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5 Remote Warehouse Cooking and Food- Spanish and Portuguese

Moro the Cookbook

by

Moro the Cookbook Cover

 

Synopses & Reviews

Publisher Comments:

Another stunningly designed cookbook from the team behind Casa Moro and Moro: The Cookbook—here the focus is on tapas

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze for several years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten, and shared at home. Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito. There are more than 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos—Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito desserts and drinks. Chockful of lively photos and with a bright orange placeholder ribbon, this book matches the place it celebrates—it hits you like a wall of joy. Includes metric measures.

Synopsis:

The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked historically by the Moors' 700-year occupation of Spain. The authors' Moro restaurant opened in the Clerkenwell district of London in October 1997.

Synopsis:

The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

Synopsis:

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.

From the Hardcover edition.

About the Author

Samuel and Samantha Clark are husband and wife who have both cooked at leading restaurants such as The River Café. Sharing a passion for the Moorish regions, they opened Moro in London in 1997. The restaurant has enjoyed unequalled reviews and accolades.

Product Details

ISBN:
9780091880842
Created:
Sam and Sam Clark
Publisher:
Ebury Press
Author:
Samantha Clark Samuel Clark
Author:
Clark, Samuel
Author:
Clark, Samantha
Subject:
Regional & Ethnic - Mediterranean
Subject:
General Cooking
Subject:
Mediterranean
Subject:
Cooking and Food-Mediterranean
Subject:
food;cookbook;cooking;cookery;spain;mediterranean;north africa;non-fiction;recipes
Subject:
Spanish
Edition Description:
Cloth
Publication Date:
20030331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
120 ILLUSTRATIONS
Pages:
288
Dimensions:
10 x 7.5 in

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Related Subjects

Cooking and Food » Regional and Ethnic » African
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern
Cooking and Food » Regional and Ethnic » Spanish and Portuguese

Moro the Cookbook New Trade Paper
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$27.50 In Stock
Product details 288 pages Ebury Press - English 9780091880842 Reviews:
"Synopsis" by , The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked historically by the Moors' 700-year occupation of Spain. The authors' Moro restaurant opened in the Clerkenwell district of London in October 1997.
"Synopsis" by ,
The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes—the chefs also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.
"Synopsis" by , 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.

From the Hardcover edition.

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