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Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.
Now the Moro’s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant’s most delicious and successful recipes in Moro: The Cookbook.
Most of the recipes are simple, but the resulting flavours are wonderfully complex. Perfectly capturing the region of origin -- Spain and the Muslim Mediterranean -- The Moro Cookbook will entice cooks everywhere to discover more about this rich, exotic cuisine.
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The word “Moro,” meaning “Moor” in Spanish, encapsulates a certain style of cooking that draws on the intense flavors of Spanish, North African, and eastern Mediterranean cuisines. A heady blend of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavorings, these are simple dishes—it is the resulting flavors that are wonderfully complex. In Moro: The Cookbook, chef-owners Sam and Sam Clark have distilled their restaurant’s most accomplished recipes, beginning with a dazzling array of savory breads, soups, mezze, and tapas. Among the main dishes are recipes like lamb simmered with artichokes and fish tagine with potatoes, tomatoes, and olives, while desserts include a Seville orange tart and Malaga raisin ice cream. This stylishly designed volume features 200 recipes and more than 150 color photos.From the Back Cover:
“Moro is to Spanish food what the River Café is to Italian” -- Nigella Lawson
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Book Description Ebury Press, 2001. Hardcover. Condition: New. Never used!. Seller Inventory # P110091874831
Book Description Ebury Press, 2001. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0091874831
Book Description Ebury Press, 2001. Hardcover. Condition: New. Seller Inventory # DADAX0091874831
Book Description Condition: New. New. Seller Inventory # S-0091874831
Book Description Ebury Press, 2001. Condition: New. book. Seller Inventory # M0091874831