[apicius6] ALEX ATALA. THIERRY MARX... (eBook)

192 pages
Apicius in eBook format
Worldwide distribution

Every six months (with one issue in May and another in November), it aims to showcase, in a unique way, the latest developments in high gastronomy worldwide. The list of professional contributors reflects this progressive internationalization and gives an idea of the dimension they are taking on, and what the principles or philosophy of these notebooks are. Published biannually (May and November), Apicius offers content based on the creations of prestigious chefs and the latest techniques in the gastronomic scene. Culture and design. Apicius is the notebook that records novelties, curiosities, and great dishes. Apicius aims to show not only the didactic and formal aspects that support professionals but also those pleasurable elements that round out the rich and broad term that is gastronomy. All these aspects are treated with a high qualitative and technical level, guaranteed by the Apicius editorial team, which has been collecting content of this kind since 2003.