Apicius 30

224 pages, 62 recipes, 367 preparations, 93 step-by-step photographed processes, 41,000 words, 853 photographs… These are the figures with which Apicius 29 was launched. Shortly after, one more had to be added: 0. The edition of this haute cuisine guide sold out in just three months. With its eminently practical approach, it captivated professionals and enthusiasts alike, remaining true to one of Montagud Editores' core principles: giving a voice to the true protagonists—the authors. Apicius 30 takes things a step further, aiming for even greater challenges. Each page dissects dishes and restaurants with a far-reaching educational purpose. This in-depth analysis starts at the very heart of the product, highlighting aspects often overlooked in the whirlwind of modern gastronomy. It unfolds amidst pots, sauces, and stews. And it culminates—if it truly has an end—in concepts that transcend mere notion, such as the emotion and passion for excellence that permeate a fine-dining restaurant. All of this is thanks to a team of five master chefs who create unique and groundbreaking work. Each one, in their own way, is one of a kind.