by Frank Camorra & Richard Cornish
Large Hardover - 396 pages -Lantern/Penguin - NZ$70.00
With more than 100 authentic recipes gathered from the home cooks and regional restaurants of Andalusia, and lavish location photography, MoVida Solera will bring the colours of the sun and the flavours of southern Spain to your table.
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 co-written four previous books on Spanish food with Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture. Richard lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.
We 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.