Apicius
"Apicius", winner of the National Gastronomy Award for Best
Publication, has just been named the best publication in the world at the
Gourmand World CookBook Awards, the Oscars of the gastronomic world. Ferran
Adrià was right when he said that "Apicius" is like a notary, but not only for
contemporary Spanish cuisine. In Spain, and throughout the world, a real
revolution is taking place in the world of cuisine, and "Apicius" is there to
capture it. Every three months it endeavours to show, in a unique way,
the latest developments in haute cuisine worldwide.The list of professional
collaborators reflects this progressive internationalisation and gives an idea
of the dimension they are taking on, and of the principles or philosophy of
these journals. A quarterly publication, "Apicius"offers content based on the
creations of prestigious chefs and the latest techniques on the gastronomic
scene. Culture and design. "Apicius" is the journal that keeps a record of
new developments, curiosities and great dishes.
"Apicius", winner of the National Gastronomy Award for Best Publication, has just been named the best publication in the world at the Gourmand World CookBook Awards, the Oscars of the gastronomic world. Ferran Adrià was right when he said that "Apicius" is like a notary, but not only for contemporary Spanish cuisine. In Spain, and throughout the world, a real revolution is taking place in the world of cuisine, and "Apicius" is there to capture it. Every three months it endeavours to show, in a unique way, the latest developments in haute cuisine worldwide.The list of professional collaborators reflects this progressive internationalisation and gives an idea of the dimension they are taking on, and of the principles or philosophy of these journals. A quarterly publication, "Apicius"offers content based on the creations of prestigious chefs and the latest techniques on the gastronomic scene. Culture and design. "Apicius" is the journal that keeps a record of new developments, curiosities and great dishes.