Apicius 42

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. Featured in this issue are five Spanish chefs: Albert Adria of Enigma in Barcelona Hugo Muñoz of Ugo Chan in Madrid Vicky Sevilla of Arrels in Sagunto Migiel Caño of Nublo in Haro Carlos Casillas of Barro in Ávila The photography throughout the issue is focused on finished dishes, though there are some shots of key crew members at each restaurant. Paperback. Color photographs. In Spanish and in English