{"product_id":"apicius-27-ebook","title":"Apicius 27 (eBook)","description":"\u003cp\u003e\u003cstrong\u003e224 pages\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eApicius in \u003cstrong\u003eeBook\u003c\/strong\u003e format\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\n\u003cdiv\u003eWith this twenty-seventh edition, Apicius crosses the 6,000-page barrier. The weight of the paper makes us responsible. Even more so. We will continue, we are continuing. And, on this occasion, we do so with a tasting menu that unfolds like a whirlwind throughout the following 224 pages. It is full of authenticity. And also of risk. Apicius 27 aims to delve deeper into different projects, from the most influential internationally to restaurants born with the clear intention of becoming a gastronomic destination. \"It's pure transversalism,\" says Jãvi Antoja de la Rosa, director of the publication and Montagud Editores. Come and see. You will enjoy an endless spectacle.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eToño Pérez and José Polo (ATRIO**, CÁCERES)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eIn Roman civilization, the atrium was the main space in a house. It had an opening in the roof, and all rooms opened onto it. Thousands of years later, the term is still alive in the heart of the Extremaduran city of Cáceres. An area that, by the way, has been a World Heritage Site for three decades. Precisely, this Atrio, which survives in the heart of the Extremaduran city, goes a step further than the ancient concept of the dwelling. The restaurant represents the spatial representation of an experience. This is built day by day with care and professionalism by Toño Pérez and José Polo. They were the ones who began to build that dream years ago, which today stands as one of the great houses of Spanish gastronomy with the unanimous affection and respect of the profession.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÉdgar Núñez (SUD777, MEXICO CITY)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\"Mexico smells of wet earth! The kind from which corn is born, and shapes us at birth.\" This is how the Apicius 27 chapter dedicated to Édgar Núñez begins. He is a singular and different chef. He is at the helm of the Sud777 restaurant. In this way, Apicius 27 takes another step in the transversal approach that it brings to its readers' hands. The pages of the notebook reach one of the most populated cities in the world to find a haven of peace where a philosophy full of common sense reigns. Thus, as the chef states: Mexican product and Mexican chef equals Mexican cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eSantiago Pedraza and Carmen Carro (TABERNA PEDRAZA, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSantiago Pedraza and Carmen Carro realized something when they opened Taberna Pedraza in Madrid. All the establishments they had visited for years, as lovers of good food, had forged a palate that, combined with talent, could only result in succulence. With Carro in the kitchen and Santiago at the helm of management tasks, what began as a small establishment now stands as the flagship of a promising gastronomic project, under whose umbrella there is also a house where only 'cocido madrileño' is served for lunch and Catalan cuisine for dinner.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eMartín Berasategui and Paolo Casagrande (LASARTE***, BARCELONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eSomething is moving in Barcelona... It is a milestone with two creators who set it up in one of the arteries of the Catalan capital. And with excellence as their banner. They are Paolo Casagrande and Martín Berasategui - both equally important. Both reap the fruits of hard work at the Lasarte restaurant. Thus, Lasarte, the great house with Paolo Casagrande and Martín Berasategui, constitutes a fundamental chapter in the transversal and risky tasting menu proposed by Apicius 27. Through its pages, it is possible to transport oneself to the Catalan capital to experience the Basque master hand in hand with a magnificent chef.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eVíctor Quintillà (LLUERNA, BARCELONA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eVíctor Quintillà has been in the kitchen for several years now. Now, the Michelin star that he and his wife Mar have achieved with tenacity shines from Lluerna Restaurant. And it does so from Santa Coloma de Gramenet, a town very close to Barcelona. From there, Quintillà meticulously treats a very local product, with several practically unprecedented ingredients. In fact, the chef comments that some producers he sources from would not even consider entering the great Catalan city to sell their products. Given its success, why does Lluerna remain in Santa Coloma de Gramenet? The pages of the chapter that Apicius 27 dedicates to the restaurant reveal the reason...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eIván Morales and Álvaro Castellanos (TABERNA ARZÁBAL, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eTaberna Arzábal opened its doors in 2009 in a small place in Madrid's Retiro neighborhood, very close to the famous park of the same name. Today, Iván Morales and Álvaro Castellanos, its creators, employ more than 75 people in all their culinary projects. Something has not changed in these seven years: \"The pride of being tavern keepers,\" says Morales. \"We were very excited to pay tribute to all those small businesses characterized by self-employment and effort.\" In this way, both contribute to reinventing a concept that has always been there, but which now becomes unprecedented. All, with passion and excellence as their banner.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eJuanjo López (LA TASQUITA DE ENFRENTE, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eApicius 27 not only reveals the history of La Tasquita de Enfrente, a true gastronomic temple in the heart of Madrid. It also collects the curiosities hidden behind many of the essential dishes that come out of its kitchen. All of this is complemented by a faithful portrait of Juanjo López as a chef, which includes the main points of his culinary philosophy. Essential knowledge in pages that should be read by anyone who has set out to do something as simple, yet as complicated, as making others happy through food.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÓscar García (BALUARTE, SORIA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eMartín Berasategui himself (Martín Berasategui Restaurant, Lasarte, three Michelin stars) says of him that he is one of the best young chefs in the world. The truth is that the words of the 'master' are not surprising at all... Óscar García's cuisine at the Baluarte restaurant enhances Soria. And he does so by keeping his feet on the ground and his eyes on the sky. This is how Javi Antoja tells it in the pages of Apicius 27. \"Flavor is our challenge, and also achieving harmonious, delicate, light, well-combined, and presented dishes in the best possible way,\" says the chef's team at the restaurant. Amen.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePedro Sánchez Jaén (CASA ANTONIO, JAÉN)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eThe pages of Apicius 27 offer the reader a journey where transversalism reigns. And it makes a stop in Jaén. That's where the Casa Antonio restaurant is located. And that's where Pedro Sánchez Jaén - with his land engraved in fire in his second surname - cooks. Pedro also does so by praising discretion. Working constantly and tenaciously. And showing immense gratitude for the good things that happen to him. For this reason, he does not hesitate to affirm that a good reason to celebrate is to appear in the pages of Apicius.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eAlbert Adrià (HEART, IBIZA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eA taqueria. Also a Michelin-starred Mexican restaurant. A Peruvian with another macaron from the Red Guide. And a place that reinvents the concept of 'bite' and offers a renewed vision of front-of-house work. Apicius 23 already mentioned it... Albert Adrià has risen as the lord and master of Barcelona's Parallel with innovative concepts, and with the connivance and respect of the profession. Now, on the island of Ibiza, the madness of a new project with the Adrià stamp reigns. It is Heart Ibiza, where brothers Albert and Ferrán have teamed up with one of the creators of Cirque du Soleil to turn gastronomy into a true spectacle. And in the best sense of the word.\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\u003c\/div\u003e\n\n\u003cdiv\u003eÁngel León has been at Molino de Mareas El Caño for just over a year. Since then, he has worked tirelessly in pursuit of a dream. This is none other than opening an endless world, that of the unfathomable oceans. Now, the chef shows the latest discoveries of this interminable journey in the form of recipes and culinary possibilities through the pages of Apicius 27. And he proves that the whisper of the waves is not only enigmatic and abundant in gastronomic secrets yet to be discovered, but incredibly beautiful for the words it whispers...\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePepe Solla (ATLÁNTICO - CASA DE PETISCOS, MADRID)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eAtlántico Casa de Petiscos is one of Pepe Solla's establishments in Madrid, with Lucía Lema and Luis Gracia at the helm of the kitchen. \"We rely on Galician products,\" explains Lema. \"However, we have a certain travel influence in the dishes.\" In short, lifelong bites that combine with sparkling flavors to make fun edible. Or in other words, 'little things' - to which the meaning of 'Petiscos' refers - at the service of the most relaxed and less rigid gastronomy. And, even so, gastronomy. And by right.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eÁngel León and Marta Girón (TABERNA CHEF DEL MAR, EL PUERTO DE SANTA MARÍA)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\"Two Michelin stars were cooked in this house.\" Taberna del Chef del Mar opened its doors on February 18, 2016, in the same location where Aponiente was born. There, succulent bites are served, yes, but also \"dynamic, fresh, fun, rogue, and pirate.\" Marta Girón, the tavern keeper at the helm of Ángel León's new adventure, explains it. The journey of this Tavern – thus, with a capital T – can only be an adventurous one. How could it not be if pirate cuisine has arrived after forging two stars?\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003eSergio Barroso (040, SANTIAGO DE CHILE)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003eLocal product. This establishes a dialogue with flavors from Southern Europe that avoid clichés. All this is rounded off with cooking, cooking, and more cooking. This is a combination that is not only possible but edible. Chef Sergio Barroso, who crossed the pond to Santiago (Chile) from his native Madrid, demonstrates this every day from the kitchens of restaurant 040, which shines on the map of the Chilean capital. Barroso innovates and surprises with bites, drinks, and also concepts. The pages dedicated to the chef in Apicius 27, the latest issue of Montagud Editores' haute cuisine notebook, attest to this.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cstrong\u003ePaco Pérez (MIRAMAR, LLANÇÀ)\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003ePaco Pérez (with five Michelin stars across all his restaurants) is a benchmark in the Spanish and international culinary scene. Perhaps one of the reasons is that he doesn't aim for diners to understand everything hidden behind his proposals. What he seeks is enjoyment through his way of understanding cuisine. His dishes conceal an immense amount of work. This is the result of a climb along the path of avant-garde that has lasted for years. Thus, Paco Pérez's style is, for now, pure and hard avant-garde. And the pages of Apicius 27 take us into his mind.\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56934072811852,"sku":"R053D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A27.jpg?v=1785488005","url":"https:\/\/montagud.com\/en\/products\/apicius-27-ebook","provider":"Montagud","version":"1.0","type":"link"}