RICE AND MUCH MORE

RICE DISHES AND MUCH MORE
XIMO CARRION

Arroces y mucho más (Rice Dishes and Much More) is not just a cookbook, although it contains plenty, 92 in total. Above all, it is a manual to take the Valencian passion for cooking and eating rice to another dimension. Based on an undisguised love for gastronomy, the work has three basic coordinates that will change our perspective: the varieties of rice that adapt to each preparation, the broth with which the rice is cooked, and the incorporation of techniques such as liquefying.

Traditional rice dishes, special ones, with fish, seafood, meat, in paella, creamy, baked... From the classic Valencian paella to dry Cochinita Pibil rice, Ximo Carrión deploys a whole universe of gastronomic creativity and shares the rice dishes of his life which, from now on, will also be ours. Carrión is a vocational apostle of rice culture and in this volume, he shows us his knowledge in its entirety.

In addition to tips, techniques, historical sketches, and anecdotes that make for pleasant reading, Fentdetutto offers us many rice dishes that are the fruit of his experimentation and that will leave no one indifferent. For the most experienced chef or the Sunday amateur, Arroces y mucho más invites you to experience rice in a more intense and pleasurable 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 taught vocational training courses, rice and seaweed workshops, individualized classes, and consulting for restaurants.

Number of pages: 248
Publisher: LLIBRES DE LA DRASSANA
Language: SPANISH
Binding: Paperback