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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
Journey with Frank Camorra as he searches 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.�
- Sales Rank: #1023200 in Books
- Published on: 2015-10-01
- Original language: English
- Dimensions: 11.00" h x 8.75" w x 1.50" l,
- Binding: Hardcover
- 400 pages
About the Author
Frank Camorra�is chef and owner of the acclaimed MoVida restaurants in Melbourne and Sydney. Frank has coauthored four previous books,�MoVida,�MoVida Rustica,�MoVida Cocina, and�MoVida's Guide to Barcelona.�An award-winning food writer,�Richard Cornish�is senior features writer for the Fairfax�Good Food�and�Epicure�lift-outs, and is the writer and creator of its popular "Brain Food" column. He has cowritten four previous books on Spanish food with Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture.
Most helpful customer reviews
2 of 2 people found the following review helpful.
Essential Food guide to Andalucia
By Ms. Anne Manson
Fabulous brilliantly written book for anyone with interest in the food of Andalucia. It's not just a recipe book but also contains really useful travel tips - what to do, where to eat and where to stay. The recipes are wonderful. The photographs are outstanding.
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