{"product_id":"apicius-38","title":"Apicius 38","description":"\u003cp\u003e \u003cstrong\u003e224 pages\u003cbr\u003e 21 x 29.7 cm\u003cbr\u003e Worldwide distribution\u003c\/strong\u003e\u003cbr\u003e \u003cstrong\u003eLaunch May 2022\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv\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\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eAcross 224 pages and 60 meticulously detailed creations, the 38th edition of the Apicius Haute Gastronomy Notebook continues to highlight the vibrant state of Spanish cuisine. “It’s stronger than ever,” states Javi Antoja de la Rosa, the publication’s director, in his editorial. The book showcases the work of four very different restaurants, each with its own unique concept and cuisine, but all of which have reached the highest levels of gastronomic excellence by following their own paths. Furthermore, through their recipes, the detailed preparation of their dishes, and introductory texts analyzing the restaurant’s philosophy, the book demonstrates how these establishments contribute to attracting quality tourism, promoting sustainability, supporting rural communities, and preserving culinary heritage, among other things.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eUrdániz Mill\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Urdániz, two Michelin stars). David Yárnoz in the kitchen and Jaione Echarri in the dining room have earned the respect of the public, the profession, and critics from an extreme rural setting: the remote Navarrese town of Urdániz. From their restaurant, they cook and challenge in equal measure. Proof of this lies in the 15 recipes that Yárnoz presents at Apicius 38. “What a great chef David Yárnoz is. Elegant, original, daring, subtle…”. José Carlos Capel, food critic for El País.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eCoke\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Madrid, two Michelin stars). Brothers Mario, Rafael, and Diego Sandoval (heading the kitchen, dining room, and wine cellar, respectively) belong to one of the great families of Spanish hospitality. From Coque, in one of Madrid's most exclusive and central areas, they forge pure excellence. They draw their ingredients from El Jaral de la Mira, their own estate in the Sierra de Madrid mountains, from which they have also launched several projects focused on sustainability and the preservation of agricultural varieties. At this edition of Apicius, they present 23 dishes from Coque's tasting menu, which includes a cocktail, appetizers, bread, and desserts. \"For its cuisine, its service, its wine cellar, there's no doubt that Coque is already a giant.\" Carlos Maribona, food journalist for ABC.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003ePike\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Fuengirola, one Michelin star). Diego Gallegos is one of the most unique chefs on the Spanish culinary scene. The focus of his cuisine is freshwater fish, sourced from aquaculture, and prepared with the utmost care; this has earned him a Michelin star. At Apicius 38, he presents recipes featuring sturgeon, trout, and catfish, among others, complemented by products such as herbs from his own aquaponic system, which he has built next to the restaurant. “Going to Sollo is much more than a gastronomic experience.” Michelin Guide.\u003c\/div\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003eKaleja\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Málaga, one Michelin star). Dani Carnero, one of the most respected and admired chefs among his peers, has transformed Kaleja into a veritable haven of passion. This approach to cooking, which evokes time, craftsmanship, tradition, and the culinary memory of Andalusia, results in creations that are both sublime and succulent. He unravels 14 of them in this edition of Apicius. “A restaurant that offers a cuisine that defies conventional labels thanks to an intuitive vision of tradition.” Pilar Salas, food journalist for the EFE news agency.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49192197849420,"sku":"R064","price":45.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP38.png?v=1777902326","url":"https:\/\/montagud.com\/en\/products\/apicius-38","provider":"Montagud","version":"1.0","type":"link"}