A01=Frank Camorra
A01=Richard Cornish
A12=Alan Benson
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Age Group_Uncategorized
Author_Alan Benson
Author_Frank Camorra
Author_Richard Cornish
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Category1=Non-Fiction
Category=WBN
COP=United Kingdom
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€20 to €50
PS=Active
softlaunch
Product details
- ISBN 9781908337269
- Dimensions: 215 x 270mm
- Publication Date: 20 Sep 2015
- Publisher: Clearview
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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Journey with Frank Camorra and Richard Cornish as they search for the traditional recipes of Andalusia in the south of Spain - a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled. Frank meets the food and wine producers, farmers, fishermen, chefs and cooks who share the recipes they have cooked in their kitchens for generations. Along the way, he takes in riotous spring festivals, lively markets and peaceful sherry bodegas, and reveals his favorite places to eat, drink and stay. From an olive picker's breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture.
Frank Camorra is chef and owner of the acclaimed MoVida restaurants in Melbourne and Sydney, Australia. Spanish-born but raised in Australia, a trip back to his birthplace in 2000 inspired him to share his love of Spanish food, and so his stable of critically acclaimed and much-loved tapas bars and restaurants was born. This is his fifth book. Richard Cornish is senior features writer for The Age Epicure in Melbourne and recently appeared on the Australian version of Iron Chef on the Seven Network where he chosen for the role as Commentator. He has co-written four other books with Frank Camorra, and is a constant and vocal commentator on food and food politics.
