Moro: The Cookbook

Front Cover
Ebury, 2001 - Cooking - 287 pages
9 Reviews
The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants of recent years, of which Nigella Lawson said 'Moro is to Spanish food what the River Caf is to Italian', and which in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. In Moro: The Cookbook chefs Sam and Sam Clark have distilled the restaurant's most accomplished and delicious recipes, the dishes that have ensured its extraordinary success. 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 - Sam and Sam 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.

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Review: Moro: The Cookbook

User Review  - Gert-Jan - Goodreads

Top 3 cookbooks I own. Fantastic recipes that I keep coming back to. Read full review

Review: Moro: The Cookbook

User Review  - Will Carey - Goodreads

Cooking made simple, great to discover flavours of Spain, north Africa and eastern Mediteranian - Paella de credo con chorizo y espinaca is my favorite Read full review

About the author (2001)

Samuel and Samantha Clark, both cooked at top restaurants such as the Eagle gastro-pub and The River Café before opening Moro in Clerkenwell to rave reviews. Since Moro’s launch, in 1997 they’ve won the coveted Time Out and BBC Good Food awards for Best New Restaurant.

Bibliographic information