Apicius 41 (eBook)

Apicius 41 It documents these complicated but fortunate paths through 224 pages, more than 60 creations in detail, almost 400 processes and more than 85 images of Mikel Ponce . In addition to the direction of Javi Antoja de la Rosa is in charge of editorial coordination. Álex Cebrián . We're talking about four restaurants with a unique and personal philosophy, where knowledge is combined and excellence shines. They are:

NOOR . Paco Morales' reinterpretation of Andalusian cuisine is now enriched with the incorporation of New World ingredients. Thus, the chef presents a complete tasting menu at Apicius 41, showcasing labneh, khann, and his legendary karim; as well as peppers, tomatoes, corn, and even the unique huitlacoche.

The Library . Not everything has been invented in plant-based cuisine… From his restaurant at the Hotel Alma in Pamplona, ​​Leandro Gil shares knowledge and recipes where, among other things, he highlights 'weeds', reflects on 'vegetable salt', and uses mucilage and roots—specifically, broccoli and white thistle. All this without giving up Iberian ham or caviar lentils.

Amelia by Paulo Airaudo . There's an outsider right on La Concha Beach. With excellence as his guiding principle, unafraid of the words 'dedication' and 'sacrifice', Paulo Airaudo serves perfection at Amelia. Apicius 41 showcases his modern cuisine with Italian and Asian influences through dishes like 'Pichón', 'Cappelletto', and 'Chawanmsushi', among other creations.

Omeraki . The most popular TV chef after Karlos Arguiñano is a true guardian of his craft, boasting decades of experience at the stove and shaping Madrid's gastronomic history with the legendary NO-DO restaurant. Omeraki, the most personal project of Alberto Chicote, now in his fifties, arrives in black and white with unique, standout creations and an in-depth interview.