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Moro: The Cookbook

£25.00 £18.15

Author: Clark, SamanthaBrand: Ebury PressEdition: IllustratedFeatures: New Mint Condition Dispatch same day for order received before 12 noon Guaranteed packaging No quibbles returns Binding: PaperbackFormat: IllustratedNumber Of Pages: 288Release Date: 06-03-2003Details: Product Description Since it was first published in 2001, Moro: The Cookbook has been one of the most talked...

Author: Clark, Samantha

Brand: Ebury Press

Edition: Illustrated

Features:

  • New
  • Mint Condition
  • Dispatch same day for order received before 12 noon
  • Guaranteed packaging
  • No quibbles returns

Binding: Paperback

Format: Illustrated

Number Of Pages: 288

Release Date: 06-03-2003

Details: Product Description 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. 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 From the Publisher One of the most distinctive, talked-about cookbooks of recent years From the Inside Flap 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.|amantha 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. From the Back Cover 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. About the Author Samantha Clark is one half of the successful husband and wife team behind Moro. Having spent their honeymoon exploring the flavours of Spain and Morocco, they opened the restaurant in 1997. They live in Highbury, North London and have two children. Samuel and Samantha Clark not on

Package Dimensions: 9.8 x 7.4 x 0.9 inches

Languages: English

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