Reports about every aspect of food and the culture it stems from, both practical and anecdotal, and naturally all the most important recipes of Spain's various regions open up a culinary universe that you can capture in your own kitchen. Spain - its cuisine is as colourful as the country is large. While to the north the traditions of the wandering herdsmen are still maintained and tracking dogs search out truffles, exotic fruits that entered the country with the Arabs flourish in the south. This Culinaria title whets your appetite to explore Spain with all your senses. It describes an incomparable panorama of cultural and culinary traditions, as well as an overview of the most important winegrowing regions of the land. Its 488 pages and more than 1,200 photographs clearly illustrate how landscape, climate, and various cultures have left their mark on the diverse cuisine of the country - from Alboraya in the Levant to Zaragoza in the north, from the omnipresent garlic mayonnaise alioli to zamburina mussels. More than 200 recipes drawn from every region ensure that the fascinating reading also becomes a feast for the palate

Moro joins the starry ranks of beautifully presented London restaurant cookbooks such as The River Café Cookbook and Momo that have excelled in delivering the tastes of the Mediterranean to our colder climes. Both the cookbook and the restaurant are the realisation of the dreams of Samuel and Samantha Clark, chef-owners and now writers. Their passion for the intense flavours of the cuisine of Spain, North Africa and the Eastern Mediterranean follow the saffron-cinnamon connection; the robust style of Spanish cooking balancing the lighter, more exotic dishes of the Muslim Mediterranean.

Tapas favourites such as tortilla, pimientos del piquillo (sweet peppers), boquerones (anchovies), sardines and chorizo share the table with familiar mezzes like grilled chicken wings with tahini, baba ghanoush and tabbouleh. But the joy of Moro is that it balances such favourites with rarer fare and new inventive recipes with traditional ingredients, such as the colourful and deliciously rich carcuteria cecina with beetroot and almond sauce and grilled quail with rose petals. If you thought you knew what to expect from paella, try monkfish paella with saffron or pork, chorizo and spinach, or Chicken, artichokes and oloroso sherry. All of which might not leave much room for the bitter chocolate, coffee and cardamon coffee cake or the Malaga raisin ice-cream.

IT IS ALSO POSSIBLE TO GET THIS BOOK IN HARDBACK HOWEVER IT COSTS £40 THEREFORE PLEASE GET IN TOUCH IF YOU WOULD LIKE FURTHER INFORMATION

By Simone & Ines Ortega

The Times
Spanish cook book with more recipes than you can shake a paella pan at.

Observer Food Monthly
If you want to prepare truly authentic Spanish dishes, from paella to patatas con chorizo, there is only one book you need - the traditional bible of Spain that contains 1,080 recipes from the mother and daughter team of Simone and Ines Ortega now translated into English for the first time.

By Sam & Sam Clark

In "Moro East", Sam and Sam Clark renew their passion for the food of Spain and the Muslim Mediterranean, but this time they find their inspiration a little closer to home ...in an East End allotment. Bordered by the River Lea and the Grand Union Canal, on its own little island, Manor Garden allotments may seem a world away from Moorish Spain or Morocco. However, once beyond the gates, you are transported to the Eastern Mediterranean by a community of Turks and Cypriots who cultivate and cook an extraordinary range of ingredients, many of which are integral to the food served at Moro. It is here that Sam and Sam took on their very first allotment."Moro East" follows a year in the life of this East End allotment, reflected in recipes that are unusual without being daunting. Sam and Sam experiment with plants that can be eaten at various different stages of their growth; they include recipes for parts of the crop that might otherwise be discarded (celery leaves, pea shoots, poppy leaves), even making use of produce that does not ripen, such as green tomatoes. They also offer recipes to use up the gluts of produce at the end of the growing season, such as chilli jam, tomato preserve and pickled garlic.Many of the recipes reflect everyday activities at the allotment - Turkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs at the weekend - and the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favourites and new combinations such as pigeon salad with figs, chickpeas and pomegranate molasses, tortilla with onion tops, and courgette and yoghurt soup. With the allotment set to be bulldozed in 2007 to make way for the 2012 Olympics, "Moro East" documents the last ever growing season for Sam and Sam and the unique men and women of Manor Garden allotments.

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 restaurants and in 1998 won both the Time Out and BBC Good Food awards for Best New Restaurant. Moro: the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. Casa de Moro introduces an impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake. Taking the range of flavours beyond those covered in their first book, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu.

Much more than a simple catalogue of recipes, Casa de Moro 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.