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Moro East

Moro East Cover

 

Synopses & Reviews

Publisher Comments:

The Clarks renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home, in their local garden
 
When Sam and Sam took on their very first local garden they found themselves part of a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients, many of which are integral to the food served at Moro. This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activities—Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekend—and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements.

Synopsis:

In Moro East, Sam and Sam Clark renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home--in an East End allotment. Following a year in the life of this East End allotment, the recipes that are produced are unusual without being daunting. Sam and Sam experiment with plants that can be eaten at various different stages of their growth; they include recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, and poppy leaves)--even making use of produce that does not ripen, such as green tomatoes. They also offer recipes to use up the gluts of produce at the end of the growing season, such as chili jam, tomato preserve, and pickled garlic. Many of the recipes reflect everyday activities at the allotment--Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs at the weekend--and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yogurt soup.

Synopsis:

The Clarks renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home—in an East End allotment. Documenting the authors' year in a Manor Garden allotment, this book captures the spirit of the community through the recipes and photographs that reflect everyday activities in this area, from Turkish women rolling flatbreads to families gathering to grill kebabs during the weekend. The 150 imaginative and seasonal recipes include Moro favorites along with new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yogurt soup. Showing how to experiment with plants that can be eaten at various different stages of their growth, this cookbook also includes recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, and poppy leaves) and makes use of produce that does not ripen, such as green tomatoes. Recipes for using produce at the end of the growing season, such as chili jam, tomato preserve, and pickled garlic, are also detailed.

About the Author

Samuel Clark and Samantha Clark are the authors of Casa Moro and Moro: The Cookbook.

Product Details

ISBN:
9780091917777
Publisher:
Ebury Press
Subject:
Regional & Ethnic - Mediterranean
Author:
Clark, Samuel
Author:
Clark, Samantha
Author:
Clark, Sam
Subject:
Mediterranean
Subject:
Cooking and Food-Mediterranean
Subject:
Spanish
Edition Description:
Trade Cloth
Publication Date:
20071131
Binding:
HARDCOVER
Language:
English
Pages:
320
Dimensions:
10 x 7.5 in 2.08 lb

Related Subjects


Cooking and Food » Regional and Ethnic » Mediterranean

Moro East
0 stars - 0 reviews
$ In Stock
Product details 320 pages Ebury Press - English 9780091917777 Reviews:
"Synopsis" by , In Moro East, Sam and Sam Clark renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home--in an East End allotment. Following a year in the life of this East End allotment, the recipes that are produced are unusual without being daunting. Sam and Sam experiment with plants that can be eaten at various different stages of their growth; they include recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, and poppy leaves)--even making use of produce that does not ripen, such as green tomatoes. They also offer recipes to use up the gluts of produce at the end of the growing season, such as chili jam, tomato preserve, and pickled garlic. Many of the recipes reflect everyday activities at the allotment--Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs at the weekend--and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yogurt soup.
"Synopsis" by ,
The Clarks renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home—in an East End allotment. Documenting the authors' year in a Manor Garden allotment, this book captures the spirit of the community through the recipes and photographs that reflect everyday activities in this area, from Turkish women rolling flatbreads to families gathering to grill kebabs during the weekend. The 150 imaginative and seasonal recipes include Moro favorites along with new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yogurt soup. Showing how to experiment with plants that can be eaten at various different stages of their growth, this cookbook also includes recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, and poppy leaves) and makes use of produce that does not ripen, such as green tomatoes. Recipes for using produce at the end of the growing season, such as chili jam, tomato preserve, and pickled garlic, are also detailed.
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