The Moro restaurant was born out of a desire to cook within the wonderful traditions of Spanish and North African food and to explore exotic flavours little known in the UK. It has established itself as one of the most talked about restaurants in the UK winning both the Time Out and BBC Good Food awards for Best New Restaurant when it opened in 1997. The Clarks' first book, Moro: the Cookbook, has been a runaway success. Its passionate insight and strong culinary vision and ethos captured readers' imaginations. Casa Moro, the second book from the Clarks, takes the range of flavours beyond those covered in their first. Sam and Sam have created fresh and dynamic dishes that reflect Moro's ever-changing menu ranging from Asparagus with parsley and almonds; Moroccan courgette salad; and Chicken with pine nuts, saffron and fino sherry to Chestnut, almond and chocolate cake. Yet Casa Moro is much more than a simple catalogue of recipes; it evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance.
Rezensionen / Stimmen
The best cookery books give you so much more than recipes: they tell the story of food, who cooks it and why. I loved the Moro Cookbook and was already hungry for second helpings. And this is a wonderful book, a pleasure to read and a reward to cook from. As More-ish as it is Moorish -- Nigella Lawson * Evening Standard * Fully the equal of the first Moro cookbook, it is both serious and seductive, packed with earthy recipes infused with smoke and spices -- Christopher Hirst * The Independent * ...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages -- Nigel Slater * The Observer * This husband and wife team, who put the food of Spain and the Muslim Mediterranean on the culinary map, continue the theme with more simple, bold flavours. The least 'cheffy' chefs, they create recipes which are easily made by the home cook * Sunday Telegraph Magazine * Sam and Sam have a passion for bold, simple flavours, and a knack for combining them brilliantly. Their food is inventive, yet unpretentious and always delicious. -- Hugh Fearnley-Whittingstall
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 253 mm
Breite: 194 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-09-193853-6 (9780091938536)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Samuel and Samantha Clark not only work together but are also husband and wife, and have both cooked at leading restaurants such as The River Cafe and the Eagle gastro-pub. Sharing a passion for the Moorish regions, they joined forces to open Moro in Clerkenwell, London in 1997. Since then the restaurant has enjoyed unequalled reviews and accolades, being voted Best Restaurant in 2009's Observer Food Monthly awards. The Clarks opened their second venture, Morito, an intimate tapas bar, in August 2010.
