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Apicius

  • Apicius #29 December 2017 Apicius #29 December 2017

    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

    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

    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

    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

    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

    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

    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 #19 December 2012

    Apicius #19 December 2012

    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 #28 June 2017 Apicius #28 June 2017

    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

    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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  • Apicius #21 December 2013

    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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