MoVida Rustica Hardcover – 1 Feb 2010
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Beautifully designed, fun layout and genuinely good cooking. --The Bookseller
About the Author
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.
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Top customer reviews
MoVida Rustica isn't one of those books. It's exactly the opposite. It's a book worth reading and absorbing for the sake of it, just because it's so beautifully written and presented, just because it has heart and soul.
The recipes are just so easy to produce and the result is always the same just fantastic...
The food is inspirational. There's a chapter on the majestic Spanish ham, and what to do with it. Simplicity is best, it seems. Stuff a pan fried trout with it. Use it in a tomato and ham sandwich, the bread toasted, rubbed with garlic and drizzled with olive oil. Lay it over huevos rotos, fried eggs and potatoes.
Pastry dishes are also well represented, from a tart of puff pastry and melon to an immediately inspiring recipe for alfajores, biscuits of spiced fruit and almonds, flavoured with Pedro Ximenez sherry.
I will promise you that the pages will be worn and tatty within a year and to me thats a great testament to a book.
This is however a book for anyone and everyone who is captivated, mesmerized even, by amazing food photography. Alan Benson photographed my top two favorite books from 2009. And though I don't like to shunt the food content to the background, this really is first and foremost a high impact visual extravaganza. The food and travel photography in MoVida Rustica is so fantastic, and the writing flows so well in this book, and the book just feels so nice in your hands, that even if you never cook from it, you'll find yourself opening it again and again for photographic and styling inspiration.
This is a lovely book to read.
The recipes, as a whole, are easy to follow so even an inexperienced cook should find the dishes a pleasure to make.
There are a few ingredients that might be hard to get in the UK, however, this would not rule out much and in fact the savvy chef would easily think of an alternative.
This is my first collection of Spanish recipes to join my groaning cookbook shelves. There are undoubtedly some recipes that I will explore and enjoy - but the layout of the book does make it rather hard to find things.
Everything is split up into sections (Tapas, various regions and so forth) but it does mean that starters, mains, side dishes and desserts are all mixed in with one another. I may be a traditionalist - but, on the whole, I prefer to look for recipes in a more ordered fashion.
This is very much a personal preference and in no way diminishes the book as a collection of tasty ideas. It will just take me a while to get used to it as a reference manual.
It will never actually go into my kitchen - I will write the recipes out so that I don't damage the book!!
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