{"product_id":"apicius-28","title":"Apicius 28","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003e21 x 29.7 cm\u003cbr\u003e\u003c\/span\u003e Worldwide distribution\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cdiv\u003ePassion. Courage. Independence. Essence. Respect. Happiness. Humility. Effort. Perseverance. Service. Generosity. Ambition. Audacity. Restlessness. And also Memory, because “whoever forgets their past, loses their identity,” as Jãvi Antoja de la Rosa, director of the haute cuisine journal Apicius and of Montagud Editores' Editorial Projects, states. These 15 values ​​are common, like commandments, to all contemporary culinary projects where excellence is paramount. And they are so regardless of location, number of Michelin stars, or whether they are established restaurants or fledgling ventures. Thus, Apicius 28 demonstrates in black and white—and in more than 200 pages, 50 creations, 200 preparations, and almost 40,000 words—how these 15 essential commandments of haute cuisine are perfectly fulfilled. And it does so through its 12 essential authors.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eVicente Patiño (Saiti, Valencia)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eVicente Patiño has spent nearly 25 years in the kitchen. Throughout that time, he has earned the title of 'guardian of flavor,' which he proudly displays at his restaurant. 2007 was undoubtedly a turning point. That year, he won the Revelation Chef Award at Madrid Fusion. His work at the Sal de Mar restaurant (Dénia, Alicante) was what earned him this recognition. After that, the chef moved to Valencia and, without even realizing it, became one of the architects of all the good things that, from a gastronomic point of view, began to happen in the city. He did so, moreover, from the Óleo restaurant, where he started working in 2008. Four years later, Vicente Patiño had a burning desire: he wanted to be his own boss. The chef knew that it was the only way to be himself in the kitchen. So he set himself a challenge... and he more than succeeded. About the Saiti restaurant: Vicente Patiño wanted to be his own boss. The result of this achievement is Saiti. The restaurant takes its name from the Iberian name for Xàtiva, the Valencian town where the chef is from. The establishment undoubtedly offers one of the best value-for-money ratios in Valencia, as well as in the rest of Spain. It boasts a Bib Gourmand—a Michelin Guide award that recognizes quality dining at moderate prices. Vicente Patiño earned—and maintains—this distinction with three tasting menus priced at 27, 37, and 50 euros.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eBenito Gómez (Bardal, Ronda)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eBenito Gómez has been in the business for 20 years. He began his career in 1996 in Barcelona, ​​where he worked alongside Jean Luc Figueras. He then moved to Cuenca to cook at Las Rejas, under the tutelage of the esteemed chef Manolo de la Osa. It was at this point that he set his sights on a new direction: the Sevillian town of Sanlúcar la Mayor, where he cooked at La Alquería de Hacienda Benazuza, part of elBulli. After that, he moved to Ronda (Málaga) and worked at Tragabuches with Dani García. And, in July 2016, he opened Bardal. Since then, he has earned the respect of colleagues and diners alike. This is thanks to his talent and sensitivity. And also thanks, among other things, to a cuisine characterized by an \"original interplay of contrasts,\" as his team explains. About the Bardal restaurant: \"At Bardal, we offer the best of tradition, technique, and product.\" All of this is aimed at offering “a memorable experience. In every sense and for all the senses.” This is chef Benito Gómez’s mission statement for the restaurant. And he lives up to it completely… In it, he “rescues the traditional flavors of Andalusian cuisine.” And, what’s more, he combines them with “cold, heat, nitrogen, broths, reductions, textures, and techniques.” All of this with honesty and “his own vision of creative cuisine.”\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eAbraham García (Viridiana, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eAbraham García has been cooking for over half a century. A well-executed fusion cuisine is one of his hallmarks. The cultured chef, with his commanding personality, believes that the successful combination of gastronomic elements from different cultures arrived long before. “Culinary fusion began with the perilous arrival in the New World,” says García. “The proud caravels were pantries by candlelight.” All the years—the decades—that the chef has spent at the forefront have yielded a great deal. They've also inspired a genius… It was Abraham García of Viridiana, in this way, who sparked David Muñoz's (DiverXO, three Michelin stars) interest in cooking. It was when he was just a child. Muñoz has stated on several occasions that sitting down at one of his tables was a major event for him. And so, García's journey in the kitchen began almost by chance. It was when a young Abraham arrived in Madrid from the Montes de Toledo. He was looking to escape the poverty that plagued rural Spain in the 1960s. That's how he started working in hotel kitchens. After that, he landed at El Coto. The establishment, which has since closed, was located on the same street where Viridiana stands today. In addition to Viridiana, Abraham García is at the helm of Luz de Luna, a restaurant that fuses Mexican and Mediterranean flavors. About Viridiana: Years go by, and the chef and restaurant remain true to their principles. \"We practice a cuisine that transcends the fickle whims of fashion,\" reads one of their mottos. Their cuisine is \"flavorful, robust, and unconventional.\" Viridiana, the restaurant he runs, is a true classic in Madrid. And also a pioneering establishment of the highest order. A quarter of a century ago, it was already serving intelligent and daring fusion cuisine to each and every one of its diners.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePepe and Diego Rodríguez (El Bohío, Illescas)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePepe and Diego Rodríguez have, over the years, instilled character and passion into their family's inn. The result is El Bohío. The restaurant boasts Pepe Rodríguez at the helm in the kitchen, while his brother Diego manages the dining room. Together, they have been instrumental in making the establishment a landmark over the decades. Beyond his television appearances—he's a judge on the MasterChef program—it could be said that cooking is in Pepe Rodríguez's blood. With Martín Berasategui as his mentor, the chef affirms that he doesn't see culinary arts as a profession, but as a way of life. For his part, Diego Rodríguez prioritizes two concepts in his daily work: comfort and service. About El Bohío: El Bohío is located in Illescas (Toledo). Before the Spanish Civil War (1936-1939), it was the only roadside bar where those traveling by car from Madrid to Toledo could stop. More than 80 years later, it stands as a key restaurant. Currently, it boasts a Michelin star and a distinctive style. Its cuisine is contemporary yet deeply rooted in local ingredients and regional flavors. Brothers Pepe and Diego Rodríguez complement their culinary offerings with an acclaimed wine list. According to the restaurant team, this list \"is one of the most highly regarded in Spain.\" Interestingly, it is presented to customers in seven voluminous volumes, as the team explains.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eAurelio Morales (Cebo, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eA native of Madrid (specifically Alcalá de Henares), Aurelio Morales' culinary skills have been honed in some of Spain's finest kitchens. Among them is Miramar, a two-Michelin-starred restaurant. There, Morales worked as head chef for the renowned Paco Pérez, author of 'Miramar. Paco Pérez', published by Montagud Editores. Aurelio has also worked in restaurants such as Albert Adrià's Tickets and Jordi Cruz's ABaC. \"After training and holding leadership and creative positions in some of the country's most prestigious gastronomic establishments,\" explains the Cebo restaurant team, \"he has reached a level of maturity that allows him to define his own cuisine.\" At the same time, the chef possesses the \"youth to continue developing it.\" Thus, back in Madrid, Morales cooks Mediterranean cuisine at Cebo, but without forgetting his roots. \"His contemporary, progressive, and free-spirited cuisine is heavily influenced\" by coastal regions. \"Although he doesn't forget his Madrid roots, ultimately perfecting his style.\" Thus, the restaurant also presents itself as \"a story created from two cities.\" Regarding the restaurant: \"A dynamic and constantly evolving cuisine, where the products will be the surprise and the diner is the protagonist.\" This is part of the mission statement with which Cebo was born. The restaurant, located in the Hotel Urban (in the heart of Madrid), has Paco Patón as its creator. He also manages the dining room. With the Morales-Patón partnership, this project aspires to return the Hotel Urban to the epicenter of Madrid's gastronomic scene.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eDani Serra (Can Dani, Formentera)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eDani Serra is at the helm of the Can Dani restaurant in Formentera. “And we will continue to do so, giving our best at kilometer 8.5 of the La Mola road on the best island in the Mediterranean,” he affirms. From his kitchen, he displays courage with every authentic dish he serves… and he does so every single day. On the one hand, he cooks in a region that, until now, seemed destined only for tourists. On the other, he does so on an island whose activity is heavily influenced by the months with the best weather. He also demonstrates this quality by battling adversity… Because commitment is always present at Can Dani. Serra and his team prove it by creating experiences with their heads held high, after having won and then, shortly after, lost the first Michelin star in the Pitiusas Islands. Their work remains impeccable. About the Can Dani restaurant: Can Dani's cuisine is rooted in tradition. That's how the chef himself defines it. And he explains: “We build our offering on quality.” Also, “on fresh, local produce.” The aim is to offer diners an authentic Balearic experience. This is how they arrived at their signature style: 'rooted cuisine'. Its foundation lies in updating tradition with modern techniques. \"In every bite there is an element, a concept, and an identity,\" the chef continues. \"We travel to history, serve the present, and imagine the future.\" All of this is under the guidance of head chef Cristian Periscal.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eMarcos Morán (Casa Gerardo, Prendes)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eMarcos Morán is a restless, passionate, and cultured chef. He never stops moving forward at Casa Gerardo, a restaurant with over 135 years of history. The chef relies, for example, on flavor. Without fear or limitations, he doesn't hesitate to use as many ingredients as necessary to achieve his goal: to allow diners to experience a range of nuances in a single bite. The chef not only makes waves with his excellent work at Casa Gerardo, but he is also a great ambassador for his home region in particular and for Spain in general. Marcos is the culinary director of Hispania London, a restaurant that consistently enjoys success in the City of London. Last autumn, the chef from Prendes also embarked on a new project in the heart of Europe. Hispania Brussels joins forces with one of Marcos Morán's primary objectives whenever he undertakes a venture beyond Spain: to \"put Asturias on the map.\" About Casa Gerardo Restaurant. Casa Gerardo (Prendes, Asturias, one Michelin star) opened its doors in 1882. At that time, the road that now runs in front of the restaurant didn't even exist. Today, some 135 years later, Marcos Morán and his father Pedro continue to move forward. But they never lose sight of their origins… Marcos Morán explains this in connection with the book 'Casa Gerardo. 50 Steps of Contemporary Cuisine' (Montagud Editores)… The fact that the restaurant is a living piece of gastronomic history motivates the Moráns to keep moving forward: “In a house with 135 years of history, the past is always with you,” he affirms.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eGuillermo Cruz (Mugaritz, Rentería)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eGuillermo Cruz began working in the hospitality industry at the age of 16. He started with his uncle, who owned hotels in Calafell (Tarragona). At that time, he realized he loved two things: the world of wine and interacting with people—in other words, face-to-face interaction. At that moment—though Guillermo didn't yet know it—one of the brightest and most promising young talents in Spanish sommelierie was being born. Currently, Guillermo is the Head Sommelier at Mugaritz (Andoni Luis Aduriz's restaurant in Rentería, with two Michelin stars). From there, Cruz is responsible for more than just contributing to the gastronomic experience through wine. For example, he works closely with the R\u0026amp;D department to ensure that the kitchen and wine cellar are one and the same—literally. Furthermore, the sommelier is a tireless fighter, constantly striving to improve. And he does so through study. Guillermo never stops learning and is never satisfied with the latest internationally prestigious diploma he has earned. For him, it's never enough. Regarding the Mugaritz restaurant: Mugaritz occupies a leading position in the world of culinary innovation. Its driving force is chef Andoni Luis Aduriz. Born in 1971, a young Andoni began his culinary training at the San Sebastián Hospitality School, the city of his birth. After a distinguished stint in the kitchen of elBulli, he opened Mugaritz in 1998. Since then, he has made a splash with his interdisciplinary cuisine, which evolves dish by dish and season by season.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eRamón Freixa (Ramón Freixa, Madrid)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eRamón Freixa's cuisine rests on three pillars: daring, innovation, and common sense. All of this is achieved with impeccable technique. On the plate, the result speaks for itself: excellence through numerous visual flourishes. Or, in other words, compositions where aesthetics reign supreme and flavor is the absolute protagonist. Tradition and avant-garde. Put another way: passion and common sense. His love for the craft is the underlying theme. Both Ramón and his cuisine are unmistakably Mediterranean. Born in 1971 in a small town in the province of Barcelona, ​​he developed his love for cooking within his own family. Following this came his formal training at the San Pol Hospitality School. He also studied in France, in the Languiole region. It was in France that he also worked alongside Michel Bras. Although based in Madrid, Freixa doesn't neglect his family projects in Barcelona. It is in this Catalan capital that Freixa Tradició is located. Josep Maria Freixa and Dorita Riera, the chef's parents, have been at the helm of the establishment for decades. About the restaurant: Hotel Único is housed in a beautiful 19th-century palace. This palace, in turn, is located in one of Madrid's most exclusive areas—if not the most exclusive. In this privileged and supremely elegant setting, you'll find the Ramón Freixa Madrid restaurant. From there, the chef showcases his two Michelin stars service after service.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePedro Subijana (Akelarre, San Sebastián)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eApproaching 70, Pedro Subijana remains tireless and at the forefront of his craft. For over 40 years, the chef has been serving elegance and excellence at Akelarre. Undoubtedly, two words have always been present, and very palpable, throughout Pedro Subijana's career: elegance and tenacity. Thus, the chef has been making waves with his cuisine for years. According to his team, this is based, on the one hand, on \"an artistic ability\" at the helm of the kitchen, and on the other, \"constant dedication.\" A young Subijana began his culinary training at the Euromar school in Zarautz, where he studied alongside Luis Irizar, a mentor to countless chefs. Afterward, he worked diligently in Vitoria, Tolosa, and Madrid, among other locations. He began cooking at Akelarre in 1975. Four years later, in 1979, he won the National Gastronomy Award for Best Chef. About the Akelarre restaurant: Akelarre, with three Michelin stars, is a true temple of gastronomy. Furthermore, it enjoys a privileged location in San Sebastián, one of the essential destinations for food lovers from all over the world. The restaurant, which boasts almost half a century of history, has been under the direction of Pedro Subijana for more than 40 years. Ten of those years have been spent holding the three-Michelin-starred award, the highest distinction bestowed by the Michelin Guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003ePepe Solla (Casa Solla, Poio)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003ePepe Solla (Pontevedra, 1966) has been shaking up the Galician culinary scene for years. And he does so quietly and discreetly. Without fanfare or noise. Perhaps that's because, in reality, that's not his goal. Rather, it's about cooking a land he loves and to which he feels indebted. The chef at the helm of Casa Solla (Poio, Pontevedra) is a silent earthquake. This is how the book 'Casa Solla. Pepe Solla. When the ancestral becomes eternal' (Montagud Editores) describes it. Pepe Solla cooks Galicia—his Galicia—and this is nothing less than a magical combination of aromas and flavors. These are linked to unique products, to brave and resilient people, and to breathtaking landscapes. This is how it all translates into the memorable dishes served at the tables of Casa Solla. With a background in Business Administration, Pepe Solla began his journey into the daily life of the family restaurant, working in the dining room and with the wine. Today, he's a frequent presence there for every service, finishing dishes live and attending to diners with a friendly touch. Regarding Casa Solla: It could be said that Pepe, from Poio, was born with cooking in his blood. His parents, José and Amelia, transformed Casa Solla into a renowned restaurant. They did so through hard work and perseverance, starting from a humble family establishment that sold Ribeiro wine accompanied by a few bites of food. Currently, the restaurant is approaching its 56th anniversary and proudly maintains a Michelin star year after year.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003e\u003cstrong\u003eÓscar Molina (La Gaia, Ibiza)\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eChef Óscar Molina, head chef of the La Gaia restaurant, is the architect, champion, and creator of the 'Japeruvian cuisine' concept. While Nikkei cuisine is the fusion of Japanese and Peruvian gastronomy, Molina's style represents an evolution of it. Essentially, it consists of incorporating creative touches that reflect the latest culinary trends. Óscar arrived in Ibiza from Barcelona in early 2008. In Barcelona, ​​he was the executive chef of the Hotel Casa Fuster for two years. Before that, Molina honed his skills in the kitchens of other prestigious Barcelona hotels, including the Hotel Arts, the Eurostars Grand Marina Hotel, and the Hotel Rey Juan Carlos I. As a result, Óscar Molina boasts over 20 years of culinary experience, complemented by extensive travel around the world, where he has immersed himself in the secrets of international cuisine. All of this culminates in a personal and signature cuisine. This promises to surprise diners season after season. About the La Gaia restaurant: It is one of the gastronomic offerings of the Ibiza Gran Hotel. This is the only 5-star Grand Luxury hotel on the entire island of Ibiza. With exceptional views, the aim of the hotel's management team is none other than to create unique experiences that surprise guests. In addition to leading the kitchen at La Gaia, Molina is the hotel's executive chef.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192065925452,"sku":"R054","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP28.png?v=1777902319","url":"https:\/\/montagud.com\/en\/products\/apicius-28","provider":"Montagud","version":"1.0","type":"link"}