A Journal of High Cuisine.
A magazine of knowledge and technique aimed at professional chefs and connoisseurs.
- It brings together the most representative elements in international gastronomy: explanations of the latest and most compelling techniques, close to 60 preparations and reviews from some of today's most important critics together with in-depth research of gastronomic products used in haute cuisine, newest trends and sources of inspiration.
- This issue features chefs: Albert Adrià,MRodrigo de la Calle, Grant Achatz, Jordi Roca, Martin Berasategui, Heston Blumenthal, Gastón Acurio and many more!
- Paperback. Pages: 224. Language: English/Spanish.
- Published:12/13. ISBN:97701697513896.