She defends animal welfare, organic orchards, and the Mediterranean diet, and she also encourages kids to enter in the kitchens and markets. She tells the story of La Pepica a former valencian rice restaurant; also she presents a pioneer woman in the sea: Carmen Argudo and shakes a childhood memory of the gourmet J. S. Gayà and an own one. She also has six prestigious collaborators: Manuel Alonso, Michelin Star, Andrés Gimenez, writer, Àngels Gregori, award-winning poet and cultural manager, Ángel Martínez, writer, Raúl Resino, Michelin Star and María José San Román, Michelin Star and two Repsol Suns. Chelo Peiró, after her two books edited by Drassana, with great success and critic, publishes with the editorial El Tivoli the children's book Hui fern coques and this complete work with delicious recipes written in detail: a hundred rice dishes cooked and photographed by herself. With a clear didactic intention, she gives us accurate advice. She shows us the world than surrounds these recipes: markets, rice fields, fish and seafood, vegetables km 0, meat, embutidos and salazones, las salinas, the species, the casseroles and paellas. She defends animal welfare, organic orchards, and the Mediterranean diet, and she also encourages kids to enter in the kitchens and markets. She tells the story of La Pepica a former valencian rice restaurant; also she presents a pioneer woman in the sea: Carmen Argudo and shakes a childhood memory of the gourmet J. S. Gayà and an own one. She also has six prestigious collaborators: Manuel Alonso, Michelin Star, Andrés Gimenez, writer, Àngels Gregori, award-winning poet and cultural manager, Ángel Martínez, writer, Raúl Resino, Michelin Star and María José San Román, Michelin Star and two Repsol Suns.
