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Moro: The Cookbook | 
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| Authors: Samuel Clark, Samantha Clark
Publisher: Ebury Press
Category: Book
List Price: $27.50
Buy New: $17.16
You Save: $10.34 (38%)
Rating:  7 reviews
Sales Rank: 190651
Media: Paperback
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 1.9
Dimensions (in): 9.8 x 7.5 x 1.4
ISBN: 009188084X
Dewey Decimal Number: 641
EAN: 9780091880842
ASIN: 009188084X
Publication Date: March 1, 2003
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
Samuel and Samantha Clark share a passion for the intense flavours of the food of Spain, North Africa and the Eastern Mediterranean. The word “Moro”, meaning “Moor” in Spanish, encapsulates much of their style of cooking -- a heady blend of Arabic and Hispanic dishes that offer warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings.
Sam and Sam Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.
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| Customer Reviews: Read 2 more reviews...
 Moro magic October 2, 2008
Melanie Milliner (Arizona)
This cookbook has some of the most deliciously sophisticated recipes,
I would highly recommend it for basic meals and dinner parties.
A cookbook for those who aspire to go beyond bland tapas April 4, 2008
T. Mylan (Brooklyn, NY)
I'm not sure if it's just me but it seems like the authors from the UK are writing books that are much more than vehicles for there current pet project restaurant (unlike most name droppy American/New York chefs).
To me Moro has a depth in its approach that is more akin to Bertolli's Cooking by Hand than Battalis Babbo. If you are hungering for a comprehensive exploration of the multi-facets of Spanish cooking at its simplest and least cliched Moro is the book for you.
Honestly its worth it just for the mackerel recipe midway through the book. A butterflied fish cooked hot and quick and then dressed with olive oil, garlic and paprika. A revelation and a brilliant recipe for any struggling bistro chef to boot.
 V ery Disappointed August 22, 2007
Yousef Salem (Sunnyvale, CA USA)
3 out of 19 found this review helpful
I received Moro and I was very disappointed, and I intend to return it. Since the word "Moro", or "Moros" refers the the Muslim Arabs from Morocco, hence Moors, who ruled Spain from 7-11 to 1492 and were responsible for the vast studies in science, mathematics, optics, pharmacology, dentistry, anatomy, botany, architecture, hyrdaulics, astronomy, irrigation, and many other fields, and that knowledge was later tramsmitted to the West and brought it out of its Dark Ages and into its so-called "Renaissance" (how can something be reborn into, or restored to, a thing that it never was?), the title suggested that the recipes would be for authentic Spanish Muslim recipes. I was aghast when I realized that most of the recipes include pork and alcohol, both forbidden to Muslims, and that many of them are Arab recipes far removed from those used by Muslims in Spain. Frankly, the inclusion of pork and alcohol is highly offensive to Muslims, if not a direct insult. It is akin to a book on kosher cuisine whose recipes include pork. I urge Muslims to NOT buy this book. Yousef Salem
Moro March 1, 2004
3 out of 5 found this review helpful
One of the best cookbooks I have seen. Every recipe is a gem.
Fabulous but not for first-timers January 29, 2004
J. Holland (Sydney Australia)
8 out of 9 found this review helpful
This is a fabulous book, with such depth and breadth each time you go back to flip it open something new catches your eye. That said, authenticity is prized over simplicity, and many of the dishes I enjoyed in Spain and wanted to recreate at home are surprisingly time-consuming if not complex to make - potatas bravas and potatas tortilla are 2 examples. However the rice dishes are outstanding and it's a wonderful education in using spices such as saffron and smoked paprika.This isn't a book for mid-week suppers or beginning cooks looking for everything condensed into a 5 easy steps. But the food it helps you produce is outstanding and its a great couch read.
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