MORO The Cookbook
by Sam & Sam Clark
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 Café 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.
'This is the book I've been waiting for'.
Nigella Lawson, Vogue.
The Authors
Sam and Sam Clark not only work together but are also husband and wife - they spent their three-month honeymoon driving around Morocco and Spain in a camper van, trying out new ingredients and recipes. They met while working at the Eagle gastro-pub and it was their time at the River Cafe which strongly influenced their approach to simple, seasonal cooking. Sharing a passion for the Moorish regions, they joined forces with longtime friends Mark Sainsbury and Jake Hodges to open Moro in Clerkenwell in spring 1997. The resturaunt won both the Time Out and BBC Good Food awards for Best New Resturant in 1998 and has enjoyed unequalled reviews and accolades.
Hardback
£25.00
ISBN 0091874831
Sample
Recipe
LOMO
CON LECHE
Pork cooked in milk
with bay and cinnamon
