Product Description

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.

Product Details

• Amazon Sales Rank: #59430 in Books
• Published on: 2003-07-22
• Released on: 2003-07-22
• Original language: English
• Binding: Paperback
• 256 pages

From Amazon.co.uk
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
'Bursting with sensational exotic-tasting Mediterranean recipes...this best-seller ranks as one of our favourite recipe books of all time. The dishes are a heady fusion of Arabic and Hispanic flavours which all have that 'take-you-there' quality. The photographs are appropriately gorgeous, the recipes surprisingly simple, and the results? To die for.', Health & Fitness .'exemplary', Country Life .'A magical book full of rare and special flavours', 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,

Review
“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

Customer Reviews

Moro
One of the best cookbooks I have seen. Every recipe is a gem.

Fabulous but not for first-timers
This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.

This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.

more moro please
i loved the book but there were too many Spanish recipes for my taste. As I live in Spain not too usefull. however anyone wanting mediterranean food would find it of use.