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    Movida Cocina (Hardback) By (author) Frank Camorra, By (author) Richard Cornish

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    DescriptionFeel the pulse of its thriving tapas bars, watch the speed and grace of its waiting staff, inhale the aroma of sizzling chorizo and savour the salty sweetness of crayfish straight off the grill...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. By fusing local and international flavours and pushing culinary boundaries, the MoVida restaurants have irrevocably changed the landscape of Australian dining. "MoVida Cocina" gives you a closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today. Acclaimed chef and owner Frank Camorra takes us behind-the-scenes to reveal special techniques, signature dishes and the pure joy of cooking that infuses his life and work. He also reveals 70 stunning new recipes, including his chorizo-filled fried potato bombs, which featured in a nail-biting episode of "MasterChef Australia" in 2010. Key points: this is the third book by acclaimed chef and restaurateur Frank Camorra and follows the success of "MoVida" (2007) and "MoVida Rustica" (2010); the book includes over 70 recipes drawn from all of the MoVida restaurants, including the fried potato bomb featured in a "MasterChef Australia" challenge; provides lively and insightful profiles on chefs, teams and restaurants; stunning photography and innovative design - a hallmark of all the "MoVida" cookbooks - makes this a highly collectable book for all lovers of good food.

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  • Full bibliographic data for Movida Cocina

    Movida Cocina
    Authors and contributors
    By (author) Frank Camorra, By (author) Richard Cornish
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 184 mm
    Height: 278 mm
    Thickness: 32 mm
    Weight: 1,302 g
    ISBN 13: 9781742666419
    ISBN 10: 1742666418

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1DSE
    BIC subject category V2: WBN
    BISAC V2.8: CKB000000
    BIC subject category V2: 1DSE
    DC23: 641.5946
    Thema V1.0: WBN
    Illustrations note
    col. Illustrations
    Imprint name
    Publication date
    02 February 2012
    Publication City/Country
    Millers Point
    Author Information
    Frank Camorra was born in Barcelona and spent his first five years in Andalucia, before his parents migrated to Australia. In 2000, Frank travelled throughout Spain and was inspired by both the modern and traditional aspects of Spanish cuisine. At his restaurant, MoVida, Frank was determined to share his discoveries and bring the tastes of his homeland to his adopted country. Richard Cornish is a television producer, food writer and sausage expert. He writes about the connection between the land, producer, chef and consumer and its significance to food diversity and taste.