Book of paellas "Rice and much more"

The book Rice and much more by Ximo Carrión is not just a book of rice recipes, although it contains a large number, 92 paella and rice recipes in total. Above all, it is a manual to take to another dimension the hobby that we Valencians have for cooking and eating rice. Based on an undisguised love for gastronomy, this rice book has three basic coordinates that will change our point of view: the varieties of rice that adapt to each recipe, the most suitable broth or stock to cook the rice and the incorporation of innovative techniques in the world of rice, such as blending, thus providing the pillars that will allow us to unleash our imagination and be able to prepare hundreds of rice recipes.

Traditional and special rice recipes, fish and seafood rice recipes, meat, paella recipes, sweet rice recipes, baked rice, innovative rice recipes... From the classic Valencian paella to the Cochinita pibil dry rice, Ximo Carrión displays a whole universe of gastronomic creativity and shares the rice dishes of his life which, from now on, will also be ours.

The book "Rice and Much More" also tries to value the work and effort of those small producers that exist in the Albufera de Valencia, taking a tour of the History of Rice, the farmer and the cultivation of rice, the garrofó native, what are the main varieties of rice and their most suitable uses, the parameters for cooking rice, the basics of broths and marine stocks, dark meat, salmorea, his personal advice after a long experience and a long etc. . In short, information that takes this book one step further than what we can find in the typical recipe book and that gives us the value and information to cook an infinity of paella and rice recipes, something that any paella lover will appreciate. paella and rice dishes in general, which makes it almost an indispensable tool for both professionals and cooks in the world of rice.

Ximo Carrión is a vocational apostle of the rice culture and in this volume he shows us his knowledge in all its fullness. In addition to advice, techniques, historical sketches and anecdotes that allow for a pleasant read, Fentdetutto (the name of his rice recipe blog) offers us many paella and rice recipes of all kinds that are the fruit of his experimentation and that will not leave you indifferent. to nobody. For the most experienced paellero or for the fan of Sunday paellas, the book Rice and much more invites you to live the experience of rice in a more intense and pleasant way.

XIMO CARRIÓN (Valencia, 1974) has a degree in Geography and History, specializing in Art History, from the University of Valencia. He also studied cooking at the Valencia Tourism Center. Passionate about the world of gastronomy and especially rice, he has given occupational training courses, rice and algae workshops, individualized classes and advice for restaurants.