Samuel Clark

As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London’s Exmouth Market for over three years. Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, “simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you’ll find in this country.” Sam and Sam Clark’s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito’s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team – the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say 'hits you like a wall of joy'. There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za’atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos – Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks.‘You’ll want to graze your way around chef Marianna Leivaditaki’s food, which takespainstakingly sought-out ingredients (try the pistachios from Gaziantep in Turkey to taste whatyou’ve really been missing) and incorporates them into sharing plates you really won’t want toshare.’- Foodism, June 2016‘Eating at Morito is like a journey of discovery – of flavours, textures and combinations ofingredients.’- Blanche Vaughan, June 2016'Morito’s menu reads like an exotic dream and doesn’t disappoint.’- Restaurant Magazine June 2016

Living Without Domination defends the bold claim that humans can organise themselves to live peacefully and prosperously together in an anarchist utopia. Clark refutes errors about what anarchism is, about utopianism, and about human sociability and its history. He then develops an analysis of natural human social activity which places anarchy in the real landscape of sociability, along with more familiar possibilities including states and slavery. The book is distinctive in bringing the rigour of analytic political philosophy to anarchism, which is all too often dismissed out of hand or skated over in popular history.

Since it was first published in 2001, Moro: The Cookbook has been one of the most talked about, praised and cherished cookbooks of its time. Sam & Sam Clark share a passion for the food of Spain, North Africa and the Eastern Mediterranean and their London restaurant, Moro, was born out of a desire to cook within these wonderful traditions and to explore exotic flavours little known in the UK. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. In their first book, Sam and Sam have distilled the restaurant's most accomplished and delicious recipes, those that have ensured its extraordinary success. Authenticity is key and their food remains true to the origins of the dishes - heady fusions of warm spices and fiery sauces, slow-cooked earthy stews and delicate flavourings. This is a must-have book for every cook's shelves, written and designed with palpable passion and insight.

This text provides an examination of the rise of the centralized state and its effect on the power of the aristocracy in the British Isles and in France and its eastern periphery during the 16th, 17th and 18th centuries. Arguing that states emerged in Western Europe as powerful political-geographical centres rather than nation-states or national states, Samuel Clark examines and compare the centres and peripheries of these two large regional zones, focusing not only on England and France but also on Wales, Scotland, Ireland, Savoy and the Southern Low Countries. The book aims to demonstrate how the state shaped the aristocracy and transformed its political, economic, cultural, and status power.

Arguing that states emerged in Western Europe as powerful political-geographical centres rather than nation-states or national states, Samuel Clark examines and compares the centres and peripheries of these two large regional zones, focusing not only on England and France but also on Wales, Scotland, Ireland, Savoy, and the Southern Low Countries. This wide-ranging and multifaceted work shows how the state shaped the aristocracy and transformed its political, economic, cultural, and status power. From a theoretical perspective, State and Status is both innovative and significant; Clark is the first to link the anti-functionalist historical sociology of Western Europe with the functionalist or neofunctionalist tradition in sociology.

Arguing that states emerged in Western Europe as powerful political-geographical centres rather than nation-states or national states, Samuel Clark examines and compares the centres and peripheries of these two large regional zones, focusing not only on England and France but also on Wales, Scotland, Ireland, Savoy, and the Southern Low Countries. This wide-ranging and multifaceted work shows how the state shaped the aristocracy and transformed its political, economic, cultural, and status power. From a theoretical perspective, State and Status is both innovative and significant; Clark is the first to link the anti-functionalist historical sociology of Western Europe with the functionalist or neofunctionalist tradition in sociology.