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MoVida Solera (Hardcover)

Frank Camorra

3 valoraciones por Goodreads
ISBN 10: 1921383364 / ISBN 13: 9781921383366
Nuevos Condición: New Encuadernación de tapa dura
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Valoración 3 estrellas

Librería en AbeBooks desde: 12 de octubre de 2005

Descripción

Hardcover. 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. T.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 400 pages. 1.630. N° de ref. de la librería 9781921383366

Cantidad: 1

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Detalles bibliográficos

Título: MoVida Solera (Hardcover)

Año de publicación: 2014

Encuadernación: Hardcover

Condición del libro: New

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Sinopsis:

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. 

About the Author:

Frank Camorra is chef and owner of the acclaimed MoVida restaurants in Melbourne and Sydney. Frank has coauthored four previous books, MoVidaMoVida RusticaMoVida 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.

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