Opening my new Casa Moro – the second cookbook by Sam and Sam Clark is like beginning a journey in itself. I can’t wait to start it, the duration will be enjoyable and the memories will last a lifetime. So with my inevitable growth and the invaluable lessons to be learnt along the way I plan to work my way through every dish.
Come with me into this travel guide and the personal invitation to share with Sam and Sam Clark the world that inspires them.
The Clarks share their passion for good food with interesting flavours made from down-to-earth ingredients. I like to call it posh peasant food. They take
simple home-produce and turn out gourmet dishes served in their restaurant Moro. I love it.
Mouth-watering recipes such as Oxtail with Rioja and Chorizo are interspersed with many photographs of the Clarks at work and at play and of wonderful fresh produce and some of their finished dishes.
The book’s major influence is Spanish and in particular the area south of the Alpujarras , in Andalucia, where they have a second home. I like the fact they openly admit to asking their neighbours what they are eating today; then go and make there own, a far superior version I’m sure.
Also included are Muslim influences from around the Mediterranean Sea which brings us dishes such as Chicken Fatee with Rice, Crispbread and Yoghurt from the Lebanon or Chickpeas with Pomegranate Molasses.
There is not a photo with every recipe, which I usually favour, but that does mean the quantity of recipes is greater – which is for me a bigger thrill.
I really like the non-glossy paper. It’s a non-fussy book, like the couple, who are an inspiration to me. The book is produced by Ebury Press with paper from sustainable forests. Although maybe after a little more use I’ll wish my well-used copy had glossy washable pages! I know it will be well-thumbed and well-used.
For me it’s another hit, a great book to use and peruse, a good talking point, interesting recipes and which covers my particular area of cuisine.
It’s not a little book, a light book or a cheap book but worth it’s price, it is a welcome addition and learning manual that challenges me, so thank you Sam and Sam for this ongoing cookery course.
