APICIUS 20 analyzes 20 best dishes from El Celler de Can Roca. The top 20 dishes from the best restaurant of the world. That is the challenge of APICIUS 20, which provides a complete and comprehensive retrospective of El Celler de Can Roca through the 20 dishes that have settled a milestone in Joan, Josep and Jordi Roca’s restaurant in Girona, Spain.
Javi Antoja de la Rosa, the Journal of Haute Cuisine’s Editor-in-chief and managing director of Montagud Editores, portrays one by one the members of the family saga that has made history in the contemporary kitchen. The wide array of recipes, stories, curiosities and anecdotes about the Roca brothers along with an exquisitely crafted artwork make up the bulk of the latest issue of the "notary of the contemporary cuisine", as Ferran Adrià once defined the Journal.
APICIUS 20 travels to Mexico, Brazil, Peru, Australia, Sweden and obviously also to Spain. "We do not believe in borders in gastronomy. We believe in the soul of the cuisine: the Cooks, wherever they are from ", said Javi Antoja de la Rosa, APICIUS’ Editor-in-chief.
Published both in English and Spanish, APICIUS also takes a snapshot of chefs from all around the globe who follow the trail set by the Roca brothers. Among these, Quique Dacosta (Quique Dacosta Restaurant), Bjorn Frantzén from Sweden (Lindeberg), Daniel Ovadia (Paxia) from Mexico, Eneko Atxa (Azurmendi), Dan Hunter (Royal Mail Hotel) from Australia and Felipe Bronze (Gold) from Brazil.
The cover of APICIUS 20 is a tribute to the creative spirit and attachment to the homeland of the Joan, Josep and Jordi Roca brothers, dressed-up for such a special occasion: the Journal is celebrating its 10th anniversary.