Montagud Editores and Le Sanctuaire proudly presents the long-awaited English edition of Apicius.|
This journal of haute cuisine joins together culinary creations of the professionals most representative of the international gastronomical landscape, of which Ferran Adrià, Quique Dacosta, Andoni Luis Adúriz, Massimiliano Alajmo or Pascal Barbot constitutes famous examples. About 60 elaborations and the development of the most novel and interesting technologies shape this publication. A work of reference to professionals and lovers of cuisine. Published according to the most demanding quality standards, it offers a presentation of avant-garde, excellent photographs and articles reflecting the latest culinary techniques. Originally published in Spanish, it is now available in English.
Heston Blumenthal, the Roca brothers, Pierre Hermé, Quique Dacosta and Wylie Dufresne, among others, are some of the chefs that speak about their latest creations in the first edition of Apicius in English.
In Issue #2:
* Philippe Regol: Avant-garde, Globalization and New Terroirs
* Citrus Fruits. The Acid Trip.
Trip One: Michael Troisgros
Trip Two: Yumiko Aihara. Pascal Barbot
Trip Three: Santiago Orts. Rodrigo de la Calle
Trip Four: Corrado Assenza
* Enrico Cerea, Roberto Cerea & Paolo Rota: Raw Fish
* The Missing Link
Xosé Torres Cannas: Lamprey of the 21st Century
Michel Guérard: Lamprey of the 20th Century
* Eneko Atxa: Stealing the Soul of Mother Nature
* Pino Cuttaia: Pure Sicily
* Roger Viusà: I Love Thea! The biography of tea.
* Will Goldfarb: American Beauty
Download Issue #2 Sample PDF
For more information, please visit Apicius USA website.