Apicius 31

224 pages

From cutting-edge techniques to offal dishes with a touch of casual modernity. From a dreamlike excellence that remains true to its roots to a tribute to a land with so much to tell, expressed with serenity and joy. The 31st edition of Apicius, more faithful than ever to its purpose of analyzing contemporary cuisine in detail, offers a comprehensive look at the work of Disfrutar, Coque, El Cenador de Amós, and La Tasquería with 80 step-by-step photographed processes. More faithful than ever to its firm commitment to analyzing contemporary cuisine in detail, Apicius 31, the latest edition of Montagud Editores' haute cuisine journal, takes up the challenge set by its predecessors and brings together dozens of step-by-step photographed processes, totaling 80. It also features a redesigned layout to further emphasize its technical focus and educational purpose. All of this is presented by four essential authors who perfectly exemplify, each in their own way, how to successfully tackle the challenges facing the sector today.

“We continue to focus on high-quality technical content. Apicius thus reinforces its educational, training, and informative character,” adds Jãvi Antoja de la Rosa, director of the haute cuisine journal and of the gastronomic publisher's Projects. Across 224 pages, more than 25,000 words in Spanish, and 956 photographs, Apicius 31 offers a comprehensive look at the work of Eduard Xatruch, Oriol Castro, and Mateu Casañas (Disfrutar, Barcelona, ​​two Michelin stars) and Mario Sandoval (Coque, Madrid, two Michelin stars). It also examines the work of Jesús Sánchez (El Cenador de Amós, Villaverde de Pontones, two Michelin stars) and Javi Estévez (La Tasquería, Madrid). The 'three musketeers' at the helm of Disfrutar reveal some of the restaurant's cutting-edge techniques, worthy heirs to their time at El Bulli, but with an undeniable personality of their own. Mario Sandoval, for his part, reveals the most significant aspects of Coque's offering after its move to Madrid. The chef and his brothers' menu is a true ode to excellence, a dream fulfilled, always keeping the roots of the original restaurant in mind. It's no coincidence that Apicius 31 features, for the first time, photographs of the step-by-step process of one of the restaurant's most emblematic dishes: 'Lacquered suckling pig with crispy skin, roasted in a wood-fired oven'.