Book shop around the corner sells Spanish cookbooks with free delivery
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.
IT IS ALSO POSSIBLE TO GET THIS BOOK IN HARDBACK HOWEVER IT COSTS £40 THEREFORE PLEASE GET IN TOUCH IF YOU WOULD LIKE FURTHER INFORMATION
By Simone & Ines Ortega
The Times
Spanish cook book with more recipes than you can shake a paella pan at.
Observer Food Monthly
If you want to prepare truly authentic Spanish dishes, from paella to patatas con chorizo, there is only one book you need - the traditional bible of Spain that contains 1,080 recipes from the mother and daughter team of Simone and Ines Ortega now translated into English for the first time.
By Sam & Sam Clark
In "Moro East", Sam and Sam Clark renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home ...in an East End allotment. Bordered by the River Lea and the Grand Union Canal, on its own little island, Manor Garden allotments may seem a world away from Moorish Spain or Morocco. However, once beyond the gates, you are transported to the Eastern Mediterranean by a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients, many of which are integral to the food served at Moro. It is here that Sam and Sam took on their very first allotment."Moro East" follows a year in the life of this East End allotment, reflected in recipes that are unusual without being daunting. Sam and Sam experiment with plants that can be eaten at various different stages of their growth; they include recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, poppy leaves), even making use of produce that does not ripen, such as green tomatoes. They also offer recipes to use up the gluts of produce at the end of the growing season, such as chilli jam, tomato preserve and pickled garlic.Many of the recipes reflect everyday activities at the allotment - Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs at the weekend - and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favourites and new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yoghurt soup. With the allotment set to be bulldozed in 2007 to make way for the 2012 Olympics, "Moro East" documents the last ever growing season for Sam and Sam and the unique men and women of Manor Garden allotments.
Much more than a simple catalogue of recipes, Casa de Moro evokes Sam and Sam's extensive travels, their first discovery of Spain and Morocco and their house in the heart of Moorish Andalucia, taking the reader on a journey that resonates with delicious dishes, history and tradition. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance.