A book on rice with an approach radically different from everything published so far, more current, more complete, more technical, more rigorous. Quique Dacosta has been acclaimed for its stunning "renovation" of cooking rice. A delicacy hitherto relegated to the "tourist restaurants paella" comes from the hand of Dacosta, by the front door of gastronomy. In this unique book explains the key to understanding how Quique Dacosta has evolved rice cooker to the highest standards of culinary sophistication, gaining a wide national and international recognition, "Best Chef of the Year in Congress Drink Best of 2002 and 2005, among other awards, which strengthens it as a reference for current and future culinary creation.

Dacosta has surprised with its renovated best gourmet culinary ideas in rice. Perfect knowledge of the best tradition of rice from the Levant, where her critically acclaimed restaurant El Poblet (Denia, Spain) investigated with his competent team "science" of rice, to better understand this product and, from his firm grasp of technology and extraordinary sensitivity, increasing the opportunities of the culinary and gastronomic. The author also gives us the sight and palate, with an extraordinary selection of rice self-created, born from a Mediterranean perspective but incorporate foreign ideas and give the book an international flair, very cool and refreshing. A play written with rigor and readability, work and reflection tool, designed to banish historical misconceptions or services that are exposed and are dismissed from the logic and careful research.