Apicius 21

Apicius 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.

PROTAGONISTS OF APICIUS 21: Albert 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.