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 book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans.
In this new paperback edition of 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.
 

A collection of recipes from London's most successful Spanish restaurant, which offers a modern twist on one of the world's most revered culinary traditions, that is currently undergoing something of a renaissance. The recipes included are described with a deep knowledge of that tradition, and an acknowledgement of the romance and heritage of each individual dish. Illus.

The authors' London restaurant, Moro, was born out of a desire to cook within the Spain, North Africa and the Eastern Mediterranean traditions and to explore exotic flavours little known in the UK. This book presents some of the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success.