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. In Spanish.
In Issue #4 (Spanish):
TUNA SPECIAL: EN ROUTE FROM THE MEDITERRANEAN TO JAPAN
1. PURSE SEINE FISHING
To Closed Sea. Paco Marfull.
Tuna Farm.
Purse Seine Fishing.
Slaughter on the Farm.
Factory Entrance.
Ictiológica Tab.
Captive Breeding of Tuna, an Alternative Future? Silvia Reeds.
2. JAPAN
Tsukiji Global Fish Market. Julio Lopez.
Tuna in Tsukiji.
A Day in Tsukiji.
Knives and Cuts.
Cutting Step by Step.
Parts.
3. APPLICATIONS
Carme Ruscalleda.
Luigi Pomata.
Angel León.
PAUL LIEBRANDT "Concentrate on what you have in hand. Excellence is in the details."
JORDI ROCA "I would get a DESSERT that will become a PERFUME"
ANDREA BERTON Trussardi Colorful Kitchen
DAN BARBER The Guru of High Gastropolítica
ANGEL LEÓN Diatoms and Plankton
For more information, please visit Apicius USA website.
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