Apicius 46
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Published quarterly, Apicius is a Spanish-English bilingual journal dedicated to the craft and culture of haute cuisine. Each issue profiles influential chefs from around the world—most often from Spain—and pairs thoughtful commentary with striking photography that captures their most refined plated dishes.
Issue 46 features four chefs whose work is helping to define the direction of Spanish fine dining today:
- Ricard Camarena, chef of the Michelin two-star Ricard Camarena in Valencia
- Tetsuro Maeda, chef of the one-star Txispa in Atxondo, in the Basque Country
- Manu Franco, chef of the one-star La Casa de Manolo Franco outside Madrid
- Javi Rivero and Gorka Rico, co-chefs of Ama, a one-star restaurant in San Sebastián
As always, Apicius offers in-depth interviews, plated photography, and technical recipes, serving as an exceptional resource for culinary professionals and enthusiasts alike—especially those seeking insight into restaurants with little or no book presence.
Paperback. Color photographs throughout.
Published on October 1, 2025
