{"product_id":"apicius-34-ebook","title":"Apicius 34 (eBook)","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e 21 x 29.7 cm\u003c\/strong\u003e \u003cbr\u003e77 creations\u003cbr\u003e \u003cstrong\u003e269 ​​preparations\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eWorldwide distribution\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003eLANGUAGE:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBilingual edition (Spanish, English)\u003c\/div\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003eEvery six months (with one issue in May and another in November), Apicius aims to showcase, in a unique way, the latest developments in haute cuisine worldwide. The list of professional contributors reflects this growing internationalization and gives an idea of ​​the scale it is reaching, as well as the principles and philosophy behind these publications. Published twice a year (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques in the culinary world. Culture and design. Apicius is the publication that documents new developments, curiosities, and outstanding dishes. Apicius seeks to highlight not only the educational and formal aspects that support professionals, but also the pleasurable elements that enrich the vast and complex world of gastronomy. All aspects are addressed with a high level of quality and technical expertise, guaranteed by the Apicius editorial team, which has been compiling content of this kind since 2003. Since 2003, marking a turning point in the gastronomic publishing scene, the thirty-fourth edition of the high gastronomy notebook from Montagud Editores is released with a commitment to content more determined than ever.\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cdiv\u003eThus, and beyond the\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e77 creations\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eand their\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e269 ​​preparations\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewhich are included in its 224 pages, Apicius 34 analyzes in great detail the most significant proposals of essential restaurants of Spanish cuisine.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBagá* (Pedro Sánchez)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eTheir kitchen (1 Michelin star) is constantly evolving, much like their local gardens and markets, which serves as both motivation and the perfect excuse to ensure that every visit to the restaurant is unique. A dynamic tasting menu incorporates new, unique, and sometimes unusual dishes each week, captivating even the most inquisitive diners and keeping them constantly engaged. Bagá is not your typical restaurant; it follows the design of a classic French bistro: a bar with four stools in direct contact with the kitchen and just three tables, with a maximum capacity of 15 diners. At Bagá, everything is as it seems, since you can see what's happening in the kitchen from anywhere in the dining room. Bagá, where nothing is left to chance.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eLes Cols** (Fina Puigdevall, Manel Puigvert, Martina Puigvert, Clara Puigvert, Carlota Puigvert)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eHis cuisine conveys so much with so few elements. He likes to strip dishes down to their essence, without losing their poetry. It's a sober yet essential cuisine; refined yet generous. It transmits sincerity, balance, austerity, and naturalness in an authentic and emotive way, with passion, intuition, and sensitivity. It's a cuisine of the landscape and seasonality, of locally sourced ingredients. A sustainable cuisine in a globalized world increasingly lacking in authenticity. One of the most beautiful gastronomic offerings on the current scene. Les Cols boasts two Michelin stars.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eBait* (Aurelio Morales)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003eAfter training and holding leadership and creative positions in some of the country's most renowned culinary establishments, Aurelio Morales has reached the maturity to define his own cuisine while retaining the youthful energy to continue developing it. His contemporary, progressive, and free-spirited cuisine is strongly influenced by the Mediterranean, though he never forgets his Madrid roots, ultimately rounding out his unique style. This vibrant life and culinary journey has been rewarded with his first Michelin star in the 2018 edition of the prestigious guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eAürt* (Artur Martínez)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e Artur Martínez's cuisine is designed to foster a sense of connection and easy interaction with diners. Two tables seat 15 guests in a comfortable space located in the lobby of the Hilton Diagonal Mar. Aürt's culinary style (1 Michelin star) is defined by Martínez's now-famous phrase: \"I prefer thoughtful simplicity to forced complexity.\"\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003eMonte (Xune Andrade)\u003c\/strong\u003e\n\u003c\/div\u003e\n\n \u003cdiv\u003e“We are passionate about our surroundings and their potential. That's why, at Monte, we try to interpret them through the act of sitting down to a meal.” This mantra permeates any conversation with Xune Andrade. After a brief stint in the Spanish capital, Xune begins to realize that running away isn't the answer. His true destiny lies in cooking his land… in his own land.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56936708702540,"sku":"R060D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A34.jpg?v=1785488004","url":"https:\/\/montagud.com\/en\/products\/apicius-34-ebook","provider":"Montagud","version":"1.0","type":"link"}