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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