Moro: The Cookbook - Softcover

Clark, Samantha; Clark, Samuel

Softcover

ISBN 10: 009188084X ISBN 13: 9780091880842

Publisher: Ebury Press, 2003

Synopsis

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.

About this title

Review:

Moro joins the starry ranks of beautifully presented London restaurant cookbooks such as The River Café Cookbook and Momo that have excelled in delivering the tastes of the Mediterranean to our colder climes. Both the cookbook and the restaurant are the realisation of the dreams of Samuel and Samantha Clark, chef-owners and now writers. Their passion for the intense flavours of the cuisine of Spain, North Africa and the Eastern Mediterranean follow the saffron-cinnamon connection; the robust style of Spanish cooking balancing the lighter, more exotic dishes of the Muslim Mediterranean.

Tapas favourites such as tortilla, pimientos del piquillo (sweet peppers), boquerones (anchovies), sardines and chorizo share the table with familiar mezzes like grilled chicken wings with tahini, baba ghanoush and tabbouleh. But the joy of Moro is that it balances such favourites with rarer fare and new inventive recipes with traditional ingredients, such as the colourful and deliciously rich carcuteria cecina with beetroot and almond sauce and grilled quail with rose petals. If you thought you knew what to expect from paella, try monkfish paella with saffron or pork, chorizo and spinach, or Chicken, artichokes and oloroso sherry. All of which might not leave much room for the bitter chocolate, coffee and cardamon coffee cake or the Malaga raisin ice-cream.

If some of the ingredients leave you a trifle bewildered, Moro ends with an appendix of suppliers from specialty ethnic shops to local supermarket fare and a terrifically handy almanac of vegetables and fruits in season. Like its other restaurant cook books, Moro also serves up a feast for your eyes and belongs on your coffee table as well as in the kitchen, splendidly extending and deepening our appreciation for these too often over-looked cuisines. --Fiona Buckland

Review:

"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)

About this edition

• Publisher: Ebury Press
• Publication date: 2003
• ISBN 10: 009188084X
• ISBN 13: 9780091880842
• Binding: Paperback
• Number of pages: 288