Apicius 47

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. In this issue, 5 leading Spanish chefs pay tribute to what they learned from their mothers: Joan Roca of El Celler de Can Roca salutes Montserrat Fontané Nacho Manzano of Casa Marcial salutes Olga Sánchez Luis Lera of Lera salutes Minica Collantes Paco Morales of Noor salutes Nati Garcia Iván Cerdeño of Iván Cerdeño salutes Consuelo López  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. In Spanish and in English.