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    • Apicius

    • Apicius #29 December 2017 Apicius #29 December 2017
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      Apicius

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      sku: 15973

      Apicius #29 December 2017

      Filled With Innovations.  ‘We wanted to reach the point where we could delve deeper into the mind of the leading figures of contemporary cuisine. And at the same time, we wanted to enhance the educational side of the publishing house,’...

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    • Apicius #32 June 2019 Apicius #32 June 2019
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      sku: 20720

      Apicius #32 June 2019

      Two Projects. Two Realities. Two Truths. Because gastronomy doesn’t just work in one direction and so why shouldn’t we dedicate the 224 pages of the journal to two projects we’re fascinated by?  Edorta Lamo (Arrea!, Santa Cruz...

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    • APICIUS #30 MAY 2018 APICIUS #30 MAY 2018
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      sku: 19908

      APICIUS #30 MAY 2018

      Putting Dishes & Restaurants Under The Microscope.  224 pages and more than 41,000 words, Apicius 30 offers a meticulous explanation of creations by Jordi Cruz, a unique chef who blends talent with obstinacy to arrive at the profession’s...

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    • APICIUS #23 DECEMBER 2014
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      Apicius

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      sku: 10288

      APICIUS #23 DECEMBER 2014

      A Journal Of High Cuisine, A Magazine Of Knowledge & Technique. 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...

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    • Apicius #24 May 2015 Apicius #24 May 2015
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      Apicius

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      sku: 10300

      Apicius #24 May 2015

      Novelties, Curiosities & Great Dishes. Apicius offers contents based in the creations of prestigious chefs and the latest techniques in the gastronomic industry. Apicius pretends to show more than the mere didactic and formal aspects in which...

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    • Apicius #22 June 2014
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      Apicius

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      sku: 10278

      Apicius #22 June 2014

      Knowledge & Technique Aimed At Professional Chefs & 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...

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    • Apicius #27 December 2016 Apicius #27 December 2016
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      Apicius

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      sku: 11843

      Apicius #27 December 2016

      27th Edition, Apicius Crossed The 6000-Page Mark. "Apicius 27 wants to delve even deeper into different projects, from the most influential international ones to restaurants born from a clear desire to become a food destination. It is pure...

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    • Apicius #21 December 2013
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      Apicius

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      sku: 10253

      APICIUS #21 DECEMBER 2013

      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,...

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    • Apicius #19 December 2012
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      Apicius

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      sku: 10174

      APICIUS #19 DECEMBER 2012 (A)

      Brings Together The Most Representative Elements In International Gastronomy. A journal of the finest cuisine, a magazine of knowledge and technique aimed at professional chefs and connoisseurs. Explanations of the latest and most compelling...

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    • Apicius #03 December 2009
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      Apicius

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      sku: 10142

      Apicius #03 December 2009

      Brings The Interests Of Professionals & Chefs Closer Together. 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...

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    • APICIUS #28 JUNE 2017 APICIUS #28 JUNE 2017
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      Apicius

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      sku: 15012

      APICIUS #28 JUNE 2017

      50 Creations, 200 Dishes & 40,000 Words. Passion. Bravery. Independence. Essence. Respect. Happiness. Modesty. Effort. Persistence. Service. Generosity. Ambition. Boldness. Curiosity...

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    • APICIUS #26 JUNE 2016 APICIUS #26 JUNE 2016
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      Apicius

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      sku: 11604

      APICIUS #26 JUNE 2016

      Nothing But Excellence. Its aim is clearly expressed by the very cover of this publication, which shows "Textures of lobster" by Azurmendi (Larrabetzu, Biscay, Basque Country, three Michelin stars). Includes: How Spanish haute cuisine has surpassed...

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