From its flagship restaurant in Melbourne's Hosier Lane, to the opening of its latest venture Pulpo, MoVida has always embodied the heart and soul of Spanish cuisine. This book gives you a closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today.
Chef and restaurateur Frank Camorra shares his passion for Spanish food in MoVida . With delicious recipes and wonderful information about Spanish ingredients, cooking methods, and culinary traditions, MoVida captures the essence and exuberance of Spanish cuisine. Australian Gourmet Traveller has said that Frank’s Melbourne restaurant MoVida is "the best Spanish restaurant in the country." You will feel the buzz of MoVida and be able to delight in the taste sensation that is Frank's food with his fantastic first book.
From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, this book highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten.
Frank Camorra and Richard Cornish reveal 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.