Apicius #22 June 2014 features 60 haute cuisine recipes, chef interviews, and culinary techniques from leading names in international gastronomy.
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Apicius #22 June 2014

Apicius
SKU:
10278
|
UPC:
9770169751389
£18.49 £10.00 (Inc. VAT)
£18.49 £10.00 (Ex. VAT)
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Description

Apicius Issue 22

Apicius #22 June 2014 is a bilingual gastronomy journal dedicated to capturing the most influential voices, dishes, and techniques shaping contemporary haute cuisine. Designed for professional chefs, culinary students, and passionate food lovers, this edition blends in-depth articles, modern cooking methods, and exclusive access to some of the world’s most acclaimed chefs.

Featuring close to 60 preparations, this 224-page volume offers detailed recipes, technique breakdowns, ingredient profiles, and thought-provoking reviews from respected food critics. It showcases contributions from culinary greats including Albert Adrià, Alex Atala, Andoni Luis Aduriz, Ángel León, Björn Frantzén, Pascal Barbot, Enrique Olvera, Grant Achatz, Jordi Roca, Massimo Bottura, René Redzepi, Quique Dacosta, Michel Bras, Virgilio Martínez, Martín Berasategui, Heston Blumenthal, and more. Presented in both English and Spanish, it is as much a practical reference as it is an inspiring visual archive for anyone interested in fine dining and global gastronomy.

Content Highlights:

  • International gastronomy journal for chefs, culinary students, and serious food enthusiasts.
  • Exclusive chef features, insights, recipes, and techniques from over 20 globally renowned chefs.
  • Close to 60 detailed preparations covering a wide range of styles and methods.
  • High-quality photography showcasing dishes, plating styles, and culinary artistry.
  • Paperback
  • Pages: 224
  • Language: English/Spanish