Apicius 44
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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 into the dining rooms of restaurants that, in many cases, are not represented in current books.
This issue focuses on four Spanish chefs:
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Diego Guerrero of Dstage in Madrid
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Alatz Bilbao of Bakea in Mungia, northeast of Bilbao
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Iris Jordán of Ansils in Huesca, a part of Aragon
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Àngel Esteve of Sisé in Lleida, west of Barcelona
The photography throughout the issue is focused on finished dishes, though there are some shots of key crew members at each restaurant.
Paperback. Color and black-and-white photographs throughout. In Spanish and in English.
