[apicius4] CELLER CAN ROCA, QUIQUE DACOSTA... (eBook)

192 pages
Apicius in eBook format
Worldwide distribution


Every six months (with one issue in May and another in November), it uniquely showcases the latest developments in high-end gastronomy worldwide. The list of professional contributors reflects this progressive internationalization and provides an idea of the growing scope and the principles or philosophy behind these journals. Published semi-annually (May and November), Apicius features content based on the creations of prestigious chefs and the latest techniques in the gastronomic scene. Culture and design. Apicius is the journal that highlights news, curiosities, and great dishes. Apicius aims to show not only the didactic and formal aspects that support professionals but also the pleasurable elements that round out that rich and broad term which is gastronomy. All these aspects are treated with a high qualitative and technical standard, guaranteed by the Apicius editorial team, which has been compiling content of this nature since 2003.