Apicius #21 December 2013 features 60 haute cuisine recipes, chef interviews, and culinary techniques from global gastronomic leaders.
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Apicius #21 December 2013

Apicius
SKU:
10253
|
UPC:
97701697513896
£20.49 £10.00 (Inc. VAT)
£20.49 £10.00 (Ex. VAT)
Current Stock:
15
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Description

Apicius Issue 21

Apicius #21 December 2013 is a bilingual gastronomy journal dedicated to the art, science, and creativity of haute cuisine. Aimed at professional chefs, culinary students, and discerning food lovers, this edition combines in-depth articles, advanced techniques, and exclusive chef features from some of the most influential figures in global gastronomy.

Inside, you’ll find close to 60 preparations, detailed explanations of contemporary cooking methods, and critical reviews from leading voices in the culinary world. This issue features Albert Adrià, Rodrigo de la Calle, Grant Achatz, Jordi Roca, Martín Berasategui, Heston Blumenthal, Gastón Acurio, and more—offering rare insight into their creative processes and signature dishes. With bilingual text in English and Spanish, the 224-page paperback blends practical guidance with inspiration, making it a valuable reference for anyone passionate about fine dining and modern gastronomy.

Key Features:

  • International gastronomy journal written for chefs, students, and culinary enthusiasts.
  • Exclusive chef features, interviews and recipes from world-renowned chefs.
  • Close to 60 preparations showcasing advanced techniques and global influences.
  • High-quality photography capturing plating, ingredients, and culinary artistry.
  • Paperback
  • Pages: 224
  • Language: English/Spanish