Apicius 23 (eBook)

The protagonists of Apicius 23 collectively hold 35 Michelin stars. Apicius, winner of the National Gastronomy Award for Best Publication, has just been named the best publication in the world at the Gourmand World CookBook Awards, the Oscars of gastronomic publishing.

The Alta Gastronomía Notebook details, for the first time in history, some of DiverXO's most significant "canvases." "Butterflies in the stomach express a feeling towards something new, a state of positive anxiety." Apicius 23 takes these words from David Muñoz and, right from the cover, unveils all the emotion inherent in contemporary cuisine. Each of its 224 pages achieves this thanks to 21 exceptional allies: 19 chefs, who collectively hold 35 Michelin stars, along with the World Pastry Champion, Josep Maria Rodriguez, and Josep Roca, who manages the wine cellar and dining room at El Celler de Can Roca. The sommelier has written a brilliant article for this issue of the Alta Gastronomía Notebook. In it, he reflects on the values that should prevail in the world of cuisine. David Muñoz is one of these 19 chefs. Apicius 23 delves into his mind and marks a historic milestone: it details, for the first time, the ingredients and step-by-step process of some of DiverXO's most significant "canvases." The spectacular cast of this issue also includes Albert Adrià, Diego Guerrero, Óscar Velasco, Albert Raurich, Diego Gallegos, Dani Lechuga, Carlos García, Jorge Vallejo, and Esben H. Bang. All of them convey this emotion in each of their dishes and are faithful standard-bearers of the three pillars of Montagud Editores' publication: Roots, Passion, and Avant-garde. Apicius 23 also focuses on one of Spain's most culinary traditional areas and presents 23 dishes with a strong vegetable character. They bear the signature of Josean Alija, Pedro Subijana, Eneko Atxa, Andoni Luis Aduriz, Francis Paniego, Martín Berasategui, Bittor Arginzoniz, Aizpea Oihaneder, Zuriñe García, Juan Mari Arzak, and Koldo Rodero. Great masters, established figures, and young promises who unite to demonstrate that vegetable cuisine never came from the cold because it was always here. 

Josep Roca (El Celler de Can Roca) writes a fascinating article about the values that should prevail in the world of cuisine. El Celler is a freestyle restaurant, with cuisine in freedom, committed to creative avant-garde, without abandoning the memory of the family's ancestral generations dedicated to feeding people. El Celler de Can Roca's commitment to cuisine and to the avant-garde, in addition to its connection with academia, has led to a defense of permanent dialogue with producers and scientists, to total dialogue. 

David Muñoz (Diverxo) presents for the first time in history the most representative "canvases" of his restaurant: the steps and their evolutions; recipes; and Dabiz's comments on the "canvases." A unique opportunity to delve into the mind of this young chef who has revolutionized the world of culinary avant-garde. 

Albert Adrià or the man who reinvented himself to become the master of Barcelona, with the permission, and also the approval, of so many other professionals. Alberto, as his lifelong friends, such as his inseparable childhood friend Killian, know him, has been dressing and undressing. From that tapas bar called Innopia to the Mexican restaurant Hoja Santa, he has successfully created various concepts: tapas, gastronomic, cocktails, Nikkei, vermouth bar... He is the chameleon of cuisine. 

 Josep Maria Rodríguez (La Pastisseria). As a tribute and to demonstrate the potential of pastry in sweet cuisine, the World Pastry Champion has interpreted the culinary ideology of Daviz Muñoz (DiverXO). 

Diego Guerrero (DSTAgE) fiercely defends two other things that are also DSTAgE: "Haute cuisine" and "luxury." "I have tried to create what, for me, would be the perfect haute cuisine restaurant today." Appearances can lead to a false impression... It has an industrial look and is located in one of the most active areas of Madrid's nightlife. 

Óscar Velasco (Santceloni) is exceptional. Cuisine runs through his veins, and his battle-hardened forearms are his stigmata.

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

Diego Gallegos (Sollo). "If our lives are rivers that flow into the sea, which is death, Diego Gallegos will live forever. And if this were not possible according to our finite nature, then his cuisine would."

Jorge Vallejo (Quintonil). Quintonil ceased to be the creative reserve where the cuisine of Mexico's past merged with that of today. Without realizing it, Jorge Vallejo and Alejandra Flores have become the beautiful fusion of love, cuisine, warmth, but above all, security in this sea of Latin American gastronomy. 

Apicius, coinciding with the twenty-third edition of the notebook, wanted to present 23 dishes with a strong vegetable character in one of Spain's most culinary traditional areas. Because vegetable cuisine does not come from the cold... it has always been present. Vegetable protagonists: Josean Alija (Nerua), Pedro Subijana (Akelare), Eneko Atxa (Azurmendi), Andoni Luis Aduriz (Mugaritz), Francis Paniego (El Portal del Echaurren), Martín Berasategui, Bittor Arginzoniz (Etxebarri), Aizpea Oihaneder (Xarma), Zuriñe García (Andra Mari), Juan Mari Arzak (Arzak), Koldo Rodero (Rodero).

Esben H. Bang (Maaemo). Maaemo's cuisine is simple, the most difficult. His little inner demon tells him "add something more, just something more," but Esben resists all temptation, outside or inside the desert.