Casa Moro

The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of Londons top restaurateurs.

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, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.

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 restaurants ever-changing menu.

Much more than a simple catalogue of recipes, Casa Moro evokes the Clarkss 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.

In their first outing, The Moro Cookbook, Samuel and Samantha Clark—chef-owners of Moro, one of London’s most talked-about restaurants—captivated readers with their passionate insights into the culinary traditions of Spain, North Africa, and the Eastern Mediterranean. Casa Moro, their second cookbook, is a very personal reflection on the Clarks’ culinary influences. With its heady blend of Arabic and Hispanic dishes, the book evokes their early travels, their first discovery of Spain and Morocco, and the small village in the heart of Moorish Andalusia that has become their second home. The recipes range from infinitely variable mezzes and tapas to the slow-cooked meat stews and fresh salads of Morocco, but this is much more than a collection of recipes. Casa Moro is a culinary journey, resonating with history, tradition, and delectable dishes.

This book introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook. Taking the range of flavours beyond those covered in tbeir first book, Samuel and Samantha Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, 'Casa de Moro' evokes the authors' 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.

Samuel and Samantha Clark, who are husband and wife, share a passion for the Moorish regions. They both cooked at leading London restaurants before joining forces to open Moro restaurant in 1997.