Apicius 23

The chefs featured in Apicius 23 boast a combined total of 35 Michelin stars. Apicius, winner of the National Gastronomy Award for Best Publication, has just been named the best publication in the world at the Gourmand World Cookbook Awards, the Oscars of the culinary publishing world.

The 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.

Josep Roca (El Celler de Can Roca) He 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.

David Muñoz (Diverxo) For 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.

Albert Adrià Or 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.

Josep Maria Rodríguez (La Pastisseria) . 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).

Diego Guerrero (DSTAgE) He 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.

Oscar Velasco (Santceloni) He is exceptional. Cooking runs through his veins, and his battle-hardened forearms are his trademarks.

Albert Raurich (Dos Palillos) . Dos Palillos aims to consolidate a higher level of creativity, reformulate its offering, and reposition its principles.

Diego Gallegos (Sollo) . “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.”

Jorge Vallejo (Quintonil) . 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.

Apicius wanted, coinciding with the twenty-third edition of the notebook, to present 23 dishes with a strong vegetable character in 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).

Esben H. Bang (Maaemo). Maaemo'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.