About the book:
The aim 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.
Illustrated with images of more than 90 dishes representative of this period. 90 recipes 7 introductory texts for each year 10 concepts (products, techniques or descriptions of ecosystems) High quality, full color photos throughout the book illustrate the finished dishes Features of the website: 7 videos of approximately 6 minutes each that demonstrate the preparation of the recipes 17 additional videos of varying lengths (1-3 minutes) about products/techniques/specifications/environments.
Publisher: Montagud Editores
Publication Date: 2009
Language: Bilingual: French/English
Size: 288 x 288mm
About the author:
Born in Jarandilla de la Vera, Extremadura in 1972, Quique started working in the kitchen at the age of 14 in a pizzeria. His idea that food goes far beyond feeding came from being exposed to cookery books, mostly from French chefs, showcasing culinary lines that are very dissimilar from what he grew up with. So at 18, he started exploring Spain’s best restaurants. Later, he joined El Poblet, which he eventually owned and renamed to Quique Dacosta Restaurant. With this restaurant, Quique became the instigator of the new Valencian cuisine, as it started out with Castilian cuisine which he later developed into a more Alicantenean-Valencian-Spanish style.
From the start, he has always wanted to explore and learn more about Valencian cuisine while striving to become a professional chef. He has had a great respect for the raw product and material, because he believes that it is the essence, the source of all virtues. His unique views on gastronomy and on life have helped him grow to become an international reference in modern gastronomy.
Since 1999, Quique and his restaurant have received recognition from different prestigious award-giving bodies. Some of his awards include: 2000 Chef and Restaurant of the Year by the Spanish newspaper, Levante; 2005 Best European Chef by the International Academy of Gastronomy; 2007 Best Chef of the Year by Canal Cocina; and Cookbook Hall of Fame by the Gourmand World Cookbook Awards 2009, the so-called “Oscars of Cookbooks,” while his restaurant received the highest ratings from Catalan newspaper La Vanguardia and Lo Mejor de la Gastronomía.
He received his first Michelin star in 2002, his second in 2006, and his third in 2012. He was awarded three suns by the prestigious Repsol Guide, and Rafael Asnon, president of the Spanish Royal Academy of Gastronomy.
Known worldwide for his artistic expression of his cuisine, Dacosta is, proud of his territory and culture that personifies excellence, distinction, innovation, and tradition while promoting the Valencian community.