Written by Sam and Sam Clark of Moro restaurant in London, this series of books is one of my favourites. The use of fire, spice, herbs, acidity and olive oil is wonderful. Balancing these factors is when a dish becomes special. Their approach to flavour, technique presentation is inspirational. I often go back to these books when seeking to refine a dish or think about what to do with an ingredient I've found.
The books are filled with food you will want to eat. There is a great generosity in the way they are prepared and served.
The alumni of their kitchens fill many of the best Spanish restaurants around the world. Highly recommended.