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9780091947309 English 0091947308 "Like being transported straight to a tapas bar in Spain." -- Time Out As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London's Exmouth Market for over three years. Morito's cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, "simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'll find in this country." Sam and Sam Clark's little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito's small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos -- Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks., Another stunningly designed cookbook from the team behind Casa Moro and Moro: The Cookbook --here the focus is on tapas As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze for several years. Morito's cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, "simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'll find in this country." Now, with the publication of the cookbook of this hugely successful restaurant, Morito's small plates can be cooked, eaten, and shared at home. Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito. There are more than 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos--Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito desserts and drinks. Chockful of lively photos and with a bright orange placeholder ribbon, this book matches the place it celebrates--it hits you like a wall of joy. Includes metric measures., As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London'e(tm)s Exmouth Market for over three years. Morito'e(tm)s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, 'eoesimultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'e(tm)ll find in this country.'e Sam and Sam Clark'e(tm)s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito'e(tm)s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team 'e" the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'e(tm)atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos 'e" Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks. 'e~You'e(tm)ll want to graze your way around chef Marianna Leivaditaki'e(tm)s food, which takes painstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste what you'e(tm)ve really been missing) and incorporates them into sharing plates you really won'e(tm)t want to share.'e(tm)- Foodism, June 2016 'e~Eating at Morito is like a journey of discovery 'e" of flavours, textures and combinations of ingredients.'e(tm)- Blanche Vaughan, June 2016 'Morito'e(tm)s menu reads like an exotic dream and doesn'e(tm)t disappoint.'e(tm)- Restaurant Magazine June 2016
9780091947309 English 0091947308 "Like being transported straight to a tapas bar in Spain." -- Time Out As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London's Exmouth Market for over three years. Morito's cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, "simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'll find in this country." Sam and Sam Clark's little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito's small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team - the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos -- Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks., Another stunningly designed cookbook from the team behind Casa Moro and Moro: The Cookbook --here the focus is on tapas As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze for several years. Morito's cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, "simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'll find in this country." Now, with the publication of the cookbook of this hugely successful restaurant, Morito's small plates can be cooked, eaten, and shared at home. Photographed over the course of two years, often by members of the Morito team, the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito. There are more than 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos--Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito desserts and drinks. Chockful of lively photos and with a bright orange placeholder ribbon, this book matches the place it celebrates--it hits you like a wall of joy. Includes metric measures., As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London'e(tm)s Exmouth Market for over three years. Morito'e(tm)s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, 'eoesimultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you'e(tm)ll find in this country.'e Sam and Sam Clark'e(tm)s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito'e(tm)s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team 'e" the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za'e(tm)atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos 'e" Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks. 'e~You'e(tm)ll want to graze your way around chef Marianna Leivaditaki'e(tm)s food, which takes painstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste what you'e(tm)ve really been missing) and incorporates them into sharing plates you really won'e(tm)t want to share.'e(tm)- Foodism, June 2016 'e~Eating at Morito is like a journey of discovery 'e" of flavours, textures and combinations of ingredients.'e(tm)- Blanche Vaughan, June 2016 'Morito'e(tm)s menu reads like an exotic dream and doesn'e(tm)t disappoint.'e(tm)- Restaurant Magazine June 2016