The Moro Cookbook

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

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!


Evocative insight into the cooking of the area.   January 26, 2002
greenhillfiona@hotmail.com (Britain)
9 out of 9 found this review helpful

Immensly readable, informative, with superb photographs - and excellent recipies. The book immediately transfers you to North Africa, and you can smell and hear the sights and sounds of the country. I was mesmorized - and most importantly loved the recipies.


kitchen treasure   October 7, 2006
happy camper (manchester, uk)
8 out of 8 found this review helpful

I think I can safely call this my favourite cookbook. It has spent as much time on my beside table as in the kitchen, and has inspired a fair few trips to Andalucia with my family. This is proper cooking, and although some recipes I don't dare try because I lack the confidence, I'm glad they're included for that day when I just might take the leap. The rest of the recipes, however, are those that make me want to stay at home and prepare as much as possible of this remarkable and distinctive food. If you're not lucky enough to live near a Spanish food shop, there is a very useful directory in the back for mail-order companies. And if you're ever in London, make a pilgrammage to the restaurant (if you can get a table!).


Inspiring receipes that cook beautifully   July 17, 2001
19 out of 20 found this review helpful

The two Sam's passion for their culinery field spices this wonderful book. Most of it is simple stuff - the usual story of fine ingredients used in simple combinations with no messing. For those of us addicted to strong flavours and a bit of heat, these recipes hit the spot. Lovely.


Excellent   January 19, 2002
16 out of 17 found this review helpful

I bought the Moro book about 6 months ago and have made lots of the dishes. The recipes work, are easy, original, taste wonderful and are digestible. The style of writing is accessible and educated and the layout and design of the book are a real pleasure. I love this book!