• Movida See large image

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

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    DescriptionWith 125 recipes and information about Spanish ingredients and cooking methods, this text captures the essence and exuberance of Spanish cuisine. All chapters and recipes are accompanied by an introduction from the author, highlighting a particular ingredient, traditional cooking method, personal anecdote or cultural observation.

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  • Full bibliographic data for Movida

    Authors and contributors
    By (author) Frank Camorra, By (author) Richard Cornish
    Physical properties
    Format: Hardback
    Number of pages: 372
    Width: 200 mm
    Height: 252 mm
    Thickness: 44 mm
    Weight: 1,102 g
    ISBN 13: 9781921259395
    ISBN 10: 1921259396

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1DSE
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    LC classification: TX
    DC22: 641.59, 641.5946
    BISAC Merchandising Theme: ET210
    Ingram Theme: CULT/SPANIS
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    LC subject heading:
    B&T Modifier: Region of Publication: 11
    BISAC V2.8: CKB080000
    BIC subject category V2: 1DSE
    Thema V1.0: WBN
    Edition statement
    New ed.
    Imprint name
    Publication date
    01 November 2007
    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.