The Moro Cookbook [Hardcover]

Samuel Clark (Author), Samantha Clark (Author)

Book Description

Release date: July 24, 2001

Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.

Now the Moro’s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant’s most delicious and successful recipes in Moro: The Cookbook.

Most of the recipes are simple, but the resulting flavours are wonderfully complex. Perfectly capturing the region of origin -- Spain and the Muslim Mediterranean -- The Moro Cookbook will entice cooks everywhere to discover more about this rich, exotic cuisine.

Editorial Reviews

Review

“Moro is to Spanish food what the River Café is to Italian” -- Nigella Lawson

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 are recipes like lamb simmered with artichokes and fish tagine with potatoes, tomatoes, and olives, while desserts include a Seville orange tart and Malaga raisin ice cream. This stylishly designed volume features 200 recipes and more than 150 color photos.

See all Editorial Reviews

Product Details

• Hardcover: 250 pages
• Publisher: Ebury Press (July 24, 2001)
• Language: English
• ISBN-10: 0091874831
• ISBN-13: 978-0091874834
• Product Dimensions: 10 x 7.5 x 1.3 inches
• Shipping Weight: 2.3 pounds
• Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
• Amazon Best Sellers Rank: #1,753,250 in Books (See Top 100 in Books)

Most Helpful Customer Reviews

34 of 36 people found the following review helpful

5.0 out of 5 stars Mouth-wateringly delicious! October 20, 2001

By A. J. Watson

Format:Hardcover

This book is an absolute joy - obviously Sam & Sam really love their food; using all natural ingredients, (but not to the extremes of Crank's) they re-create the recipes they found during a 3-month trip round Spain, Morocco and Algeria, prior to setting up their 'Moro' restaurant in the UK.

They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).

The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!

Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!

Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.

15 of 16 people found the following review helpful

5.0 out of 5 stars A cookbook for those who aspire to go beyond bland tapas April 3, 2008

By T. Mylan

Format:Paperback

I'm not sure if it's just me but it seems like the authors from the UK are writing books that are much more than vehicles for there current pet project restaurant (unlike most name droppy American/New York chefs).

To me Moro has a depth in its approach that is more akin to Bertolli's Cooking by Hand than Battalis Babbo. If you are hungering for a comprehensive exploration of the multi-facets of Spanish cooking at its simplest and least clichéd Moro is the book for you.

Honestly its worth it just for the mackerel recipe midway through the book. A butterflied fish cooked hot and quick and then dressed with olive oil, garlic and paprika. A revelation and a brilliant recipe for any struggling bistro chef to boot.

20 of 23 people found the following review helpful

4.0 out of 5 stars Fabulous but not for first-timers January 28, 2004

By J. Holland

Format:Paperback

This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.

This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.