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Special edition of Apicius by Montagud editors with Mibrasa's Chefs' Talk magazine

The latest edition of Apicius 26 by Montagud editors has arrived on our doorsteps! A culinary magazine with passion, flavours, quality, excellence, haute cuisine and so much more.


This edition has been specially packaged and sponsored by Mibrasa and includes our magazine Chefs' Talk. Discover the secrets behind chefs from all over the world cooking their signature Mibrasa cooked dish.

To purchase your copy of Apicius 26, order here.

Paco Pérez Paco Pérez Miramar  - Llança, Spain

Antonio Simôes La taverna del clínic - Barcelona, Spain

Rodrigo Palet Umai - Girona, Spain

Víctor Corchado Agua - Ciutadella de Menorca, Spain

Gert De Mangeleer  Hertog Jan - Zedelgem, Belgium

François De Potter La Trinité - Sluis, Holland

Marcel Beijerling  De Machinist - Rotterdam, Holland

Stian Fjaereide  Folk og fe - Trondheim, Norway

Sayan Isaakson  Esperanto - Stockholm, Sweden

Alex Meier  Ice Hotel - Jukkasjärvi, Sweden

François De Rancourt  Fümé Dubai, United Arab Emirates

Nattawut Traisinsathit PlaDib - Bangkok, Thailand

Mark Jensen Salmon and Bear - Sydney, Australia

Blair Clement Social Kitchen - New Plymouth, New Zealand

Alfredo Villanueva Romero y Azahar - Monterrey, Mexico

Amèlia Sarroca & Toni Jiménez - Mibrasa chefs

Click here to read the digital version.




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