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Stunning new package for the paperback edition of this bestselling classic

The Moro restaurant was born out of a desire to cook within the wonderful traditions of Spanish and North African food and to explore exotic flavours little known in the UK. It is one of the most talked about restaurants in the UK, winning both the Time Out and BBC Good Food awards for Best New Restaurant when it opened in 1997.

The Clarks' first book, Moro: the Cookbook, has been a runaway success. Its passionate insight and strong culinary vision and ethos captured readers' imaginations. Casa Moro, the second book from the Clarks, takes the range of flavours beyond those covered in their first. Sam and Sam have created fresh and dynamic dishes that reflect Moro's ever-changing menu.

Yet Casa Moro is much more than a simple catalogue of recipes; it evokes Sam and Sam's 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. With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance.


The best cookery books give you so much more than recipes: they tell the story of food, who cooks it and why. I loved the Moro Cookbook and was already hungry for second helpings. And this is a wonderful book, a pleasure to read and a reward to cook from. As More-ish as it is Moorish

Nigella Lawson, Evening Standard

Fully the equal of the first Moro cookbook, it is both serious and seductive, packed with earthy recipes infused with smoke and spices

Christopher Hirst, The Independent

...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages

Nigel Slater, The Observer

This husband and wife team, who put the food of Spain and the Muslim Mediterranean on the culinary map, continue the theme with more simple, bold flavours. The least `cheffy' chefs, they create recipes which are easily made by the home cook

Sunday Telegraph Magazine

a recipe book to make mouths water

Financial Times, Weekend

an indispensable classic....the dishes are simple, elegant and evocative with prose to match

Tom Parker Bowles, Mail on Sunday

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Formats & editions

  • Trade Paperback


    October 3, 2011

    Ebury Press

    320 pages

    RRP $47.99

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