Techniques and concepts that turn a chef, a kitchen, a restaurant into something out of the ordinary. That is the core of the contents of Saber y Sabor, the magazine in spanish that has accompanied avant-garde chefs in Spain for the last 25 years.
Did you want any of the complete articles that Saber y Sabor write issue after issue about the great chefs in Spain and around the world? Enter, explore the summaries of their latest stages and pick your favorites.
Saber y Sabor is a professional technical magazine that every three months collects products, techniques, ideas, and recipes that are setting a trend in the landscape of gastronomy in general and of haute cuisine in particular. The subscription allows one to periodically receive the four quarterly magazines plus a special issue Book, which summarizes the year in images, at a single price.
5 issues/year of the technical and professional magazine for master chefs and the restaurant and hotel industry (in spanish)