Apicius 36

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.

Among the chefs featured in this all-Spanish issue: Sara Valls of Janis in Formentera; Ramses Gonzalez of Cancook in Zaragoza; David Andres of Via Veneto in Barcelona; Andreu Genestra of the eponymous restaurant in Mallorca; Javier and Sergio Torres of Cocina Hermanos Torres in Barcelona; Tonino Valiente of Tatau in Huesca; German Carrizo and Carrito Lourenco of Fierro in Valencia; Alvaro Salazar of Voro in Mallorca; and Franchesko Vera of Gamberro in Zaragoza.

In Spanish and English. Color photographs throughout. Paperback.