{"product_id":"apicius-47-joan-roca-nacho-manzano-paco-morales-lera-cerdeno-madres","title":"APICIUS 47. Joan Roca, Nacho Manzano, Paco Morales, Lera, Cerdeño \u0026 Madres","description":"\u003cdiv\u003eFormat: 21 x 29.7 cm\u003c\/div\u003e\n\u003cdiv\u003eDistribution: Worldwide\u003c\/div\u003e\n\u003cdiv\u003eLanguage: Spanish and English\u003c\/div\u003e\n\u003cdiv\u003eLaunch: December 15, 2025\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSynopsis:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e      Before the stars, the cameras, and the rankings, there were other hands. Hands that didn't measure or weigh, but knew. Hands that cooked by instinct, by love, by necessity, and by habit. Women's hands. Mothers' hands. They cooked long before their children dreamed of becoming chefs. Before there were à la carte menus, tasting menus, or avant-garde techniques. They were already cooking. They cooked to feed, to care, to gather. To turn little into much. So that the table would always be a place to return to.\u003c\/div\u003e\n\u003cdiv\u003e      This issue of Apicius is a tribute. To those who came before. To those who laid the foundations unknowingly. To those who cooked without signing dishes, but signed destinies. Joan Roca, Paco Morales, Nacho Manzano, Iván Cerdeño, and Luis Lera are, today, benchmarks of Spanish cuisine. But before becoming great chefs, they were attentive children. They were children who smelled of sofrito and bread with chocolate. They were silent apprentices of teachers without schools. They were witnesses to knowledge passed down with wooden spoons, in low voices and with passionate souls. From their mothers, they learned to observe, to respect the product, to understand patience, to cook with care. To give without asking for anything in return. And also—though they didn't know it then—to move. Today, their cuisine has technique, recognition, and discourse. But when we scratch the surface, when we get to the essential, what we find is still that legacy: a way of loving through fire. To speak of a changing of the guard is not only to speak of generations. It is to speak of gratitude, memory, identity, and recognizing that the future is cooked with what has been inherited.\u003c\/div\u003e\n\u003cdiv\u003e      Because they weren't on magazine covers (until today), but they are in every dish. Because they didn't write recipes, but they etched them into memory. Because they didn't have stars, but they were guides. This issue of Apicius is for them. For all the mothers who gave life and craft. For those who cooked before cooking was an art. For those who continue to teach, unknowingly, through their children.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSummary:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis edition features \u003cu\u003e29 traditional recipes\u003c\/u\u003e prepared by Montserrat Fontané, Olga Sánchez, Nati Garcia, Minica Collantes, and Consuelo López.\u003c\/div\u003e\n\u003cdiv\u003eAnd also \u003cu\u003e29 contemporary creations\u003c\/u\u003e by El Celler de Can Roca, Casa Marcial, Noor, Lera, and Iván Cerdeño.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eMontserrat Fontané (Joan Roca’s mother)\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Roman-style squid\u003c\/div\u003e\n\u003cdiv\u003e• Montse’s cannelloni\u003c\/div\u003e\n\u003cdiv\u003e• Broad beans with black botifarra and mint\u003c\/div\u003e\n\u003cdiv\u003e• Pig’s trotters with turnips\u003c\/div\u003e\n\u003cdiv\u003e• Beef flank with morels\u003c\/div\u003e\n\u003cdiv\u003e• Traditional crema catalana\u003c\/div\u003e\n\u003cdiv\u003e  \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eJoan Roca (El Celler de Can Roca)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Vegetable consommé\u003c\/div\u003e\n\u003cdiv\u003e• Fresh and mature. Beetroot and apple sorbet, grapefruit foam, salt-cured zucchini, and impregnated kohlrabi. Parsnip and mushroom purée, grapefruit reduction, pickled cauliflower and shallot\u003c\/div\u003e\n\u003cdiv\u003e• Glazed eggplant, flame-roasted eggplant, pickled eggplant, creamy eggplant, peanut and tamarind sauce, fennel miso, citrus and buckwheat gel\u003c\/div\u003e\n\u003cdiv\u003e• Grilled snap peas with sake lees and green curry, pickled wild garlic, kohlrabi flower, pea purée, and pickled wasabi\u003c\/div\u003e\n\u003cdiv\u003e• Guinea fowl with cabbage, cabbage demi-glace, fermented red cabbage, sautéed black cabbage with butter, Brussels sprouts with mustard beurre blanc, and grilled frisetta green\u003c\/div\u003e\n\u003cdiv\u003e• Crema catalana with wild strawberries\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eOlga Sánchez (Nacho Manzano’s mother)\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\n\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e• Corn tortos with fried egg\u003c\/div\u003e\n\u003cdiv\u003e• Braised moritos\u003c\/div\u003e\n\u003cdiv\u003e• Fabada (Asturian bean stew)\u003c\/div\u003e\n\u003cdiv\u003e• Roman-style hake\u003c\/div\u003e\n\u003cdiv\u003e• Rice with Pitu de Caleya chicken\u003c\/div\u003e\n\u003cdiv\u003e• Rice pudding\u003c\/div\u003e\n\u003cdiv\u003e  \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNacho Manzano (Casa Marcial)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Torto, egg yolk, and salted sardine\u003c\/div\u003e\n\u003cdiv\u003e• Cod skin, eggplant, and truffle\u003c\/div\u003e\n\u003cdiv\u003e• Moors and Christians\u003c\/div\u003e\n\u003cdiv\u003e• Red beans, blueberries, and cured beef\u003c\/div\u003e\n\u003cdiv\u003e• Hake in its essence, salad juice, and hollandaise\u003c\/div\u003e\n\u003cdiv\u003e• Rice pudding, caramel crisp, and truffle\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eNati Garcia (Paco Morales’ mother)\u003cbr\u003e\n\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Cordoban salmorejo\u003c\/div\u003e\n\u003cdiv\u003e• Nati’s tripe\u003c\/div\u003e\n\u003cdiv\u003e• Roasted peppers with crystal shrimp\u003c\/div\u003e\n\u003cdiv\u003e• Esparragás chard with fried egg\u003c\/div\u003e\n\u003cdiv\u003e• Torrijas (Spanish-style French toast)\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003ePaco Morales (Noor)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Chicken curd, saffron, egg yolk, date, and caviar\u003c\/div\u003e\n\u003cdiv\u003e• Vegetable menestra with creamy corn and black mole\u003c\/div\u003e\n\u003cdiv\u003e• Beluga lentils, Wagyu A5, and sheep's butter\u003c\/div\u003e\n\u003cdiv\u003e• Red shrimp with bisque emulsion, chocolate picada, and Iberian pork belly\u003c\/div\u003e\n\u003cdiv\u003e• Carob cake\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eConsuelo López (Iván Cerdeño’s mother)\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e• Friday's soups\u003c\/div\u003e\n\u003cdiv\u003e• Manchego pisto\u003c\/div\u003e\n\u003cdiv\u003e• Stewed potato omelet\u003c\/div\u003e\n\u003cdiv\u003e• Partridge a la Toledana\u003c\/div\u003e\n\u003cdiv\u003e• Garlic rabbit\u003c\/div\u003e\n\u003cdiv\u003e• Cream-filled buñuelos de viento\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eIván Cerdeño (Iván Cerdeño)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Cheese and onion ice cream slice\u003c\/div\u003e\n\u003cdiv\u003e• Pickles, salted foods, and Cornicabra juice\u003c\/div\u003e\n\u003cdiv\u003e• Cauliflower tart, pickled young walnuts, and truffle\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar and spices\u003c\/div\u003e\n\u003cdiv\u003e• Hare sabayon with senator sauce\u003c\/div\u003e\n\u003cdiv\u003e• Pumpkin, yogurt, and tarragon\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eMinica Collantes (Luis Lera’s mother)\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e• Garlic soup in a pan\u003c\/div\u003e\n\u003cdiv\u003e• Beans with hare\u003c\/div\u003e\n\u003cdiv\u003e• Castilian menestra\u003c\/div\u003e\n\u003cdiv\u003e• Braised wild pigeon\u003c\/div\u003e\n\u003cdiv\u003e• Braised lamb trotters\u003c\/div\u003e\n\u003cdiv\u003e• Seasoned sheep's milk\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e\n\u003cdiv\u003e\n\n\u003cstrong\u003eLuis Lera (Lera)\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\u003cdiv\u003e• Entreased lettuce with pigeon cachuelas\u003c\/div\u003e\n\u003cdiv\u003e• Spring onion in lard with wild pigeon and Zamorano cheese\u003c\/div\u003e\n\u003cdiv\u003e• Partridge in pepitoria with chanterelles\u003c\/div\u003e\n\u003cdiv\u003e• Crabs and garlic rabbit\u003c\/div\u003e\n\u003cdiv\u003e• Wild boar snout with tomato\u003c\/div\u003e\n\u003cdiv\u003e• Barley, cocoa, and stout beer\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":56935070564684,"sku":"R073","price":45.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/AP47.png?v=1777903147","url":"https:\/\/montagud.com\/en\/products\/apicius-47-joan-roca-nacho-manzano-paco-morales-lera-cerdeno-madres","provider":"Montagud","version":"1.0","type":"link"}