{"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","url":"https:\/\/montagud.com\/en\/products\/apicius-19","provider":"Montagud","version":"1.0","type":"link"}