Moro The Cookbook
Moro The Cookbook by Samuel Clark, published by Ebury Publishing in 2003, is a culinary exploration that delves into the vibrant food traditions of Spain, North Africa, and the Eastern Mediterranean. This new edition spans 287 pages and is presented in English, showcasing a collection of recipes that reflect the unique flavors and techniques celebrated in the authors’ London restaurant, Moro.
Readers will find a diverse array of recipes that emphasize authenticity and the rich culinary heritage of the regions covered. The book features a variety of dishes characterized by warm spices, fiery sauces, and slow-cooked stews, all crafted to highlight the exotic flavors that inspired the Clarks. Moro The Cookbook serves as a resource for those interested in regional and ethnic cooking, inviting home cooks to explore and recreate the beloved dishes that have made the restaurant a notable establishment.
Official synopsis Publisher
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.
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