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Food

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	Casa Moro '...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages' - Nigel Slater, The Observer, London The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. Moro: the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. Casa Moro introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake. Taking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, Casa 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. Authors: Samantha and Samuel Clark Publisher: Ebury Press ISBN: 0091894492 Published: 2004 Paperback: 320 pages, 262 x 198 mm Price: £25.00


	The Food of Spain and Portugal: A Regional Celebration Blessed with a brilliantly sunny climate and access to fresh seasonal produce from both land and sea, not to mention 500 years of Moorish influence, Spanish and Portuguese cuisine embraces the virtues of a lifestyle which takes account of the best that nature has to offer. In some 175 recipes, organised region by region, The Food of Spain and Portugal celebrates freshwater fish and mountain thyme, luscious cheeses and olives still warm from the tree, as well as a dazzling array of fruit and vegetables, fresh and cured meats and innumerable variations on rice and bean dishes. Illustrated not just with luscious food photography but with historical paintings and location shots that will make every armchair traveller's feet itch to get out there and start exploring the markets, The Food of Spain and Portugal is a glowing tribute to the cuisine of Iberia. Author: Elisabeth Luard Publisher: Kyle Cathie ISBN: 1856264998 Published: 2004 Hardback: 192 pages, 255 x 225 mm Price: £26.00


	The New Spain: A Complete Guide to Contemporary Spanish Wine John Radford takes the reader on a region-by-region tour of Spain's rapidly changing vineyards and wineries. All aspects of Spanish wines are covered in-depth, from soil types and vineyard classification to the most innovative bodegas and newest styles of red, white, and sparkling wines. Climate, geography, grape varieties, and winemaking traditions of each wine region are covered, with comprehensive producer profiles for each. The book also offers tips on the best wines available and an easy-to-use glossary of Spanish wine terms. Over 150 colour photographs and specially commissioned detailed maps showing the location of all wine regions complete this indispensable book. Publisher: Mitchell Beazley Author: John Radford ISBN: 1840009284 Published: 2004 Paperback: 224 pages, 150 colour illustrations, 27 maps, 279 x 240 mm Price: £25.00


	Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa This selection of recipes forms an collection of dishes from lesser explored areas of the Mediterranean, North Africa and the Middle East. Divided into 12 chapters based on ingredients, the author introduces the home cook both to unsual ingredients and to unsual ways to cook with old favourites. Each dish is unusual, either because it uses 'exotic' ingredients such as flower waters, pomegranates and cardamom, or because of its unusual use of ingredients, such as 'Middle Eastern Orange Cake', made almost entirely of pureed whole cooked oranges. Several dishes are unsual simply because of their names, consider 'Ice in Heaven', or the 'Crazy Water' of the title. Author: Diana Henry Publisher: 2002 ISBN: 1840005017 Published: Mitchell Beazley Paperback: 192 pages, 260 x 194 mm, 100 colour photos Price: £20.00


	Sherry - Julian Jeffs The fifth edition of this benchmark book recounts the turbulent history of the sherry region. It explains the various stages of sherry production and details the old family firms and new boutique bodegas. Publisher: Mitchell Beazley ISBN: 1840009233 Published: 2004 Hardback: 300 pages, 216 x 135 mm Price: £20.00

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