Montagud Editores is born in 1906

with the publication of a magazine entitled Molinería y Panadería, directed towards professional bakers and mill owners.

In 1930 we launched “La Confitería Española”,

a magazine directed towards pastry chefs and professional gastronomy in general.

From its inception as a publishing company, Montagud Editores has specialized in the publication of technical books directed towards professionals, edited in the spirit of contributing to their training. A good example of this is the

Formulario Práctico Del Pastelero (Technical Guide to Pastry Making)

First published in 1933, it is still very relevant today, with more than 100,000 copies sold.

In 1982 we launch the publication Vida Apícola (Apiculture Life)

that dealt with the world of honey and bees, focusing mostly on the apiculturalists themselves who considered it their mainstay of communication.

It was in 1995 when we published bilingual Spanish-French and French-English editions of:

La Pâtisserie De Pierre Hermé (The Pâtisserie of Pierre Hermé)

A huge editorial accomplishment and a cult book of international appeal within the world of patisserie, selling more than 15,000 copies, translated into both German and Italian.

Montagud Editores launches the “Video-Book”

El Pan Precocido

From the master Francisco Tejero who revolutionized baking in Spain.

In 1998 Montagud Editores publishes its second internationally acclaimed book

Au Coeurs des Saveurs

By Frederich Bau, with editions in Spanish, French, English, German, Italian and Japanese.

The need for better books covering topics of gastronomy for professionals moved us 1998 to create

La Libreria Gastronómica (The Gastronomic Bookshop)
a catalogue with a selection of the finest works in gastronomy

printed anywhere, selected by our team of experts.

We began the new millennium with the publication of

La Cocina De Los Postres

by Oriol Balaguer, which was an international success in the sector of professional sweet cuisine with more than 10,000 copies sold in Spanish, French, Italian and English.

At the start of 2002 we published what would become an editorial success without precedent:

Bras

by Michel Bras selling more than 5,000 copies in the Spanish market in its first year alone, and co-published with other publishing companies throughout the world.

In 2002 we shed light on the existing revolution of vineyards and wineries within the Spanish wine sector in the most complete study of viniculture and wine-making regions of Spain:

Vinos de España (The New and Classical Wines of Spain)

by Jeremy Watson published in Spanish and English.

Towards the end of a very productive year in 2002 we published

Cocina para Cóctel (Cocktail Cusine)

offering an array of unique, original preparations, specifically created and presented to be tasted using the cocktail as a medium. It was so well received we were obliged to translate it into English and French as well.

2003… we launch a new cult book onto the global gastronomic scene:

La Cocina al Vacío (Sous-Vide Cuisine)

by Joan Roca, a culinary book on technique par excellence. The immense success of the Spanish version was only exceeded by the international acclaim won by the English and French translations.

Also in 2003, we launched our first monographic publication dedicated to a singular culinary product:

El Bacalao

A book that won international awards as much for its culinary content as for its avant-garde design.

Facing the increasing interest in cuisine, Montagud Editores decides to create a publication different from any in existence, centered exclusively on culinary arts: in 2003 the first edition of the

Cuaderno de Alta Gastronomía (Journal of High Gastronomy)
Apicius

came out, and in a very short amount of time became a world reference in haute cuisine with editions in Italian, French and English soon to be released.

To celebrate our 100^th anniversary, we have worked hard these last years to publish more new and unique gastronomic titles than ever.

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