The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of London's top restaurateurs.<br><br>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, <b>Moro: The Cookbook</b>, went on to be a huge success, with its passionate insight into this little-known culinary tradition.<br><br>Now, taking the range of flavours beyond those covered in the first book, <b>Casa Moro</b> 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 <b>Casa Moro</b>, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant's ever-changing menu.<br><br>Much more than a simple catalogue of recipes, <b>Casa Moro</b> 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.<br><br><br><i>From the Hardcover edition.</i>