{"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. 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