Moro the Cookbook: The Ultimate Guide to Radiant Beauty and Health
Autor Samantha Clark, Samuel Clarken Limba Engleză Paperback – 5 mar 2003
Sam and Sam Clark are the chef-owners of Moro, one of London’s most talked-about restaurants. In Moro: The Cookbook, Sam and Sam have distilled the restaurant’s most accomplished and delicious recipes for home cooking. Authenticity is the key and their food remains true to the origins of each dish. Most of these recipes are very simple -- it is the resulting flavours that are wonderfully complex.
Preț: 174.34 lei
Preț vechi: 206.07 lei
-15% Nou
Puncte Express: 262
Preț estimativ în valută:
33.37€ • 35.20$ • 27.81£
33.37€ • 35.20$ • 27.81£
Carte disponibilă
Livrare economică 13-24 decembrie
Livrare express 28 noiembrie-04 decembrie pentru 80.59 lei
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9780091880842
ISBN-10: 009188084X
Pagini: 256
Ilustrații: 120
Dimensiuni: 189 x 252 x 25 mm
Greutate: 0.89 kg
Ediția:Trade Paperback.
Editura: Ebury Publishing
Locul publicării:United Kingdom
ISBN-10: 009188084X
Pagini: 256
Ilustrații: 120
Dimensiuni: 189 x 252 x 25 mm
Greutate: 0.89 kg
Ediția:Trade Paperback.
Editura: Ebury Publishing
Locul publicării:United Kingdom
V-ar putea interesa
-
Good Food: Fish & Seafood DishesJeni Wright-12%Preț: 35.21 lei40.09 lei -
Easy and Healthful Mediterranean CookingMary El-BazPreț: 67.44 lei -
Social Origins of the Irish Land WarSamuel Clark-23%Preț: 973.52 lei1264.32 lei -
-26%Preț: 815.19 lei1102.76 lei -
Mediterranean Diet Recipes for Weight LossTom CastrignoPreț: 62.50 lei -
Authentic IranSoraya Vatandoust-11%Preț: 572.39 lei643.13 lei -
Fast and Easy Salmon RecipesAnela T.Preț: 62.73 lei -
The Paleo Mediterranean CookbookCecilia DentPreț: 61.53 lei -
A Taste of ArmeniaChristina NersesianPreț: 227.12 lei -
50 Decadent Fish and Seafood RecipesNiekerk, Brenda VanPreț: 51.95 lei -
My Mediterranean CookbookChristina NersesianPreț: 222.87 lei -
Rick Stein's Coast to CoastRick Stein-14%Preț: 180.34 lei209.55 lei -
-16%Preț: 69.94 lei83.18 lei -
Welcome to Gold StreetSamantha ClarkPreț: 105.06 lei
Notă biografică
Samuel and Samantha Clark are husband and wife who have both cooked at leading restaurants such as The River Café. Sharing a passion for the Moorish regions, they opened Moro in London in 1997. The restaurant has enjoyed unequalled reviews and accolades.
Extras
Lomo con leche
Pork cooked in milk with bay and cinnamon
Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.
Ingredients
Serves 4-6
1-1.5 kg boned organic or free-range pork loin, with skin removed
1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme
4 tablespoons olive oil
1/2 cinnamon stick
3 bay leaves, preferably fresh
1.5 litres milk
sea salt and black pepper
Method
Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing.
We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour.
Pork cooked in milk with bay and cinnamon
Pork cooked in milk was one of our favourite dishes to cook at the River Cafe, so we were thrilled when we saw a similar recipe for it in a Spanish book using cinnamon and bay instead of lemon zest and sage.
Ingredients
Serves 4-6
1-1.5 kg boned organic or free-range pork loin, with skin removed
1/2 teaspoon chopped fresh thyme leaves, or a pinch of dried thyme
4 tablespoons olive oil
1/2 cinnamon stick
3 bay leaves, preferably fresh
1.5 litres milk
sea salt and black pepper
Method
Trim the pork of excess fat and rub all over with salt, pepper and thyme. Place a large, heavy saucepan over a medium heat and add the olive oil. When the oil is hot, but not smoking, add the pork and seal until golden brown on all sides, but not too dark. Pour off any excess oil, add the cinnamon, bay and milk and bring to a gentle simmer, turning down the heat if necessary. Cook slowly with the lid half off for about 1-11/2 hours, turning the meat occasionally, or until the meat is cooked through, but still juicy and tender, making sure it does not catch on the bottom. The milk should have reduced into caramelised, nutty nuggets, and made a wonderful sauce subtly flavoured with cinnamon and bay. If it needs more time to reduce, remove the meat until the sauce is ready. Taste for seasoning. Let the meat relax for 5 minutes before slicing.
We serve this with Mashed Potato with Garlic (see page 231), some rocket or braised spinach (see page 234), and piquillo peppers fried in olive oil and garlic for colour.
Recenzii
“This is the book I’ve been waiting for.” -- Nigella Lawson
“This is a superb collection of recipes, all of which I plan to cook.” -- Rose Gray
“I could happily cook my way through this book from start to finish.” -- Evening Standard
“The recipes are mouth-wateringly delicious, the photography suitably gorgeous; it’s a winner of a book.” -- Time Out
“A magical book full of rare and special flavours.” -- The Observer
“The Clarks have a way of making food taste wonderful.” -- Claudia Roden
"A rare and special cookbook" -- Nigel Slater "The Clarks have a way of making food taste wonderful" -- Claudia Roden "This is a superb collection of recipes, all of which I plan to cook" -- Rose Gray "I could happily cook my way through this book from start to finish" -- Lindsey Bareham Evening Standard
“This is a superb collection of recipes, all of which I plan to cook.” -- Rose Gray
“I could happily cook my way through this book from start to finish.” -- Evening Standard
“The recipes are mouth-wateringly delicious, the photography suitably gorgeous; it’s a winner of a book.” -- Time Out
“A magical book full of rare and special flavours.” -- The Observer
“The Clarks have a way of making food taste wonderful.” -- Claudia Roden
"A rare and special cookbook" -- Nigel Slater "The Clarks have a way of making food taste wonderful" -- Claudia Roden "This is a superb collection of recipes, all of which I plan to cook" -- Rose Gray "I could happily cook my way through this book from start to finish" -- Lindsey Bareham Evening Standard
Cuprins
Bread; tapas and mezze; soups; fish starters; meat starters; vegetable starters; rices; fish main courses; meat main courses; vegetables; sauces and dressings; puddings.