Apicius 33
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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.
In this issue there are extensive features on two Spanish chefs: Nacho Manzano of Casa Marcial in the Asturias region; and Rafa Zafra of Estimar in Madrid. In addition, there is a rather spectacular tribute to a variety fresh green peas known as the teardrop, with recipes from chefs such as Pepe Solla, Eneko Atxa, Jordi Roca, Joean Alija, Ricard Camarena, Begoña Rodrigo, and Paco Morales.
In Spanish and English. Paperback. Color photographs throughout.
