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1 year subscription to Apicius

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  • Author:
  • Quique Dacosta, Jordi Roca, Joan Roca, Francis Paniego, Gastón Acurio, Eneko Atxa

  • Language:
  • Multilingual Edition: Spanish/English
  • Specifications:
  • Apicius 27(Nov'16) + Apicius 28 (May'17)
  • 21cm. x 29.7cm.
  • 224 pag.
  • 100+ fotografías a color
  • 100+ color pictures
  • Publisher: Montagud Reference: SUSAP1
  • 3 days* FREE!*
    • We deliver your order in 3 days if it's requested in a working day.
    • The shipment is free for Spain. We've special shipment fees for some products applicable to some countries.
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  • Price:61.00 €
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  • Units Add to cart

Apicius, published every six months (may and november), features content based exclusively on the creations of prestigious chefs, and on the latest techniques of the gastronomic scene. Culture and Design. Apicius is the journal that documents what’s new and of interest and great dishes, among many other things. The aim of Apicius is not only to share the educational and formal aspects wich underpin professional chefs’ work, but also those enjoyable bits and pieces that come within the realm of the rich and broad area of gastronomy. All these items are dealt with at a high quality and technical level, guarantedd by the editorial team of Apicius, wich has been producing content of this nature since 2003.

Apicius 21

1. Albert Adrià
2. Alex Atala
3. Andoni Luis Aduriz
4. Ángel León
5. Begoña Rodrigo
6. Björn Frantzén
7. Rodrigo de la Calle
8. Pascal Barbot
9. Enrique Olvera
10. Grant Achatz
11. Jordi Roca
12. Massimo Bottura
13. Rene Redzepi
14. Quique Dacosta
15. Yosihiro Narisawa
16. Michel Bras
17. Virgilio Martínez
18. Martín Berasategui
19. Heston Blumenthal
20. Gastón Acurio
21. Eneko Atxa
22. Carlo Cracco
23. Curro Noriega y Mario Ríos
24. Kiko Moya
25-45. Equipo de Sala de El Celler de Can Roca
Apicius 22

The Journal of Haute Cuisine stands up for emerging talents and sound, inspirational careers

Bold, provocative, with a touch of irreverence, and human. Very human. Right from the front cover, the 22nd issue of Apicius does away with all restraint to shed light on the visceral side of gastronomy. 17 emerging talents and acclaimed professionals are featured in an issue whose 224 pages exude blood, sweat, tears and passion.

Jordi Roca, David Muñoz, Ángel León, Édgar Núñez, Jordi Cruz, José Avillez. Virgilio Martínez & Pía León, Diego, Rafael and Mario Sandoval, Miguel Ángel de la Cruz, Grant Achatz, Sergi Arola, Jesús Escalera & Fer Covarrubia and Teresa Gutiérrez connect past and promising future, demonstrating the ascendancy of their talent. The solidity of these careers that marked a turning point in cutting-edge cuisine are brought together in Apicius 22 with the young men and women who are both defying and refusing to accept the concept of promise. Here are professionals who, each in their own time, have set the standards in contemporary cuisine, and whose names will be on everybody’s lips in the years to come. And it is the transmission of these values that is the legacy of this publication by Montagud Editores.

Apicius 22 places special emphasis on the transmission of passions between members of the same family and between couples united by gastronomy. Shared lives and dreams that run parallel to the consolidation of cuisine as a cultural engine for progress.

Since its very first issue in 2003, Apicius has constantly been “contemporary cooking’s faithful witness”, as originally predicted by Ferran Adrià. “Apicius was always a step ahead in spotting what was happening with gastronomy; regarding the rise and importance of cutting-edge chefs, who, through their work, were able to elevate a previously disparaged profession, reach levels of outright genius, shake up thinking minds”, affirms Jãvi Antoja de la Rosa, the journal’s editor-in-chief. “It is an obligation to write with the best penmanship, with an exquisite instrument. And it must be about two concepts: courage and creativity. That is what contemporary cuisine is about. It is like lowering your hand at the centre of the universe and feeling how your spiritual side rises up beyond your material being. And seeing the danger from close up,” reveals Antoja in his editorial in Apicius 22. An issue written with “an eye on the world of gastronomy” and “with great care for penmanship”.

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