Movida Solera

They say if you want to visit a place and appreciate it best, you should go with a local. Frank Camorra is you the ‘local’ you want to lead you on this ‘journey through Andalusia’ in southern Spain.

Better still, this is acclaimed chef Camorra’s home region, so very quickly it feels as if you are being introduced to the family, ushered not only into the front room but to the kitchen to join the meal preparations, and then onto the terrace where the table is heaped with more food than you’d imagine any group could consume.

Alan Benson’s stunning photography brings the backdrop as well as the foods even more alive and, as you turn the pages, it’s as if Andalusia’s sundrenched landscape is outside your window: the ancient cities guarded by steep mountains, sparkling whitewashed villages bracketed by the never-ending olive groves and vineyards, and the stone bodegas of the sherry triangle.

This is the fifth Movida book co-authored by respected award-winning food writer, Richard Cornish with Chef Camorra. This time, they traveled to Frank’s family’s home region to gather traditional recipes and techniques from as many different avenues and people as they could. So here you have a hundred recipes contributed by fishermen and farmers, chefs and home cooks.

Through the pages of this glowingly lovely book, readers can now confidently make fisherman’s rice as you would find it on a table in Cádiz. There’s flamenco stew from Málaga, gypsy donuts from Seville, and a hearty olive picker’s breakfast that would be relished in Córdoba.

And proving that a book such as this does not have to keep you in the kitchen, Camorra and Cornish have included guides to the best eating and drinking (and food shopping) places in each part of Andalusia.

If you want to bring a splash of Spanish sunshine into your life and cooking, then this book is what you need.

-   reviewed by Sally Hammond

Movida Solera,by Frank Camorra & Richard Cornish,  published by Lantern, September 2014, hardback, rrp A$59.99.

 

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