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In MoVida: Meat Frank Camorra and Richard Cornish offer a concise collection of delicious Spanish recipes. In addition to a diverse selection of Spanish delights, you will find information about Spanish ingredients, cooking methods and culinary traditions. MoVida: Meat offers a taste of the essence and exuberance of Spanish cuisine.

'Take all the great things about Melbourne dining, wrap them up in one package, and you have MoVida' - The Age

Recipes include: Pyrenees Lamb with White Wine and Paprika Sauce, Rolled Pork Loin with Jamon and Sheep's Cheese, Roast Pork Belly with Quince Aioli, Pork Belly with Chorizo and Breadcrumbs, Movida Steak Tartare, Oxtail Braised Slowly in Fino Sherry, Veal and Pork Rissoles with Sherry Sauce, Spanish Rib Eye, Beef Shin Braised with Carrots, Tomatoes, White Wine and Saffron, Ox Tripe with a Spicy Chorizo and Thyme Sauce, Confit Rabbit Leg with Bread and Thyme Sauce, Venison Slowly Braised with Pedro Ximenez Sherry

All titles in this series: MoVida: Spanish Basics MoVida: Soups MoVida: Seafood MoVida: Vegetables MoVida: Poultry MoVida: Meat MoVida: Desserts and Pastries

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