Twice a year this Spanish-English bilingual magazine, billing itself as the “Journal of Haute Cuisine,” pays tribute to some of the world’s greatest chefs with profiles and photos of their plated food. Terrific food photography brings us in to the dining rooms of restaurants that, in many cases, are not represented in current books.
Chefs featured in this issue are all Spanish and include: Joan Roca and Jordi Roca of Michelin 3-star El Celler de Can Roca; Lydia Del Olmo and Xose Magalhaes of Ceibe in Ourense, Spain; Maria Gomez of Magoga in Cartagena; Carles Ramon and Manu Nunez of Besta in Barcelona; Abel del Rosario of Kamezi in Lanzarote; Julen Baz of Garena in Lamindao; Santi Benitez of Sebe in Lanzarote; and Ludwig Amiable, Andres Bluth, and Pablo Chevalier of Palo Verde in Barcelona.
In Spanish and English. Color photographs throughout. Paperback.
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