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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.
Biografía del autor:
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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- EditorialPENGUIN AUSTRALIA
- Año de publicación2015
- ISBN 10 1921383364
- ISBN 13 9781921383366
- EncuadernaciónTapa dura
- Número de páginas400
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MoVida Solera (Hardcover)
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Penguin Random House Australia, Camberwell
(2014)
ISBN 10: 1921383364
ISBN 13: 9781921383366
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Descripción Hardcover. Condición: new. Hardcover. 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 favourite places to eat, drink and stay. 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 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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781921383366
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MoVida Solera (Hardcover)
Publicado por
Penguin Random House Australia, Camberwell
(2014)
ISBN 10: 1921383364
ISBN 13: 9781921383366
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Descripción Hardcover. Condición: new. Hardcover. 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 favourite places to eat, drink and stay. 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 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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Nº de ref. del artículo: 9781921383366
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MoVida Solera (Hardcover)
Publicado por
Penguin Random House Australia, Camberwell
(2014)
ISBN 10: 1921383364
ISBN 13: 9781921383366
Nuevo
Tapa dura
Cantidad disponible: 1
Librería:
Valoración
Descripción Hardcover. Condición: new. Hardcover. 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 favourite places to eat, drink and stay. 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 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781921383366
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