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Twice a year this Spanish-English bilingual magazine, billing itself as the “Journal of Haute Cuisine,” pays tribute to some of the world’s greatest chefs with profiles and photos of their plated food. Terrific food photography brings us in to the dining rooms of restaurants that, in many cases, are not represented in current books.
Issue 38 features fewer chefs than usual, offering more in-depth coverage of:
- David Yárnoz of Molino de Urdániz in Navarra
- Dani Carnero of Kaleja in Málaga
- Hermanos Sandoval of Coque in Madrid
- Diego Gallegos of Solla in Málaga
Longtime fans of Apicius will note that for this issue, the publishers have switched to an uncoated paper, which makes it appear bulkier than earlier issues,
In Spanish and English. Color photographs throughout. Paperback.