Rice With Things
This episode boasts fast boats, slow food and a recipe for leftovers from one of America's top chefs. Bittman begins his exploration into all things rice at the epicenter of paella: in the fields, markets and restaurants of Valencia, Spain. There, he dines at La Pepica, a restaurant famous for seafood paellas; browses in El Mercado Central, Valencia's art nouveau market; visits La Albufera, Spain's rice-growing region, and even previews the 2007 America's Cup race. Back in the U.S., chef Mario Batali gives Bittman a lesson in making risotto with asparagus, then chef Gary Danko supplies a decidedly California version of the starch.
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CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired
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