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the Apicius Journal of Haute Cuisine is making its debut in English. Backed by the content and quality design that characterize every project introduced by Montagud Editores, the publication opens up to the English-speaking market. The pursuit to bring professionals closer to the interests of chefs from all over the world, the most innovative techniques and an in-depth research of the products, have made of Apicius an influential gastronomic publication. After five years of being part of the Spanish market, and numerous awards later, the journal is already being published in countries with strong culinary traditions such as Italy or France. Belgium, Holland and the United States have recently joined the venture. Montagud Editores, which after more than a hundred years in the world of gastronomy has won the respect of the English-speaking public, reinforces its commitment to the internationalization of its publications with the launching of Apicius in English.
Heston Blumenthal, the Roca brothers, Pierre Hermé, Quique Dacosta and Wylie Dufresne, among others, are some of the chefs that speak about their latest creations in the first edition of Apicius in English.
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