[apicius20] ICONIC PLATES CELLER DE CAN ROCA..

The 20 best dishes from El Celler de Can Roca. That's the premise of APICIUS 20, which offers a comprehensive and extensive retrospective of El Celler de Can Roca through the 20 dishes that have marked a turning point for the restaurant run by brothers Joan, Josep, and Jordi Roca in Girona, Spain. Javi Antoja de la Rosa, director of the High Gastronomy Notebook and Montagud Editores, portrays each member of this family saga that has already made history in contemporary cuisine. The extensive collection of recipes, stories, curiosities, and anecdotes about the Roca brothers, along with exquisitely crafted photographs, make up the bulk of the latest issue of the "notary of contemporary cuisine," in the words of Ferran Adrià.

APICIUS 20 travels to Mexico, Brazil, Peru, Australia, Sweden, and, of course, Spain. “We don’t believe in borders in gastronomy. We believe in the soul of cooking: in the chefs (wherever they’re from),” says Javi Antoja de la Rosa, director of APICIUS. Published in Spanish and English, APICIUS also profiles chefs from around the world who are following in the footsteps of the Roca brothers. Among them are Quique Dacosta (Quique Dacosta Restaurante), the Swede Bjorn Frantzén (Lindeberg), the Mexican Daniel Ovadía (Paxia), Eneko Atxa (Azurmendi), the Australian Dan Hunter (Royal Mail Hotel), and the Brazilian Felipe Bronze (Oro).

The cover of APICIUS 20 is a tribute to the creative spirit and attachment to their homeland of the brothers Joan, Josep and Jordi Roca, dressed for the big occasions as the publication commemorates its tenth anniversary this 2013.