The goal of this book is to paint a picture of Quique Dacosta's Universe, explain his evolution and the historic transcendence of his work by analyzing the 3 pillars on which it is founded (Knowledge, Culinary Ecosystems and Research) and the milestones he has reached. The reflections of the author, the technical developments and the narrative thread of the book reveal a critical, analytical vision of Quique Dacosta's cuisine from 2000 to 2006. The commentaries, and in some cases the recipes themselves, are illustrated with images of more than 60 dishes representative of this period.
The printed book, a deluxe edition large format, consists of more than 300 pages that provide information for the first time the philosophy and thinking of Quique Dacosta. Over 50 photographs illustrate the ideas and author's comments.
The private web makes it possible to build a book differently. Let everyone live "their" stage. A stage in Quique Dacosta Restaurant at 100%. Quique Dacosta's track record and history of the restaurant from 2000 to 2006 summarized in a working 90 recipes and over 20 videos that depict the natural environment Quique Dacosta Restaurant, its flagship products, the techniques developed and the most representative excellent cook.
Quique Dacosta is owner and chef's of The Poblet restaurant in Denia (Alicante, Spain).