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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Frank Camorra

  • MoVida
    • Categories: Restaurants & celebrity chefs; Spanish
    • ISBN: 9781921259395 Paperback (Australia) 11/1/2007
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  •  MoVida: Spanish Basics
    • ISBN: 9781742667980 10/31/2007
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  • MoVida Cocina
    • Categories: General
    • ISBN: 9781741968996 Hardcover (Australia) 11/1/2011
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  • MoVida Cocina: Spanish Flavours from Five Kitchens
    • Categories: Restaurants & celebrity chefs; Spanish
    • ISBN: 9781742666419 Hardcover (Australia) 2/2/2012
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  • MoVida Rustica: Spanish Traditions and Recipes
    • Categories: Restaurants & celebrity chefs; Spanish
    • ISBN: 9781741964691 Hardcover (Australia) 11/1/2009
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  • MoVida Solera
    • Categories: Restaurants & celebrity chefs; Spanish
    • ISBN: 9781921383366 Hardcover (Australia) 9/24/2014
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  • MoVida Solera: A Celebration of Andalusian Food and Culture
    • Categories: Spanish
    • ISBN: 9781908337269 Hardcover (United Kingdom) 9/20/2015
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  • Movida's Guide to Barcelona
    • Categories: Restaurants & celebrity chefs; Travel; Spanish
    • ISBN: 9780522858341 Paperback (Australia) 8/1/2011
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  • Rustica: A Return to Spanish Home Cooking
    • Categories: Restaurants & celebrity chefs; Spanish
    • ISBN: 9781452102436 Hardcover (United States) 8/17/2011
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Biography

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.