{"product_id":"apicius-26","title":"Apicius 26","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\u003eFrom our perspective, passion, tradition, and innovation are what will ensure our restaurants continue to lead the way in one of the most powerful tools for promoting and showcasing a region. And ultimately, it's a driving force of the economy, both locally and globally. The passion with which our chefs champion their projects is exceptional. I wish many small and medium-sized businesses had leaders who push their teams to be better every day, motivating and leading their people to levels of achievement they never dreamed possible. When I talk about tradition, I don't want to return to the tired old concept of our local produce. It's boring, and we all know it. I'm talking about pride, about knowing how to tell diners who visit our restaurants what's happening in the surrounding area. That we get goosebumps listening to the stories of the challenges and efforts to obtain the best products. And I'm talking about innovation (not just technique). So many business models have successfully adapted to the needs of the times. They are the truly creative ones... Years go by and elBulli remains etched in our memories, but some of the principles that defined that revolution are beginning to fade. The emotion (of feeling privileged to sit at the table of that mad genius), the flavor (our taste buds were often first tasted there), the avant-garde (...along with his brother, the three musketeers were already defining the seasons), the setting (in a 'dressed but informal' room), the location (in a cove that, after several excruciating kilometers of driving, calmly welcomed the Mediterranean), and the concept (impact after impact, jolt after jolt). Today, we have surpassed all of that. This is demonstrated in the 224 pages of this edition. We continue!!!\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eJosep Roca (EL CELLER DE CAN ROCA, GIRONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e Josep 'Pitu' Roca is one of the three pillars of the triple 'R' that embodies so many nuances at El Celler de Can Roca. They are all guided by the same guiding light: excellence. Thus, Josep Roca masterfully manages the restaurant's dining room and also a wine cellar that holds much more than just great wines. What lies beneath each cork, accumulating with each vintage, is emotion. The same emotion with which Josep speaks about wine and all the people who, behind every glass, have poured their hearts and souls into creating something magical. The emotion Josep Roca conveys with every syllable is EMOTION in capital letters, coupled with profound respect and genuine humility.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eEneko Atxa (AZURMENDI, LARRABETZU, VIZCAYA)\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.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eFernando Arellano (ZARANDA, CAPDELLA, MALLORCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eExcellence resides in a location in the interior of the Balearic island of Mallorca. This is Castell Son Claret, built in the 15th century, which now welcomes discerning palates from all corners of the world. Chef Fernando Arellano is the driving force behind this: he is the executive chef of this luxury hotel and masterfully leads the kitchens of Zaranda, the flagship of its gastronomic offerings, which earned its second Michelin star in November 2015. From his restaurant, Arellano champions the most deeply rooted flavors of Mallorcan cuisine. A Madrid native in the heart of the Mediterranean with a cuisine that has much to offer.\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 demonstrates his honesty and humility in the kitchen when he speaks about one of his most celebrated techniques: broths. He could have, he recounts, intentionally made a splash with them from the outset. But that wasn't the case. He discovered his unique and revolutionary way of creating liquid cuisine in pursuit of excellence, with flavor as the unwavering principle in each and every one of his dishes. It was in this way, and only in this way, that he finally deciphered the code of flavor. Excellence was the only path by which this essential chef reached the ultimate delight for the taste buds. Thus, excellence and flavor became two fundamental pillars of the Valencian chef's culinary style.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJavier Arroyo (DIVERXO, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe XO universe has a powerful ally. And he doesn't work in the kitchen... Javier Arroyo manages the dining room and wine cellar of DiverXO, a unique three-Michelin-starred restaurant in Spain. This sommelier, a true Madrileño, positions the restaurant at the forefront of culinary innovation through his expertise. His motto is to 'abduct' the diner: to guide them into a dreamlike world of intense sensations from which, once entered, they will find it difficult to leave. His secret lies in a close relationship with Dabiz Muñoz, allowing him to understand even the smallest spark that ignites in the chef's mind.\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)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe El Caño tidal mill, the location of the new Aponiente, is steadily establishing itself as a nerve center for a new culinary language. Ángel León, at the helm of the three-Michelin-starred restaurant, engages in a dialogue with the sea to show the world all that this liquid mass, which covers almost three-quarters of the planet's surface, still has to offer. The chef, the 'chef of the sea,' doesn't just research… He sits with the sea, listens to it, sees what others don't even dare to look at. More than an inexhaustible source of new flavors, the sea is for Ángel León a guiding light and the liquid element in which he immerses himself to position himself at the forefront of the global culinary vanguard.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDiego Gallegos (SOLLO, FUENGIROLA, MALAGA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eIf the word 'avant-garde' implies being at the forefront, it also means blazing new trails. With courage. Without fear of being misunderstood. Diego Gallegos, a Brazilian settled in Málaga, the city he fell in love with, is discovering a new culinary path with every service at the Sollo restaurant. The chef works solely and exclusively with river fish. In doing so, he champions a product as deeply rooted as any other, elevating it to new heights. And he goes even further: he sources his fish from aquaculture. He asserts, far removed from any cliché or platitude, that this is the only way to prevent the fish of the Iberian Peninsula's inland waters from becoming extinct forever.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003ePaco Morales (NOOR, CORDOBA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eLight. That's what NOOR means in Arabic. Paco Morales radiates it, cooking from a new location. Because NOOR is much more than a restaurant… It's an immersion in the history of the Iberian Peninsula, delving into the Andalusian gastronomic legacy to offer diners a fresh perspective. The chef leads this culinary mission, which tastes of the past, from the culinary vanguard. And he does so by making a difference from a setting that couldn't be more fitting. It's Córdoba, the ancient 'Qurtuba' of the Muslim emirate. Abderramán I, a key historical figure for Paco Morales, whispers a myriad of aromas and flavors in his ear, which the chef transforms into unique dishes.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLuis Alberto Lera (LERA, CASTROVERDE DE CAMPOS, ZAMORA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe location of Lera restaurant couldn't be more perfect… The street in the small town of Castroverde de Campos, in the province of Zamora, where it's located is called 'Calle de los Conquistadores Zamoranos' (Street of the Zamoran Conquerors). The chef wins over the palates of everyone who ventures into the heart of Castile and León, claiming victory in the battle of taste while repeating a single motto: the goal is to serve excellent food to his diners. Everything is infused with quintessential Castilian flavors, including those of pickled dishes, legumes, mushrooms, and game.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJesús Segura (TRIVIO, CUENCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eContemplating the famous Hanging Houses of the Castilian city of Cuenca will never be the same, provided you've first savored the cuisine of the young and talented Jesús Segura at Trivio. In just over a year, the chef has won over even the most discerning palates with a culinary style that pays sincere and affectionate homage to the spoon. If the spoon is one of the queens of Castilian-La Mancha cuisine, it unfolds in all its splendor within the walls of Trivio under Jesús's ever-sharp interpretation.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eDiego Guerrero (DSTAgE, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“What the fuck is DSTAgE?” That’s the question emblazoned on the t-shirts occasionally worn by Diego Guerrero, members of the restaurant team, and even famous musicians. The phrase goes beyond mere complicity and a wink, echoing the one Keith Richards of The Rolling Stones wore to quell fan rumors. Many who dine at the restaurant Guerrero opened in Madrid’s Malasaña neighborhood sense that DSTAgE is more than just a restaurant, but they can’t quite put their finger on it… What happens, menu after menu, is that you taste difference and luxury, both understood in a very personal way. Day after day, the chef takes to a stage that includes a kitchen, a bar, and even a backstage area, revealing himself exactly as he is.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eRubén Arnanz (VILLENA, SEGOVIA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eIs there more to life than roast suckling pig in the Castilian city of Segovia? Of course there is. Rubén Arnanz is its standard-bearer. The young chef has earned the Michelin star his restaurant received in the 2016 edition of the guide for Spain and Portugal. Arnanz cooks, reinventing the traditional recipes of this inland region of Spain and introducing new and vibrant flavors from the other side of the world. And he does so without compromising on tradition. Vegetables, game, and cured meats are combined with various other ingredients to delight anyone who dares to venture beyond the established norms in this ancient city dominated by a magnificent aqueduct.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAndreu Genestra (ANDREU GENESTRA RESTAURANT, CAPDEPERA, MALLORCA)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAndreu Genestra, just over 30 years old, has already become a leading ambassador of Mallorcan culinary traditions. Born in Inca (in the island's interior), the chef is a true master of local produce. His repertoire ranges from native breed pigs to vegetables and greens from the area surrounding his restaurant, which he sources from his own 6,000-square-meter garden. Mediterranean fish and seafood, along with cured meats and meat products that go far beyond sobrasada, are other key elements in this unique culinary experience. The challenge, however, is to ensure that those who enjoy this culinary creation feel the same passion as those who crafted it.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eIván Cerdeño (EL CARMEN DE MONTESIÓN, TOLEDO)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eThe Tagus River embraces Toledo, also known as the 'City of Three Cultures' for the coexistence of Christians, Jews, and Muslims that took place there during the Middle Ages. Crossing the river means losing the magic of the cobbled streets where history lives on, yes. But the reward is more than enticing: you arrive at a certain residential area where a Michelin star shines proudly. It belongs to Iván Cerdeño at the El Carmen de Montesión restaurant. From his kitchen, the chef reinvents the Manchego cuisine with high doses of talent and meticulous care. After tasting an elegant and refined version of what the land provides, diners will find that the trip was more than worthwhile.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eJavi Estévez (LA TASQUERÍA, MADRID)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“Tavern + Offal = La Tasquería.” The mission statement of the young and talented Javi Estévez’s gastronomic project couldn’t be more accurate. The chef has won over Madrid with a seemingly simple, yet incredibly complex, formula. It involves reclaiming unpopular, even maligned, ingredients and transforming them into dishes that truly stand out. And offal is one of them… While Francis Paniego elevates it at El Portal del Echaurren, Javi Estévez parades it through the streets of Madrid with flair and a touch of audacity. If offal is quintessentially Madrileño, La Tasquería reinvents it in a unique way.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192053932364,"sku":"R052","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP26.png?v=1777902317","url":"https:\/\/montagud.com\/en\/products\/apicius-26","provider":"Montagud","version":"1.0","type":"link"}