El libro de los arroces de Pedro Ponce Palomares

El libro de los arroces by Pedro Ponce Palomares.

A complete journey through the different varieties of rice, techniques, treatments and the many ways of cooking it. A grain that acts as master of ceremonies for countless dishes and stews, from the most classic to the most innovative, all prepared in the purest traditional style.

In each of these dishes the axis and epicentre is the rice, a humble, simple grain that gives us all the aromas and flavours of the stocks and ingredients it has been cooked with. Wherever rice has kept company during cooking, sharing the pot with other products, it has drawn part of them in; absorbing the best of each component of the pot, to the point of being the tenant that carries and passes on that whole community. This is rice's greatest virtue: a carrier of aromas and flavours.