New book takes rice cooking to a new dimension
The book not only offers advice, techniques, historical tales and anecdotes that allow a pleasant reading but also recipes of many experimental rice dishes.
Tuesday 22nd February 2022 – Mike Smith
Translated from a press release published by Drassana
Arroces y mucho más / Arrossos i molt més is not just a recipe book, although it has many, 92 in total. It is, above all, a manual to explain how to take the love that Valencians have of cooking and eating rice to another dimension.
Based on an undisguised love for gastronomy, the work has three basic coordinates that change the point of view when preparing paellas and rice dishes: the types and varieties of rice that adapt to each preparation, the broth used to cook it and the incorporation of new techniques, such as blending.
Traditional, special, fish, shellfish, meat, paella, honeyed, baked rice – from the classic Valencian paella to Cochinita pibil dry rice dish, the author Ximo Carrión unfolds a whole universe of gastronomic creativity and shares the recipes and knowledge that he has perfected over the years in his work as a chef, teacher and restaurant consultant.
Thus, in addition to advice, techniques, historical tales and anecdotes that allow a pleasant reading, Carrión offers many rice dishes that are the result of his experimentation and that will not leave anyone indifferent. For the most experienced cook to for the Sunday kitchen at home, Arroces y mucho más / Arrossos i molt més, in Spanish and Valencian, invites you to live the experience of rice in a more intense and pleasant way.
The book will be presented this Friday 25th February at 8.00pm at the Casa de la Cultura in Plaça del Baix in the heart of the historic centre of Xàbia, attended by the editor Josep Vicent Miralles, councilor Quico Moragues (Culture) and the author himself, Ximo Carrión.
