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Morito

Clark, Samantha, Clark, Samuel

19 ratings by Goodreads
ISBN 10: 0091947308 / ISBN 13: 9780091947309
Published by Ebury Press
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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About this Item

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London's Exmouth Market for over three years. This title features over 150 simple and seasonal recipes arranged in 10 chapters. Num Pages: 288 pages, colour illustrations. BIC Classification: 1QRM; WBN. Category: (G) General (US: Trade). Dimension: 261 x 201 x 29. Weight in Grams: 1166. . 2015. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780091947309

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Bibliographic Details

Title: Morito

Publisher: Ebury Press

Binding: Hardcover

Book Condition:New

About this title

Synopsis:

Another stunningly designed cookbook from the team behind Casa Moro and Moro: The Cookbook—here the focus is on tapas

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze for several years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten, and shared at home. Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito. There are more than 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos—Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito desserts and drinks. Chockful of lively photos and with a bright orange placeholder ribbon, this book matches the place it celebrates—it hits you like a wall of joy. Includes metric measures.

About the Author:

Sam & Sam Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as the Eagle gastro-pub and The River Café. After they were married, Sam and Sam bought a camper van and set off on a three-month journey through Spain, Morocco, and the Sahara. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell in 1997. Since then, the restaurant has enjoyed unequaled reviews and accolades. In 2011 they opened Morito, just next door—a Barcelona-style tapas bar. They have published three books: The Moro Cookbook, Casa Moro, and Moro East.

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