Processing your selection. Please wait...
Books > Periodicals > Apicius Magazine

Apicius 20

Apicius 20

Rollover to zoom

Bookmark and Share
Apicius, Journal of Haute Cuisine More...
  • SKU: L325 5
  • $59.00

Out of Stock
If you wish to back order the item, you may add it to your cart.

Signup for Stock Notification


Apicius, Journal of Haute Cuisine

Joan Roca (El Celler de Can Roca, Girona, Spain) presents the 20 most important dishes of El Celler de Can Roca.
Daniel Ovadia Paxia, Mexido D.F., Mexico). The cuisine at Paxia swings constantly between an ancestral tradition of ingredients and customs and a bold quest for innovation.
Ricard Camarena (Ricard Camarena, Valencia, Spain). When the music became gastronomy.
Jordi Roca ((El Celler de Can Roca, Girona, Spain) Smell is the sense that El Celler de Can Roca wants to develop. It swiftly becomes a memory, creating emotions.
Björn Frantzén (Frantzén Lindeberg, Stockholm,Sweden. Björn feels an authentic passion for the product. However, do not wait for big speeches on the respect for the seasons, for nature, respect for traditions, relationships with producers ... the usual blah blah blah.
Eneko Atxa (Azurmendi, Larrabetzu, Vizcaya, Spain). Humble start, reinvention of the concept (space and gastronomic discourse: from the traditional to the avant-garde), firm commitment to creative cuisine.
Francis Paniego (El Portal de Echaurren,Ezcaray, La Rioja, España)I could bet the little finger of my left hand (Samurai-style) that 2013 has been Francis’s best year in every sense (and should see him reaping the rewards...)
Quique Dacosta (Quique Dacosta Restaurante, Denia, Alicante, Spain)Mediterranean Flavour made in the moon
Dan Hunter (Royal Mail, Australia)
Josep Roca (Celler de Can Roca, Girona, Spain)
Gastón Acurio (Astrid y Gastón, Lima, Perú). Gastón will go down in history as the first chef to have been able to turn cuisine into a social weapon, a tool for integration and dignification.
Germán Carrizo (Vuelve Carolina, Valencia, España)Having only recently turned thirty, he has become a standard-bearer for Valencian gastronomy in two restaurants. That’s just the way he is
Fernando Saenz (Grate, Viana, Spain)The ice cream whisperer
Ferran Adria (El Bulli Fundation, Gerona, Spain)Gastón Acurio is a tale of magical realism or an Italian neo-realist fable...
Vicente Patiño (La Embajada, Valencia, Spain) Feelings of peace and tranquillity have brought out the best in his cooking, even exceeding the heights of his best times.
Felipe Bronze (Oro, Rio de Janeiro, Brazil) A new way to understand the avant-garde cuisine in Brazil

Softcover, 224 pages. English and Spanish.

Product Ratings and Reviews

    No reviews yet.

You must be logged in to add reviews. Please click to here to login or create an account.