Why aren’t the recipes for this book available on ckbk?
We are building our collection of cookbooks all the time. This book is on our wish list, but it is not yet available on ckbk.
Books which are part of ckbk's collection show one of these two logos:
Wine and food writer
If you love Spanish food there are few books so accessible, and the results are good enough to keep a restaurant going for 20 years without much in the way of proliferation (there are now a couple of Moritos, their more informal outpost, but that’s pretty recent). Sam and Sam’s Chicken with Bay, Garlic and White Wine is my favourite way to cook chicken – and I love to cook chicken – while the Chickpeas with Spinach (and cumin and saffron) is the best accompaniment I have yet found for Manzanilla sherry – and believe me, my research has been extensive.
Moro the restaurant broke new ground when it opened in London’s then-edgy Exmouth Market back in 1997, and this book introduced a generation to the flavours and aromas of Spain, Portugal, North Africa, the Eastern Mediterranean and Turkey. The food and recipes were redolent with sumac, saffron, tahini and labneh – ingredients that hadn’t quite yet made it supermarket shelves. I’ve cooked a score of recipes from this book and I keep coming back to them. They’re every bit as enticing now as they were then.
Head chef, 69 Highbury Hill
This is our favourite North London restaurant and we eat there a lot. I love their food and this cookbook includes many of their classics, most of which I've had a go at. Too many wonderful Spanish/Mediterannean recipes to mention but our absolute favourites are Grilled Quail with Rose Petals, Hummus with ground Lamb and pine nuts, Saffron Rice, chickpeas with spinach, Paella de cerdo con chorizo y Espinacas. Another food splattered book.
Food blogger, writer and general witterer
This is one of the first cookbooks I bought and remains to this day, one of my favourites. All of the recipes (and I have tried most of them) work so well, bringing together a simple and harmonious blend of predominantly Spanish, North African and Middle Eastern flavours. A great step towards using exotic ingredients and techniques, without getting your knickers in a twist.
Food writer and stylist
This is easily the shabbiest looking cookbook I own - a true testament to its usefulness that it has a ripped spine, dogeared torn cover and pages covered in various blotches of this and splats of that. This is a book I really love for its authenticity. Make a handful of tasty tapas, crack open a bottle of chilled Oloroso and transport yourself to a bustling Spanish bar.
Learning to cook at Moro left a huge, indelible mark on my culinary landscape and for that reason, as well as being a brilliant book that introduced two new and exciting culinary regions to Britain, it must find its way onto my list. Wonderful recipes that are as familiar to me as old friends.
Chef and food writer
A real game-changer. A book of wonderful authentic recipes and one of the earliest significant titles in the modern world food phenomenon that seems so commonplace in cookbook publishing today, not to mention a landmark publication in the genre of restaurant cookbooks also.
Novelist, cook and food blogger
The Moro restaurant changed our view of Spanish food, much as the River Café changed our view of Italian food. The Clark’s recipes introduced me to an entirely new cuisine. Goodbye paella and gazpacho. Hello sopa de ajo and fattoush!
Another married pair, this book also has the sense of place and delight in the otherness of travel with a palpable desire to share their discoveries
The fabulously relaxed style of these recipes changed the way I cook. Moorish, that Hispanic/Arabic flavour suddenly felt so accessible.
Cooking teacher, food consultant and writer
A beautiful book full of food I want to eat, and first of an excellent series. The Turkish yoghurt & mint soup is a revelation.
Food and drink writer and TV presenter
The first of their delicious books, this is one I return to over and over again. My copy is filthy, splattered and sticky.
This book reminds me of summer and eating outside with friends. Probably because I use it all summer long.
Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
Introduced us to a new vocabulary of ingredients before "Islamic / Hispanic" became mainstream.
When this came out it felt like a very genuine honest piece of work from a husband and wife.
A revelation, & the last great new cultural input into my own cooking.
Opened my eyes to blending Arabic with Mediterranean flavours.
Executive Chef and Co-Owner, Oleana
Captures the personality of the restaurant and very creative.
Founder and executive chef of Cafe Paradiso and author
A beautiful expression of a beautiful restaurant.
Blogger of The London Foodie
Another classic book which I love and use often
Scientist, physician, author & amateur cook
Fantastic Spanish Moroccan fusion flavours
Makes you want to cook everything
Irish chef, food stylist and best-selling author
Professor of American Literature & Culture
Proprietor Green Park Brasserie, Bath Function Rooms, Green Park Express
Creative Partner at Here Design
Artisan olive producer
Editor, Delicious magazine
Author and writer
Assistant Professor at Penn State Abington
Food and travel writer
Blogger, Chinese Grandma
Food writer and novelist
Food writer and marmalade producer
Chef/Owner Pok Pok Restaurants
Co-chef, Bar Tartine
Chef-owner, Violet Cakes
Artist, graphic designer and author
Author of 'Chinatown Kitchen' and Hollow Legs
Founder and Owner of Moshi Moshi
Founder of Rococo Chocolates
Nutritional therapist and author
Founder of Wahaca, chef and writer