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.
- Format: Paperback
- Pages: 288 pages, 120
- Publisher: Ebury Publishing
- Publication Date: 06/03/2003
- Category: TV / celebrity chef cookbooks
- ISBN: 9780091880842
Showing 1 - 2 of 2 reviews.
Review by herschelian
Moro is a reknowned restaurant in London, the cook/owners being Sam Clark and his wife Sam Clark! The food is very much from around the North African end of the Mediterranean, Morocco and southern Spain being the dominant influences. The combination of spices and other ingredients, all authentic to that region, make these recipes burst with unexpected flavours. Despite being a "restaurant" cook book, the recipes are simple and easy to make at home. I particularly love the Courgettes with pinenuts and raisins and both my daughter and I use the three different marinades for lamb all the time.
Review by jontseng
Notable recipe for roast pork belly with fennel seeds.