Author Description

The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of London’s top restaurateurs.<br/><br/>The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, particularly the exotic flavours of Spain and the Muslim Mediterranean. The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, The Cookbook , went on to be a huge success, with its passionate insight into this little-known culinary tradition.<br/><br/>Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro , Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.<br/><br/>Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in 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.