APICIUS is a renowned journal of the finest cuisine - a magazine full of knowledge and technique aimed at professional chefs and connoisseurs alike. Covering nearly 60 recipes alongside reviews from some of today's most important critics, the publication also features in-depth research of the latest gastronomic products, trends and offers sources of inspiration.
In issue 31, we celebrate 6 indispensable chefs for the brilliance of their work and read about 38 culinary creations in which we enter the minds of the protagonists of contemporary cuisine. In total 39,800 words and 224 pages showcase the 6 authors: Mario Sandoval (Coque **, Madrid), Eduard Xatruch, Oriol Castro and Mateu Casañas (Enjoy **, Barcelona), Jesús Sánchez (Amós Arbor **, Villaverde de Pontones) and Javi Estévez (La Tasquería, Madrid).
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