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| Moro East | 
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| Authors: Samantha Clark, Samuel Clark
Publisher: Ebury Press
Category: Book
List Price: £25.00
Buy New: £14.95
You Save: £10.05 (40%)
New (27) Collectible (3) from £13.81
Avg. Customer Rating:  3 reviews
Sales Rank: 7750
Media: Hardcover
Pages: 320
Shipping Weight (lbs): 2.3
Dimensions (in): 9.9 x 7.6 x 1.4
ISBN: 0091917778
EAN: 9780091917777
ASIN: 0091917778
Publication Date: November 1, 2007
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
 yum yum September 10, 2008
2 out of 2 found this review helpful
At a time when the government are telling us to eat well and exercise and food is becoming more expensive local councils are taking the decision to bulldoze allotments. This book captured the community spirit of the place and encouraged me to plant some veg in my garden! The photos are great too. Already a fan of the restaurant and the previous books, this one did not diappoint. Brilliant book, vibrant recipes, especially the marinades!
 "A great Christmas present written by the husband and wife team of Moro". December 4, 2007
20 out of 20 found this review helpful
Famous for Spanish- and North African-style food, the couple have gone East - literally and metaphorically. A few years ago they `acquired' an allotment in London's East End and found, amongst fellow growers, Turks, Greeks and Cypriots. The two Sams swiftly became part of the allotment community even if there's little detail of any actual digging in the book. Rather it marks the passage of the seasons and the breadth of the crops with rich and alluring recipes - some their own, others weeded from neighbours.
Not that you have to grow-your-own to enjoy or cook them. They concentrate, not surprisingly, on vegetables and are cool about using up "all the bits" or eating weeds or young leaves - I'd never imagined young poppy leaves had anything to offer; now I can't wait to try them next spring. Recipes highlight Moro's approach to cooking of "three simple flavours jostling in the mouth to create something exciting". Strong on soups, there's a buxom leek and rosemary soup with blue cheese (great for any leftover Stilton over Christmas) or a heavenly almond and fennel with scallops. Bitter leaves with tahini and caramelised onions, one of FoodLovers featured recipes, is a bitter-sweet sensation and pumpkin pisto is fast becoming my favourite way of cooking pumpkins this autumn.
Now Moro East the allotment is sadly gone. The fertile land has been swallowed up by bulldozers, concreted over and incorporated in the Olympic site. For a mere four weeks, the two Sams write poignantly "it will be used as a pathway between stadiums". Luckily for us, the book remains.
Another treat from Moro November 8, 2007
28 out of 34 found this review helpful
The first two Moro cookbooks are rated higher than the Bible in our household, they're stained, sticky and thoroughly loved. And although I have yet to try many of the recipes from Moro East - i only just got it, give me a chance - I'm familiar enough with Sam Clark's recipe style to know that this is another winner. It's beautifully laid out, the recipes are easy to follow and, more importantly, inspire you to experiment and add your own ideas.
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