The Moro Cookbook

The Moro Cookbook

Paperback

By (author) Samantha Clark, By (author) Samuel Clark, Photographs by Pia Tryde

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  • Publisher: Ebury Press
  • Format: Paperback | 288 pages
  • Dimensions: 186mm x 250mm x 26mm | 898g
  • Publication date: 4 August 2011
  • Publication City/Country: London
  • ISBN 10: 009188084X
  • ISBN 13: 9780091880842
  • Illustrations note: 120
  • Sales rank: 10,242

Product description

Since 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.

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Author information

Samuel and Samantha Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as The River Cafe and the Eagle gastro-pub. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell, London in 1997. Since then the restaurant has enjoyed unequalled reviews and accolades, being voted Best Restaurant in 2009's Observer Food Monthly awards. The Clarks opened their second venture, Morito, an intimate tapas bar, in August 2010.

Review quote

"A rare and special cookbook" -- Nigel Slater "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" -- Lindsey Bareham Evening Standard

Flap copy

Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word "Moro," meaning "Moor" in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. Sam and Sam Clark are the chef-owners of Moro, one of London's most talked-about restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.

Table of contents

Bread; tapas and mezze; soups; fish starters; meat starters; vegetable starters; rices; fish main courses; meat main courses; vegetables; sauces and dressings; puddings.