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Moro: The Cookbook Paperback – 6 Mar 2003
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Moro joins the starry ranks of beautifully presented London restaurant cookbooks such as The River Café Cookbook and Momo that have excelled in delivering the tastes of the Mediterranean to our colder climes. Both the cookbook and the restaurant are the realisation of the dreams of Samuel and Samantha Clark, chef-owners and now writers. Their passion for the intense flavours of the cuisine of Spain, North Africa and the Eastern Mediterranean follow the saffron-cinnamon connection; the robust style of Spanish cooking balancing the lighter, more exotic dishes of the Muslim Mediterranean.
Tapas favourites such as tortilla, pimientos del piquillo (sweet peppers), boquerones (anchovies), sardines and chorizo share the table with familiar mezzes like grilled chicken wings with tahini, baba ghanoush and tabbouleh. But the joy of Moro is that it balances such favourites with rarer fare and new inventive recipes with traditional ingredients, such as the colourful and deliciously rich carcuteria cecina with beetroot and almond sauce and grilled quail with rose petals. If you thought you knew what to expect from paella, try monkfish paella with saffron or pork, chorizo and spinach, or Chicken, artichokes and oloroso sherry. All of which might not leave much room for the bitter chocolate, coffee and cardamon coffee cake or the Malaga raisin ice-cream.
If some of the ingredients leave you a trifle bewildered, Moro ends with an appendix of suppliers from specialty ethnic shops to local supermarket fare and a terrifically handy almanac of vegetables and fruits in season. Like its other restaurant cook books, Moro also serves up a feast for your eyes and belongs on your coffee table as well as in the kitchen, splendidly extending and deepening our appreciation for these too often over-looked cuisines. --Fiona Buckland --This text refers to an out of print or unavailable edition of this title.
"A rare and special cookbook" (Nigel Slater)
"The Clarks have a way of making food taste wonderful" (Claudia Roden)
"This is a superb collection of recipes, all of which I plan to cook" (Rose Gray)
"I could happily cook my way through this book from start to finish" (Lindsey Bareham Evening Standard)
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Top Customer Reviews
My sister recommended it, though, and I am now completely sold on it. I have cooked several delicious dishes, all really easy and uncomplicated. The fish tagine, for example, is an amazing 'bung it all in and retire' recipe, which tastes wonderful.
Although there are ingredients in some dishes that it would be difficult to get hold of,these are in the minority compared to things such as smoked paprika, chestnuts etc, that are easy to find, but which have transformed my cooking.
For me, finding this book was as inspiring as discovering proper Italian food ten years ago - the same simplicity, delicious ( though obviously different) flavours and homely, completely unpretentious style.
Second, these recipes are beautifully simple to follow - and so far, despite being an inexperienced cook, I've yet to find a dud. Thanks to Moro I am now allowed to be alone and unsupervised by my wife in the kitchen! Most guests have rushed out to buy the book or note a recipe. Although this is a 'celebrity' cook book in that the writers have a high profile London restaurant, it couldn't be further away from the over-fussy, over clever recipes so often found. True, some of the ingredients can be a little hard to find, but the authors have provided a very helpful glossary of UK suppliers for these. In my case a recent weekend in Barcelona had me spending a small fortune in the local deli shops!
The best thing I can say about this book is that it worked wonders for me and I now feel confident and able to experiment in the kitchen.Thanks Moro!
So why three stars? Well, just because we only ever cook three or four things. We've tried a couple of recipes that just didn't really work - they didn't go wrong, they were just, well, fine. But a lot of trouble for just fine. And a load of others I've just thought "oh, I can't be bothered". Which isn't to say it's complicated, just a bit off putting.
The mezze/tapas dishes are great though, the yoghurt cake not to my tastes but everyone we've made it for has raved about it, the liver with cumin wonderful, and the patatas pobres lovely). Have a look through it before buying, and see how many you're really likely to cook though.
Inside, the reader won't only find lot of unknown recipes that mix Spanish, North African and Eastern Mediterranean kitchen but will also learn some culinary facts about these less known cultures.
This book can be especially recommended to people who have some dietary restrictions considering lactose or meat, because inside you'll find number of great vegetarian recipes.
And although the meals are mostly unknown for Western people, they are made more or less from the easily available ingredients, while some exotic are optional, though they raise each dish step higher making it more original and authentic.
So far, I tried the Falafel, traditional Arab food, something I saw many times while traveling but never tried it.
It's made from chickpeas and fava, and it's very delicious.
The only drawback for some will be that although the presented meals are not hard to cook, they will require some additional time to prepare then usually needed, given its diversity from what we are used for.
But if you give it a try you certainly won't regret, it will be well worth your effort.
"Moro: The Cookbook" is good cookbook to have near you, something a bit exotic but still fairly easy to prepare and due to that I can fully recommend it.
They bake their own sourdough bread every day, using their own sourdough yeast, make their own yogurt and somehow find ingredients that most of us have never heard of (but they give a comprehensive list of suppliers at the back).
The recipes are simply described, with lots of practical advice and little anecdotes about their discovery of the recipes in tiny restaurants - for example, queuing up outside a hole in the wall that only sold lentil soup! But what a soup!
Think Spain - think paella (usually a hotch-potch of rice and everything thrown in to produce a gluey mass) - but this book resets that impression with a series of recipes that are light, tasty, unusual and definitely NOT stodgy!
Beautifully illustrated and lovingly written, you really feel the atmosphere of the Spanish/Muslim cookery surrounding you as you get drawn, drooling, into this gorgeous book.
Most Recent Customer Reviews
Interesting and modern Mediterranean and middle eastern recipes from an extremely knowledgeable pair of writers.Published 11 months ago by Ollie
Wonderful recipes. Unfortunately some of the ingredients are a bit hard to get hold of.Published 16 months ago by Amazon Customer