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. This book offers the restaurant's most accomplished and delicious recipes. It also talks about the romance and tradition inherent in each dish.

Follows the life of East End allotment, reflected in recipes that are unusual without being daunting. This book includes 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.

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.

This text examines the rise of the centralized state between the 16th and the 18th centuries. It aims to demonstrate how the state shaped the aristocracy in the Britain Isles and in France and its eastern periphery, and transformed its political, economic, cultural and status power.