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10 Local Warehouse Cooking and Food- Mediterranean
3 Remote Warehouse Cooking and Food- Spanish and Portuguese

Moro East

by

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:

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.

Synopsis:

IT

About the Author

Samantha Clark and Samuel Clark have both cooked at leading restaurants such as The River Cafe and the Eagle gastropub. They joined forces to open Moro in London in 1997. Since then the restaurant has enjoyed impressive reviews and accolades, including being voted Best Restaurant in 2009's Observer Food Monthly awards. The Clarks opened their second venture, Morito, an intimate tapas bar, in 2010. They are also the coauthors of Moro: The Cookbook.

Product Details

ISBN:
9780091941871
Author:
Clark, Samuel
Publisher:
Ebury Press
Author:
Clark, Sam
Author:
Clark, Samantha
Subject:
Mediterranean
Subject:
Spanish
Subject:
Cooking and Food-Mediterranean
Copyright:
Edition Description:
Trade paper
Publication Date:
20110931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
PHOTOGRAPHS
Pages:
320
Dimensions:
10 x 7.5 in 1 lb

Related Subjects

Cooking and Food » Regional and Ethnic » African
Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Spanish and Portuguese
Science and Mathematics » Chemistry » Chemical Engineering

Moro East New Trade Paper
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$29.95 In Stock
Product details 320 pages Ebury Press - English 9780091941871 Reviews:
"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.
"Synopsis" by , IT
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