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.
Synopsis
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.
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.
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 recipesthe 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.
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.