Apicius 43 (eBook)

Format: 21 x 29.7 cm

Language: Spanish and English

Release: December 2024

Synopsis:

Talent and purpose. Apicius 43, the new edition of Montagud Editores' High Gastronomy Notebook, winner of the National Gastronomy Award and several Gourmand World Cookbook Awards, focuses on these key factors for Spain's undeniable global gastronomic appeal. Under the direction of Javi Antoja de la Rosa, with photography by Mikel Ponce and editorial coordination by Álex Cebrián, the publication analyzes a world-renowned establishment (Azurmendi) and four emerging projects (Palodú, Leartá, Ronquillo, and Suculent) that are already shaping—and will continue to shape—the way we understand this essential craft.

Five restaurants with a unique and personal philosophy, combining knowledge and where excellence shines. All this is presented across 224 pages, 75 creations, 133 photographs, nearly 300 recipes… and new sections and content. They delve into wine cellars with the 'Sommelier's Word' pages and explore the more personal side of each chef with enriching interviews. True to its principles as always, Apicius 43 offers more than ever.

Azurmendi *** is a well-established temple of international gastronomy. Eneko Atxa presents a comprehensive tour of the exceptional culinary experience offered there, unfolding (just as in the restaurant) through its breathtaking rooms. In each one, unique bites are presented with meticulous attention to detail.

Palodú It shines thanks to the dual culinary vision of Cristina Cánovas and Diego Aguilar. From the heart of Málaga, the stars here are the market, the seasons, and the reinterpretation of tradition… with an overwhelming personality. The duo captures this essence in black and white through meticulously crafted recipes.

In Leartá , led by Manu Lachica and Rita Llanes, pays homage to the region: Andalusia in general and Seville in particular. “We reflect on the accent, the hands, and the ways,” they explain, “through food and drink.” In these pages, specifically, through detailed recipes and first-person analyses.

Ronquillo , the family business that David Pérez and his sister Cecilia took over from their parents, embodies Cantabria and its people. This is reflected in creations that showcase traditional dishes and lessons learned from master chefs, which Pérez then infuses with essential guidelines for culinary success.

In Suculent , a successful concept in Barcelona, ​​showcases Tonet Romero's cuisine brimming with quality ingredients, common sense… and enjoyment: “Most of our creations are designed to be mopped up with bread,” says the chef. At Apicius 43, he reveals the secrets to preparing his most outstanding dishes.