SAMUEL CLARK

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 books of recent years, of which Nigella Lawson said ''This is the book I''ve been waiting for.'' In Moro: The Cookbook, chefs Sam and Sam Clark have distilled the restaurant''s most accomplished and delicious recipes, the dishes that have ensured its extraordinary success. The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors'' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes - Sam and Sam also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions. In a market saturated with impersonal restaurant cookbooks, this book has a refreshingly different feel. It oozes character and is written and designed with palpable passion and insight.

"This is a beautiful book, its inspiring, greed-inducing recipes full of big flavour but requiring little effort. Just gorgeous!" - Nigella Lawson"This will stay by my cooker. Its brimful of great uncomplicated ideas, intense flavours and loads of colour. And the recipes really are easy." - Diana Henry"I love every recipe. Theyre glorious - delicious, exciting, inspiring, and really easy."- Claudia Roden"Another beautiful Moro book, full of mouth-watering, beautiful recipes to pull us greedily into the kitchen. What a treat!"- Thomasina Miers-Moro is the highly acclaimed home of bold, flavour-centered cooking using few ingredients, perfectly combined. Trailblazing chefs Sam and Sam Clark bring the evocative flavours of Southern Spain and North Africa to everyday cooking. Discover outstanding simple recipes such as Roasted aubergines with pomegranates and pistachios, one-pot Monkfish stew with green beans, potatoes and alioli, and Chicken with preserved lemon labneh - on the table in minutes with the laidback, no-fuss attitude of the countries that inspire them.

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. In their first book, Sam and Sam have distilled the restaurants most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. This is a must-have book for every cooks shelves, written and designed with palpable passion and insight.

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of Londons Exmouth Market for over three years. Moritos 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 youll find in this country.Sam and Sam Clarks 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, Moritos 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) Zaatar 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.Youll want to graze your way around chef Marianna Leivaditakis food, which takespainstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste whatyouve really been missing) and incorporates them into sharing plates you really wont want toshare.- Foodism, June 2016Eating at Morito is like a journey of discovery of flavours, textures and combinations ofingredients.- Blanche Vaughan, June 2016Moritos menu reads like an exotic dream and doesnt disappoint.- Restaurant Magazine June 2016