","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP34.png?v=1777902325"},{"product_id":"apicius-35","title":"Apicius 35","description":"\u003cp\u003e \u003cstrong\u003e256 pages\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003e21 x 29.7 cm\u003c\/strong\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\n\u003cp\u003e \u003cstrong\u003e\u003cbr\u003e\u003cbr\u003eWelcome to our 35th Apicius.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003eWith more pages than ever: 256! With more recipes and more elaborate preparations than ever before. A complex Apicius and 10 chefs. The situation dictates. But here it is. We thank each and every one of the contributors to this edition for their effort and dedication during these challenging times. Our gratitude (from Montagud Editores) extends to all those who have suffered, are suffering, 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 publishing house, founded in 1906, is taking a step back. On the contrary, we feel more empathetic than ever, eager to be a part of any aspect of your restaurants. You are incredible. Let's make this wonderful profession of publishing more meaningful than ever. Let's continue writing stories that will eventually become part of the History of Gastronomy.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJoan, Josep and Jordi Roca (Roca Mas Marroch)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe space where Joan, Josep, and Jordi Roca used to hold events is now a RESTAURANT—in capital letters and with all the trimmings—serving historic, classic, and essential dishes from El Celler de Can Roca. Variety is guaranteed, as the number of creations that have emerged from the three-Michelin-starred kitchen approaches a thousand. The enduring connection with the customer, a bond only the brothers know how to forge, is also a given.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eÁngel León (Aponiente, 3 Michelin stars)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e From his three-Michelin-starred Molino de Mareas, Ángel León has revealed to the world a myriad of marine gastronomic possibilities… he has only scratched the surface. Thus, the recipes that the chef presents in Apicius 35, with the majestic 'Tuna Shank' on the cover, take things to the next level and are the result of continuous and unprecedented research.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDiego Guerrero (DSTAgE, 2 Michelin stars)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eIs there an end to Diego Guerrero's culinary journey? It doesn't seem so… With a newly opened research studio and a successful restaurant in the space that hosted more than one night owl in the early 2000s, he maintains the two-Michelin-starred DSTAgE as one of the most coveted in Madrid. It's no wonder: the menu, always true to the maxim \"cuisine without labels because it doesn't need them,\" surprises, delights, and entertains in equal measure.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMarcos Granda (Skina, 2 Michelin stars)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e A small restaurant in Marbella's historic center, the finest produce sourced and carefully transported from every corner of Spain, a wine list that pays homage to small winemakers… and two Michelin stars. Marcos Granda, a restaurateur as unconventional as he is meticulous, has found a winning formula called Skina. “True gems are often found in unique spaces,” confirm the guide's inspectors.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eJuanlu Fernández (Lú. Cocina y Alma, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Juanlu Fernández, who began his career as a pastry chef and later worked in several renowned restaurants, was second in command at Aponiente for a decade. From his position at LÚ, he looks to that French cuisine where Escoffier and Carême are indispensable, all while remaining firmly rooted in Jerez de la Frontera. With a style he defines as \"avant-garde from the rear,\" which has earned him a Michelin star, he masters sauces and techniques like few others.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eSafe Cruz (Gofio, 1 Michelin star)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eCanarian cuisine—with much of its origins rooted 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 is better suited for the job: hailing from a farming family in Tenerife, and having worked in restaurants on the Iberian Peninsula and the rest of Europe, he \"trained in pure Canarian cuisine,\" the restaurant explains.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJosé Carlos García (José Carlos García Restaurant, 1 Michelin star)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e With over 25 years of experience and countless lessons learned at the iconic family business, Café de París, José Carlos García defines himself, above all, as a lover of the product; Andalusian in general and from Málaga 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\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAdelf Morales (Topik)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAdelf Morales boasts an unparalleled culinary résumé. The chef, who discovered restaurants like Arzak, Casa Botín, and the now-closed Jockey on family trips during his childhood, has worked in three-Michelin-starred establishments in San Sebastián, Valencia, Italy, and Japan. He spent three years there, both eating and working. In 2009, he opened Topik, his own project in Barcelona, ​​with his wife, Eva Mele.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDani Lechuga (Bardeni)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Alongside his 'musketeers' Víctor and Jorge, Dani Lechuga has been at the helm of this genuine and essential project for almost fifteen years. He adapts to the times with astonishing agility, but there's always a common denominator: meat. Thus, at Bardeni, very close to the Sagrada Familia, the finest cuts cooked to perfection coexist with delicious dishes, hearty stews, and the occasional nod to international cuisine.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192174027084,"sku":"R061","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP35.png?v=1777902330"},{"product_id":"apicius-36","title":"Apicius 36","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. 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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":49192197849420,"sku":"R064","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP38.png?v=1777902326"},{"product_id":"apicius-39","title":"Apicius 39","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":49192203911500,"sku":"R065","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP39_e0f5cc28-6814-4eb6-8ff8-3cb63e88dee4.png?v=1777903066"},{"product_id":"apicius-40","title":"Apicius 40","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":49192211185996,"sku":"R066","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP40.png?v=1777902330"},{"product_id":"apicius-41","title":"Apicius 41","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":49192217968972,"sku":"R067","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP41.png?v=1777902330"},{"product_id":"apicius-42","title":"Apicius 42","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":49192239464780,"sku":"R068","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP42.png?v=1777902329"},{"product_id":"apicius-43","title":"Apicius 43","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. 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Miramar \u0026 Venta Moncalvillo","description":"\u003cdiv\u003eIn a world where gastronomic excellence is measured in nuances, territory, and emotion, the next edition of Apicius opts for depth over quantity. Two restaurants. Two universes. 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\n\u003cdiv\u003eFrom the luminous Mediterranean of Llançà to the orchards and mountains of Daroca de Rioja, this edition traces an intimate journey to two establishments that have made product, identity, and coherence their hallmark. It is not a collection of recipes: it is a dialogue between territories, an immersion into the philosophy, creative processes, and contemporary vision of two projects that have known how to evolve without losing their essence. Two territories. Two perspectives. An issue to read, collect, and understand why the great cuisine of the present is written in the singular. Apicius. Where haute gastronomy is told from within.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934988415308,"sku":"R074","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP48.png?v=1777903147"},{"product_id":"apicius-44-dstage-bakea-ansils-sise","title":"APICIUS 44. Dstage, Bakea, Ansils, Sisè.","description":"\u003cp\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eDiego Guerrero\u003c\/strong\u003e\u003cspan\u003e (DSTAgE), \u003c\/span\u003e\u003cstrong\u003eAlantz Bilbao\u003c\/strong\u003e\u003cspan\u003e (Bakea), \u003c\/span\u003e\u003cstrong\u003eIris Jordán\u003c\/strong\u003e\u003cspan\u003e (Ansils) and \u003c\/span\u003e\u003cstrong\u003eÀngel Esteve\u003c\/strong\u003e\u003cspan\u003e (Sisè).\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eFormat:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e21 x 29.7 cm\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDistribution:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWorldwide\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish and English\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLaunch:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eMarch 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\u003eTalent and purpose. Apicius 44, the new edition of Montagud Editores' High Gastronomy Notebook, recognized with the National Gastronomy Award and several Gourmand World Cookbook Awards, focuses on these key factors for the undeniable gastronomic appeal that Spain generates globally. 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 already mark 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, through 224 pages, 75 creations, 133 photographs, almost 300 preparations... and new sections and contents. They focus on the wineries, with the 'Sommelier's Word' pages, and on the most personal facet 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":56935021773132,"sku":"R070","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP44.png?v=1777903147"},{"product_id":"apicius-45-casa-marcial-voro-salita-bascoat","title":"APICIUS 45. Casa Marcial. Voro. Salita. Bascoat","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 \u003c\/span\u003e21 x 29.7 cm\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eDistribution:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eworldwide\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLanguage:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSpanish and English\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eRelease:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eJune 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThis issue is special. Because it doesn't just talk about cooking, but about trajectories. Because it doesn't just show dishes, but convictions. Because it doesn't just document the present, but already belongs to the future. Because of its protagonists. Because of its emotional load. Because of the feeling that, somehow, everything we have learned in these years is condensed here... this Apicius is special.\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 accompanying vertigo when a dream is crowned.\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, exciting work. His work represents that natural avant-garde that does not seek 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, of a home, of 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 recipes with contemporary elegance, completes an issue that is moving for its diversity, its maturity and its narrative.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935027212620,"sku":"R071","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP45.png?v=1777903147"},{"product_id":"apicius-46-camarena-txispa-ama-manu-franco","title":"APICIUS 46. Camarena, Txispa, Ama, Manu Franco","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: 21 x 29.7 cm\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\u003eSome chefs 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 kind 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 just that. From Valencia, with his own elegant and radically honest voice. 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 exactly where he should be: in depth, in detail, with respect and with light. Because some trajectories cannot be summarized. They must be studied. They must be 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 permission to tell what burns. We are not afraid of intensity. We do not embellish talent. We do not soften the pulse. If a chef shines, if their story deserves to be told, we do it. With their full name, skin, smoke, and soul. And that is 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 within you. We saw it. We felt it. And now we bring it to paper. With the same force with which Tetsuro lights up every 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\u003eSome decisions are not thought about. They are felt. Like an ancient call, as if blood whispered in your ear. Manu Franco had everything to continue traveling 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 substance, work, and emotion. From that corner in the Sierra de Madrid —hidden but incandescent— Manu has built a place that illuminates without needing to make noise. A gastronomic beacon where excellence is served with simplicity, and where each dish tells more than any sports report. 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 arrive.\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 quiet strength of someone who knows their land down to the millimeter, 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 known since childhood. An honest, brilliant, and unpretentious 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 matters. And because when substance, truth, and sensitivity go hand in hand, the paper burns. This report burns just as brightly.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935038910796,"sku":"R072","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP46.png?v=1777903147"},{"product_id":"apicius-47-joan-roca-nacho-manzano-paco-morales-lera-cerdeno-madres","title":"APICIUS 47. Joan Roca, Nacho Manzano, Paco Morales, Lera, Cerdeño \u0026 Madres","description":"\u003cdiv\u003eFormat: 21 x 29.7 cm\u003c\/div\u003e\n\u003cdiv\u003eDistribution: Worldwide\u003c\/div\u003e\n\u003cdiv\u003eLanguage: Spanish and English\u003c\/div\u003e\n\u003cdiv\u003eLaunch: 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 à la carte menus, tasting menus, or avant-garde techniques. They were already cooking. They cooked to feed, to care, to gather. To turn little into much. So that the table would always be 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 teachers without schools. They were witnesses to knowledge passed down with wooden spoons, in low voices and with passionate souls. From their mothers, they learned to observe, to respect the product, to understand patience, to cook with care. 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 the surface, when we get to the essential, what we find is still that legacy: a way of loving through fire. To speak of a changing of the guard is not only to speak of generations. It is to speak of gratitude, memory, identity, and recognizing that the future is cooked with what has been inherited.\u003c\/div\u003e\n\u003cdiv\u003e      Because they weren't on magazine covers (until today), but they are in every dish. Because they didn't write recipes, but they etched them into 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 an 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• Broad beans with black botifarra and mint\u003c\/div\u003e\n\u003cdiv\u003e• Pig’s trotters with turnips\u003c\/div\u003e\n\u003cdiv\u003e• Beef flank with morels\u003c\/div\u003e\n\u003cdiv\u003e• Traditional crema catalana\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 mature. Beetroot and apple sorbet, grapefruit foam, salt-cured 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 and buckwheat gel\u003c\/div\u003e\n\u003cdiv\u003e• Grilled snap 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• Crema catalana 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\u003cstrong\u003e\u003cbr\u003e\n\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e• Corn tortos with fried egg\u003c\/div\u003e\n\u003cdiv\u003e• Braised moritos\u003c\/div\u003e\n\u003cdiv\u003e• Fabada (Asturian bean stew)\u003c\/div\u003e\n\u003cdiv\u003e• Roman-style hake\u003c\/div\u003e\n\u003cdiv\u003e• Rice with Pitu de Caleya 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, egg yolk, and salted sardine\u003c\/div\u003e\n\u003cdiv\u003e• Cod skin, eggplant, and truffle\u003c\/div\u003e\n\u003cdiv\u003e• Moors and Christians\u003c\/div\u003e\n\u003cdiv\u003e• Red beans, blueberries, 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 crisp, and truffle\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNati Garcia (Paco Morales’ 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Apicius will be hand-delivered via courier service in Spain to ensure every last detail is taken care of. Benefit from being a subscriber and receive the publication before anyone else, get significant discounts sent to your email, and attend the annual parties and private events organized by the publication.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eApicius offers content based on the creations of prestigious chefs and the latest techniques in the gastronomic landscape. 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 the rich and broad term that is 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. 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