Casa Moro
Condition: SECONDHAND
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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 and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. oro- the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. CASA DEL MORO introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake. aking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, CASA DEL MORO evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andaluc
Author: Samuel Clark
Format: Hardback, 320 pages, 200mm x 260mm, 1153 g
Published: 2004, Ebury Publishing, United Kingdom
Genre: Food & Drink: General
Description
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 and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. oro- the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. CASA DEL MORO introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake. aking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, CASA DEL MORO evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andaluc
Casa Moro