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“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
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.See all Editorial Reviews
i bought all 3 cookbooks very unique and great voice and easily executed delicious recipes.Published 3 months ago by nancyscotton
Love the recipes and the background stories, history of the country of origin and photos.Published 8 months ago by Suzanne Rodgers
This book uses basic ingredients and some wonderful spices that make cooking a true delight. I've since bought a tagine which has
made cooking easy, fun and delicious.
Wonderful book. Can't wait to start using it. Came when promised.
I like this cookbook, but I have yet to make anything from it. It is definitely a cookbook for a person who knows their way around the kitchen. Read morePublished on June 1, 2010 by Justine Collins