Knowledge & Technique Aimed At Professional Chefs & Connoisseurs
Apicius #22 June 2014 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, Alex Atala, Andoni Luis Aduriz, Angel Leon, Rodrigo Begoña, Björn Frantzén, Rodrigo de la Calle, Pascal Barbot, Enrique Olvera, Grant Achatz, Jordi Roca, Massimo Bottura, René Redzepi, Quique Dacosta, Narisawa Yosihiro, Michel Bras, Virgilio Martinez, Martin Berasategui, Heston Blumenthal, Gastón Acurio, Carlo Cracco, Curro Noriega and Mario Rios, Kiko Moya.
- Paperback.
- Pages: 224.
- Language:English/Spanish.
- Published: 2014.
