{"product_id":"apicius-46-camarena-txispa-ama-manu-franco-ebook","title":"APICIUS 46. Camarena, Txispa, Ama, Manu Franco (eBook)","description":"\u003cp\u003e\u003cstrong\u003eAuthors: Ricard Camarena (Ricard Camarena), Tetsuro Maeda (Txispa), Manu Franco (La Casa de Manolo Franco), Javi Rivero and Gorka Rico (Ama).\u003c\/strong\u003e\u003c\/p\u003e\u003cdiv\u003eFormat: eBook\u003c\/div\u003e\u003cdiv\u003eDistribution: worldwide\u003c\/div\u003e\u003cdiv\u003eLanguage: Spanish and English\u003c\/div\u003e\u003cdiv\u003eRelease: September 29, 2025\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eRicard Camarena (Ricard Camarena, 2 Michelin stars)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eThere are chefs who cook. And there are others who think about cuisine. Who understand it as a language, as a way of being in the world. Ricard Camarena belongs to that second species. The one that doesn't need to shout to be heard. Who constructs dishes as if writing music: with harmony, with precision, with emotion. In Apicius, we pay homage to those who lead the way. And Ricard does. From Valencia, with his own voice, elegant and radically honest. A chef admired by all other chefs. For his talent, for his knowledge, for his way of understanding flavor as something vibrant, alive, connected to the land and to time. In the new issue of Apicius, Camarena is as he should be: in depth, in detail, with respect and with light. Because some trajectories cannot be summarized. They are studied. They are celebrated. And his is one of them.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eTetsuro Maeda (Txispa, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eAt Apicius, we have never felt the need to ask for permission to tell what burns. We are not afraid of intensity. We don't embellish talent. We don't soften the pulse. If a chef shines, if their story deserves to be told, we do it. With their name, surname, skin, smoke and soul. And that's why, Txispa will be in the next issue of Apicius. Because greatness is not measured by the size of the city, nor by the stars that hang. It is measured by what it leaves inside you. We saw it. We felt it. And now we put it on paper. With the same force with which Tetsuro ignites each service.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eManu Franco (La Casa de Manolo Franco, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eThere are decisions that are not thought through. They are felt. Like an ancient calling, as if blood whispered in your ear. Manu Franco had everything to keep traveling around the world: he was one of the great sports journalists in this country, with the roar of engines as a soundtrack and Formula 1 as home. Until one day, he decided to stop. To return. To look inward. And then the inevitable happened: La Casa de Manolo Franco, that humble family restaurant full of memories, became the new circuit. But here there are no podiums or flags. Only depth, work, and emotion. From that corner in the mountains of Madrid — hidden but incandescent — Manu has built a place that illuminates without needing to make noise. A gastronomic lighthouse where excellence is served with simplicity, and where every dish tells more than any sports chronicle. For all this, Manu Franco is in Apicius. Because his story is fuel for the soul. And because, sometimes, stopping running is the best way to get there.\u003c\/div\u003e\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eJavi Rivero and Gorka Rico (Ama, 1 Michelin star)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003eFrom Tolosa, with the calm strength of those who know their land intimately, Javi and Gorka cook with intact emotion and their feet firmly planted on the ground. At AMA, every dish is an act of love for what they have absorbed since childhood. An honest, brilliant, and quiet way of doing things very well. At Apicius, we believe that talent multiplies when shared. And they do it like few others: they shed light on their suppliers, elevate those who work the land, fishing, craftsmanship, with the same passion with which they assemble a dish or open the restaurant door. AMA is in the new issue of Apicius because their cuisine deserves to be told. Because their story —deep, generous, unpretentious— speaks to us of what truly matters. And because when substance, truth, and sensitivity go hand in hand, the page burns. This is how this report burns.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":57686888907084,"sku":"R073D","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/A46.jpg?v=1785488299","url":"https:\/\/montagud.com\/en\/products\/apicius-46-camarena-txispa-ama-manu-franco-ebook","provider":"Montagud","version":"1.0","type":"link"}