Items related to Moro: The Cookbook
The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.
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From the Publisher:
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 is lamb simmered with artichokes, while desserts include a Seville orange tart. This stylishly designed volume features 200 recipes and 120 color photos.
From the Back Cover:
“This is the book I’ve been waiting for.” -- Nigella Lawson
“This is a superb collection of recipes, all of which I plan to cook.” -- Rose Gray
“I could happily cook my way through this book from start to finish.” -- Evening Standard
“The recipes are mouth-wateringly delicious, the photography suitably gorgeous; it’s a winner of a book.” -- Time Out
“A magical book full of rare and special flavours.” -- The Observer
“The Clarks have a way of making food taste wonderful.” -- Claudia Roden
“This is a superb collection of recipes, all of which I plan to cook.” -- Rose Gray
“I could happily cook my way through this book from start to finish.” -- Evening Standard
“The recipes are mouth-wateringly delicious, the photography suitably gorgeous; it’s a winner of a book.” -- Time Out
“A magical book full of rare and special flavours.” -- The Observer
“The Clarks have a way of making food taste wonderful.” -- Claudia Roden
"About this title" may belong to another edition of this title.
- PublisherEbury Press
- Publication date2003
- ISBN 10 009188084X
- ISBN 13 9780091880842
- BindingPaperback
- Number of pages256
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Book Description Paperback. Condition: new. Paperback. Stunning paperback package of this bestselling classic cookbookSince it was first published in 2001, Moro- The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans.In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.This is a must-have book for every cook's shelves, written and designed with palpable passion and insight. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780091880842
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