Casa Moro
The Second Cookbook
By Samuel Clark; Samantha Clark
(Ebury Press, Hardcover, 9780091894498, 320pp.)
Publication Date: July 4, 2005
Other Editions of This Title: Paperback
Categories: Beverages - Non-Alcoholic, Regional & Ethnic - African, Regional & Ethnic - Spanish
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The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of London’s 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 restaurant’s ever-changing menu.
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.
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.
“Moro is to Spanish food what the River Café is to Italian.”
–Nigella Lawson
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