MoVida Cocina: Spanish Flavours from Five Kitchens by Frank Camorra and Richard Cornish

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Party paella (Paella de fiesta)

    • tekobo on December 30, 2020

      The cooking of the sofritto creates a deep, rich base of flavour. Cooked over open fire. Used fish stock, prawns, baby octopus and quail. Delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1742666418
  • ISBN 13 9781742666419
  • Linked ISBNs
  • Published Feb 02 2012
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Feel 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.

Other cookbooks by this author