The art of good rice

When one investigates Valencian gastronomic culture, sooner or later one realizes that there may be a large part of it in rice dishes.

The chef Ximo Carrión, with a degree in Geography and History, specializing in Art History, with cooking studies at the Valencia Tourism Center, offers us in this book a complete overview of the history, landscape and festive culture of the rice, including dozens of traditional recipes, many of them little known, but which offer us all the power, flavor and know-how of our hardworking ancestors.

All copies of the book OUR RICE. HISTORY, FESTIVALS AND RECIPES are written in Spanish.

The book Rice and much more by Ximo Carrión, details with fabulous photos 92 paella and rice recipes, traditional and special rice recipes, fish and seafood rice recipes, meat, paella recipes, sweet rice recipes, rice baked, and a long etc., from the recipe for the traditional Valencian paella to rice dishes adapted to the most innovative culinary techniques, but this is much more than a recipe book since it is a manual to take the hobby to another dimension to cook and eat rice. based on three basic pillars such as the varieties of rice that adapt to each recipe, the most suitable broth or funds to cook the rice and the incorporation of innovative techniques in the world of rice.

All copies of RICE AND MUCH MORE are written in SPANISH.