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MoVida Solera

MoVida Solera

by Richard Cornish and Frank Camorra
Hardback
Publication Date: 24/09/2014

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Frank Camorra, from Movida fame, returns to his home region of Andalusia and discovers the places, people and most importantly food that make up this great region of Spain. A beautiful package.

Journey with Frank Camorra through sun-drenched Andalusia: a landscape of ancient cities, white villages nestled into steep mountains, and plains planted with olive groves and vineyards. Take in colourful spring festivals and lively markets, then venture into the rugged high sierras and the stone-lined bodegas of the sherry triangle. At the southern edge of Europe, this is a place where cultures and cuisines mingle. Seafood abounds in the rich waters off the Atlantic Coast, while in the oak-covered mountains, Iberico pigs graze on acorns to produce the finest jamon, and game is plentiful. Vegetables are harvested from ancient gardens irrigated by channels built by the Arabs, who also left a legacy of Moorish spices and sweet treats. Returning to his family's home region, along the way Frank gathers authentic recipes from food and wine producers, chefs, cooks and housewives. From an olive picker's breakfast and cuttlefish in saffron sauce to the smoky skewers known as pinchitos morunos and drunken monks' cake, MoVida Solera is a celebration of Andalusian food and culture.

ISBN:
9781921383366
9781921383366
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
24-09-2014
Publisher:
Penguin Random House Australia
Country of origin:
Australia
Pages:
400
Dimensions (mm):
277x222x35mm
Weight:
1.69kg
 
Richard Cornish

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.

Frank Camorra

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.

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