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
About the Author:
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.
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.
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