Synopses & Reviews
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.
This book introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook. Taking the range of flavours beyond those covered in tbeir first book, Samuel and Samantha Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, 'Casa de Moro' evokes the authors' extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition.
In their first outing, The Moro Cookbook, Samuel and Samantha Clarkchef-owners of Moro, one of Londons most talked-about restaurantscaptivated readers with their passionate insights into the culinary traditions of Spain, North Africa, and the Eastern Mediterranean. Casa Moro, their second cookbook, is a very personal reflection on the Clarks culinary influences. With its heady blend of Arabic and Hispanic dishes, the book evokes their early travels, their first discovery of Spain and Morocco, and the small village in the heart of Moorish Andalusia that has become their second home. The recipes range from infinitely variable mezzes and tapas to the slow-cooked meat stews and fresh salads of Morocco, but this is much more than a collection of recipes. Casa Moro is a culinary journey, resonating with history, tradition, and delectable dishes.
About the Author
Sam & Sam Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as the Eagle gastro-pub and The River Café. After they were married, Sam and Sam bought a camper van and set off on a three-month journey through Spain, Morocco, and the Sahara. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell in 1997. Since then, the restaurant has enjoyed unequaled reviews and accolades. In 2011 they opened Morito, just next door—a Barcelona-style tapas bar. They have published three books: The Moro Cookbook, Casa Moro, and Moro East.