Arroz. Técnica y Esencia - Luis Arrufat

Rice. Technique and Essence — Luis Arrufat

A book that explores the universe of rice with the precision of a technical manual and the emotion of rediscovering the beauty of a simple yet fascinating ingredient. Featuring 30 recipes and an approach that goes from grain to plate, “Rice. Technique and Essence” is set to become an essential reference for professional chefs and passionate food lovers.

Chef Luis Arrufat, with experience at elBulli, Arzak, and alongside José Andrés, examines rice from every perspective — scientific, sensory, and emotional — unveiling the secrets of an ingredient as humble as it is complex. The result is a work that blends rigor, creativity, and depth, guiding the reader through every step of the process, from cultivation and varieties to nutrition, sustainability, and the modern techniques that have transformed contemporary cuisine.

The book is divided into two main sections. The first, “The Rice”, gathers the complete technical and contextual knowledge of this ingredient: its history, cultivation systems — with special attention to the Valencian tradition — varieties, genetics, and nutritional properties. It also explores less common topics in culinary literature, such as fermentation and the physicochemical factors that define the final texture of the grain.

The second section, “Rice Preparations”, is entirely dedicated to culinary practice, including 30 detailed recipes and step-by-step techniques, from stocks and dry or creamy rice dishes to innovative desserts like Tiramisotto and Raspberry Mousse Mochi.

With forewords by Quique Dacosta, José Andrés, and Joxe Mari Aizega (Basque Culinary Center), and photography by Bernat Alberdi, this book brings together science, culture, and inspiration to master the art of rice — from technique to emotion. A must-have for anyone who wants to understand rice in all its dimensions: ingredient, technique, and culinary passion.