Apicius 30 goes the extra mile by setting itself an ‘even greater challenge’. Each of its pages puts dishes and restaurants under the microscope in a bid to provide a lasting educational experience.
The in-depth analysis starts at the product level, exploring aspects often forgotten in the hustle and bustle of the modern restaurant industry. It continues among the pots and pans, sauces and stews. And it ends – if it can be said to end – with concepts that go beyond the notion of ‘concept’, such as the excitement and drive for excellence that is the heart and soul of any fine-dining restaurant. All of this is led by a team of five maestros whose work is outstanding and without precedent: Jordi Cruz (ABaC, 3 Michelin stars); Francis Paniego (El Portal del Echaurren, 2 Michelin stars); Ricard Camarena (Ricard Camarena Restaurant, 1 Michelin star); Javi Olleros (Culler de Pau, 1 Michelin star); and Luis Lera (Lera). Each, in his own way, is one of a kind.
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