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Apicius

  • APICIUS MAGAZINE 29 APICIUS MAGAZINE 29

    APICIUS MAGAZINE 29

    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 #23 DECEMBER 2014

    APICIUS #23 DECEMBER 2014

    A Journal Of High Cuisine, A Magazine Of Knowledge & Technique. Apicius #23 December 2014 brings together the most representative elements in international gastronomy: explanations of the latest and most compelling techniques. Close to 60...

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  • Apicius #24 May 2015 Apicius #24 May 2015

    APICIUS #24 MAY 2015

    Novelties, Curiosities & Great Dishes. Apicius #24 May 2015 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...

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  • Apicius #22 June 2014

    APICIUS #22 JUNE 2014

    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...

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  • Apicius #27 December 2016 Apicius #27 December 2016

    APICIUS #27 DECEMBER 2016

    Apicius Magazine Issue 27 Apicius #27 December 2016 delves even deeper into different projects, from the most influential international ones to restaurants born from a clear desire to become a food destination.  Includes:  Toño...

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  • Apicius #21 December 2013

    APICIUS #21 DECEMBER 2013

    A Journal of High Cuisine. Apicius #21 December 2013 is 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...

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  • Apicius #03 December 2009

    APICIUS #03 DECEMBER 2009

    The Interests of Professionals & Chefs  Apicius #03 December 2019 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 #28 June 2017 Apicius #28 June 2017

    APICIUS #28 JUNE 2017

    Apicius Issue 28 Passion. Bravery. Independence. Essence. Respect. Happiness. Modesty. Effort. Persistence. Service. Generosity. Ambition. Boldness. Curiosity. Memory...

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  • Apicius #20 June 2013

    APICIUS #20 JUNE 2013

    Apicius Edition 20.  Apicius #20 June 2013 is a journal of finest cuisine, a magazine of knowledge and technique aimed at professional chefs and connoisseurs alike. Joan Roca (El Celler de Can Roca, Girona, Spain) presents the 20...

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  • Apicius #02 June 2009

    APICIUS #02 JUNE 2009

    Full Of New Ideas & Skills.  Apicius #02 June 2019 is 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...

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