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Moro: The Cookbook, by Samuel Clark Samantha Clark
Download Moro: The Cookbook, by Samuel Clark Samantha Clark
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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
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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.
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Product details
Paperback: 256 pages
Publisher: Ebury Press; New Ed edition (March 1, 2003)
Language: English
ISBN-10: 009188084X
ISBN-13: 978-0091880842
Product Dimensions:
7.3 x 0.9 x 10.1 inches
Shipping Weight: 1.9 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#252,105 in Books (See Top 100 in Books)
The backstory for this is supposed to be the Moorish influence on Spanish cooking. It starts out with Baba Ganoush, Tabbouleh, Falafel, and Kibbeh, but then then it moves into Croquetas de Jamon, Manteca Colorado, and a chestnut and chorizo soup, which is hard to align with Moorish cooking. That said, I can picture using about half of the recipes in this book, which is a lot higher percentage than most books. There are some excellent ideas here and some good side information. Also, the dry measures are in weight, rather than volume, making it a lot easier to duplicate. All of the measures are in metric, which might terrorize some, but is very straightforward. It has become hard to find measuring cups and kitchen scales that don't include metric. Oven temperatures are in C, F, and the weird British single digit settings.
Really wonderful recipes
Excellent cookbook- beautiful layout and design and the recipes are working well.
superb - wish it was available for kindle..... but one of the best cookbooks out there... this book is filled with passion and I can stop rabbiting on actually - it's already famous. If you've been to a mate's house and they've prepared something that's at once clever and simple and all kinds of different... chances are it's from this book.
Moro is a great restaurant and the cook books are as well. They have expanded my cooking range. I go back to them again and again and on the rare occasion when I am in London I eat at the restaurant enjoying it each time.
This book uses basic ingredients and some wonderful spices that make cooking a true delight. I've since bought a tagine which hasmade cooking easy, fun and delicious.
A superb cookbook with fabulous recipes. I have eaten there and this restaurant is first rate.Wonderful book.Get it! M. Ross
great recipes
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