Apicius 31 (eBook)

224 pages

From the most avant-garde techniques to offal with a modern, casual twist. From a dream-like excellence that never abandons its roots to a tribute to a land with much to tell, with serenity and joy. The 31st edition of Apicius, truer than ever to its purpose of analyzing contemporary cuisine in detail, dissects the work of Disfrutar, Coque, El Cenador de Amós, and La Tasquería with 80 step-by-step photographed processes. Truer than ever to its firm purpose of analyzing contemporary cuisine in detail. Apicius 31, the edition of Montagud Editores' high-gastronomy magazine, picks up the gauntlet from its predecessors and gathers dozens of step-by-step photographed processes, totaling 80. Likewise, it renews its design to further assert its technical vocation and didactic spirit. All this comes from four essential authors who perfectly exemplify, each in their own way, how to successfully tackle the challenges facing the sector today. 

“We continue to bet on very high-quality technical content. Apicius thus reinforces its didactic, educational, and informative nature,” adds Javi Antoja de la Rosa, director of the high-gastronomy magazine and the gastronomic publishing house's Projects. Thus, across 224 pages, over 25,000 words in Spanish, and 956 photographs, Apicius 31 examines the work of Eduard Xatruch, Oriol Castro, and Mateu Casañas (Disfrutar, Barcelona, two Michelin stars) and Mario Sandoval (Coque, Madrid, two Michelin stars). Also, 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 of their Bulli era, but with an undeniable personality of their own. Mario Sandoval, for his part, unveils the most significant aspects of Coque's proposal after its relocation to Madrid. The chef and his brothers' work is a celebration of excellence, and a dream come true, always maintaining the roots of the original restaurant. Indeed, Apicius 31 features, for the first time, a step-by-step photographic process of one of the house's most emblematic dishes: 'Lacquer-roasted suckling pig with crispy skin from the wood-fired oven.'