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 bookís 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 Iím 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 Ė which is for me a bigger thrill.
I really like the non-glossy paper. Itís 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 Iíll wish my well-used copy had glossy washable pages! I know it will be well-thumbed and well-used.
For me itís another hit, a great book to use and peruse, a good talking point, interesting recipes and which covers my particular area of cuisine.
Itís not a little book, a light book or a cheap book but worth itís price, it is a welcome addition and learning manual that challenges me, so thank you Sam and Sam for this ongoing cookery course.