Author(s): Samantha Clark
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.
Stunning new paperback package of this seminal bestselling classic
Winner of British Book Awards: Stora Enso Design and Production Award 2002. Shortlisted for WHSmith Book Awards (Home & Leisure) 2002.
'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,
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.
Bread; tapas and mezze; soups; fish starters; meat starters; vegetable starters; rices; fish main courses; meat main courses; vegetables; sauces and dressings; puddings.