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. This book gives you a closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today.
Exploring a wide range of topics from food science to etiquette, this collection features Richard Cornish's insightful answers to culinary questions. The book compiles the most intriguing dilemmas and their unexpected solutions from his popular Brain Food columns, making it a valuable resource for both novice cooks and seasoned chefs. With a blend of mythbusting and historical context, it offers readers a deeper understanding of food and cooking practices.
Phillippa Grogan is the face and name behind Phillippa's, a well-respected bakery known for its delicious range of traditional baked goods - breads, cakes and pastries made with true craft, care and the finest ingredients. In this inspiring and generous book, written with Richard Cornish, Phillippa shares more than 140 reliable recipes from Australia, New Zealand and beyond, gathered from family, friends and her travels. What's more, she hands on her precious baking wisdom, from baker to baker, to guarantee you'll enjoy all the rewards of successful home baking for your loved ones.
From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, this book highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten.
Frank Camorra and Richard Cornish reveal the traditional recipes of Andalusia in the south of Spain - a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards. The largest and southernmost of Spain's regions, this is a place where cultures and cuisines have always collided and mingled.