Apicius 35 (eBook)

With more pages than ever: 256! With more recipes and more preparations than ever. A complex Apicius and 10 chefs. The situation dictates. But here it is. We thank each of the protagonists of this edition for their effort and involvement in these challenging times. Our gratitude (that of Montagud Editores) extends to all who suffered, suffer, and will suffer for wanting to continue doing what they love most: making their diners happy. Our goal, and we hope we are achieving it, is that you never feel that this house, born in 1906, is stepping aside. On the contrary, we feel more empathetic than ever, wishing to be part of any service in your restaurants. You are immense. Let's make this wonderful publishing profession more meaningful than ever. Let's keep writing stories that will eventually become the History of Gastronomy.

The space where Joan, Josep, and Jordi Roca used to hold events is now a RESTAURANT —in capital letters and with all its letters— where historic, classic, and essential dishes from El Celler de Can Roca are served. Variety is guaranteed, as the number of creations that have come out of the kitchen of the three-Michelin-starred restaurant is close to a thousand. The infinite continuity of that bond with the client that only the brothers know how to establish is also guaranteed.

From his Molino de Mareas with three Michelin stars, Ángel León has unveiled a myriad of marine gastronomic possibilities to the world… and he has only just scratched the surface. Thus, the recipes that the chef presents in Apicius 35, with the majestic ‘Tuna Shank’ on the cover, are groundbreaking and the result of continuous and unprecedented research.

Does Diego Guerrero's gastronomic journey have an end? It doesn't seem so… With a newly opened research studio and a successful restaurant in the venue that housed more than one night owl in the ‘noughties’, he maintains the two-starred DSTAgE as one of Madrid's most coveted. It's no wonder: the menu, always faithful to the maxim "cuisine without labels because it doesn't need them," surprises, delights, and entertains in equal measure.

A small place in the historic center of Marbella, the best produce sought and lovingly transported from any corner of Spain, a wine list that seeks to pay homage to small winemakers… and two Michelin stars. Marcos Granda, a restaurateur as atypical as he is meticulous, has found a winning formula called Skina. "Jewels are usually found in unique spaces," the guide's inspectors attest.

Juanlu Fernández, who began working as a pastry chef and then traveled through several renowned restaurants, was second-in-command at Aponiente for a decade. From LÚ, he looks at that French cuisine in which Escoffier and Carême are indispensable, with his feet firmly planted in Jerez de la Frontera. With a proposal he defines as "avant-garde of the rearguard," and which has earned him a Michelin star, he masters sauces and cooking points like few others.

Canarian gastronomy —with much of its origin in necessity and isolation— is a cultural treasure as valuable as it is unknown. Safe Cruz, along with Aída González, has set out to change that from Madrid. No one better than him: from a Tenerife family of farmers, and after working in restaurants on the Iberian Peninsula and the rest of Europe, he "is trained in pure Canarian cuisine," explains the restaurant.

With more than 25 years of experience behind him, and a myriad of lessons learned in the emblematic family business Café de París, José Carlos García defines himself, above all, as a lover of produce; Andalusian in general and Malaga in particular. In addition to treating it with care and mastery, he applies techniques inspired by those of the great European masters with whom he worked at the beginning of his career.

Adelf Morales has an unparalleled 'gastronomic resume'. The chef, who discovered restaurants like Arzak, Casa Botín, and the now-defunct Jockey on family trips in his childhood, has worked in three-starred restaurants in San Sebastián, in Valencia, in Italy… and in Japan. He spent three years there, eating and working. In 2009, he opened Topik, his own project in Barcelona, with his wife, Eva Mele.

Along with his ‘musketeers’ Víctor and Jorge, Dani Lechuga has been at the helm of a project as genuine as it is essential for almost three decades. He adapts to the times with astonishing agility, but there is always a common denominator: meat. Thus, in Bardeni, very close to the Sagrada Familia, the best cuts cooked to perfection coexist with delicious preparations, great stews, and a nod to the cuisine of other countries.