I've been dining in Moro restaurant since it opened in 1997 and cook recipies from all three Moro cookbooks most weeks. This book is the first and based on dishes served at the restaurant. I've cooked almost everything in the book now and every one is delicious.

The book is beautifully produced and atmospherically designed. One can almost smell the wood smoke from the restaurant's oven as one opens the book. With a little social and anthropological detail to support the food and plenty of variations the book is bound to delight.

Notable recipe for roast pork belly with fennel seeds. ( )

Moro is a reknowned restaurant in London, the cook/owners being Sam Clark and his wife Sam Clark! The food is very much from around the North African end of the Mediterranean, Morocco and southern Spain being the dominant influences. The combination of spices and other ingredients, all authentic to that region, make these recipes burst with unexpected flavours. Despite being a "restaurant" cook book, the recipes are simple and easy to make at home. I particularly love the Courgettes with pinenuts and raisins and both my daughter and I use the three different marinades for lamb all the time. ( )