Movida Cocina

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, MoV [...]
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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.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.