Sign In with us and become a Montagud's Club member. You'll get access to discounts and interesting offers. Or Log In if you're already a member

Apicius 22

Apicius 22
Apicius 22 8.jpg Apicius 22 12.jpg Apicius 22 17.jpg Apicius 22 3.jpg Apicius 22 6.jpg Apicius 22 14.jpg Apicius 22 5.jpg Apicius 22 15.jpg Apicius 22 21.jpg Apicius 22 10.jpg Apicius 22 19.jpg Apicius 22 cover Apicius 22 2.jpg Apicius 22 18.jpg Apicius 22 4.jpg Apicius 22 16.jpg Apicius 22 11.jpg Apicius 22 9.jpg Apicius 22 7.jpg Apicius 22 13.jpg Apicius 22 22.jpg Apicius 22 20.jpg
  • Author:
  • Jordi Roca, Sergi Arola, Grant Achatz, Ángel León, Virgilio Martínez, Mario Sandoval, David Muñoz

  • Language:
  • Multilingual Edition: Spanish/English
  • Specifications:
  • 224 páginas/pages
  • 21 x 29,7 cm
  • Distribución Mundial
  • Worldwide Distribution
  • Publisher: Montagud Reference: R048
  • 3 days* FREE!*
    • We deliver your order in 3 days if it's requested in a working day.
    • The shipment is free for Spain. We've special shipment fees for some products applicable to some countries.
    • Add this product to your cart and log in so we can accurately calculate the shipment cost.
  • Price:35.00 €25.00 €
  • Units Add to cart

The Journal of Haute Cuisine stands up for emerging talents and sound, inspirational careers

Bold, provocative, with a touch of irreverence, and human. Very human. Right from the front cover, the 22nd issue of Apicius does away with all restraint to shed light on the visceral side of gastronomy. 17 emerging talents and acclaimed professionals are featured in an issue whose 224 pages exude blood, sweat, tears and passion.

Jordi Roca, David Muñoz, Ángel León, Édgar Núñez, Jordi Cruz, José Avillez. Virgilio Martínez & Pía León, Diego, Rafael and Mario Sandoval, Miguel Ángel de la Cruz, Grant Achatz, Sergi Arola, Jesús Escalera & Fer Covarrubia and Teresa Gutiérrez connect past and promising future, demonstrating the ascendancy of their talent. The solidity of these careers that marked a turning point in cutting-edge cuisine are brought together in Apicius 22 with the young men and women who are both defying and refusing to accept the concept of promise. Here are professionals who, each in their own time, have set the standards in contemporary cuisine, and whose names will be on everybody’s lips in the years to come. And it is the transmission of these values that is the legacy of this publication by Montagud Editores.

Apicius 22 places special emphasis on the transmission of passions between members of the same family and between couples united by gastronomy. Shared lives and dreams that run parallel to the consolidation of cuisine as a cultural engine for progress.

Since its very first issue in 2003, Apicius has constantly been “contemporary cooking’s faithful witness”, as originally predicted by Ferran Adrià. “Apicius was always a step ahead in spotting what was happening with gastronomy; regarding the rise and importance of cutting-edge chefs, who, through their work, were able to elevate a previously disparaged profession, reach levels of outright genius, shake up thinking minds”, affirms Jãvi Antoja de la Rosa, the journal’s editor-in-chief. “It is an obligation to write with the best penmanship, with an exquisite instrument. And it must be about two concepts: courage and creativity. That is what contemporary cuisine is about. It is like lowering your hand at the centre of the universe and feeling how your spiritual side rises up beyond your material being. And seeing the danger from close up,” reveals Antoja in his editorial in Apicius 22. An issue written with “an eye on the world of gastronomy” and “with great care for penmanship”. 


APICIUS is published by Montagud Editores, Winner of the 2008 Spanish National Gastronomy Award. The Journal of Haute Cuisine also won a National Gastronomy Award in 2012 in the category of Best Publication.

Cookies usage

This website requires cookies to provide all of its features. If you keep browsing this website, you're implicitly accepting this site cookies and our Privacy Policy.
For more information on what data is contained in the cookies, please see our Privacy Policy