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Apicius

  • Apicius #02 June 2009

    APICIUS #02 JUNE 2009

    Full Of New Ideas & Skills.  A journal of high cuisine, a magazine of knowledge and technique aimed at professional chefs and connoisseurs. It brings together the most representative...

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  • Apicius #03 December 2009

    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...

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  • Apicius #20 June 2013

    Apicius #20 June 2013

    Edition #20. El Celler De Can Roca. A journal of finest cuisine, a magazine of knowledge and technique aimed at professional chefs and connoisseurs alike. Joan Roca (El Celler de Can...

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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:...

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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...

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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...

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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...

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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...

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  • 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...

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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...

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