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Casa Moro: Spanische und orientalische Küche [Gebundene Ausgabe]

Sam Clark
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Produktbeschreibungen

Pressestimmen

“Moro is to Spanish food what the River Café is to Italian.”
–Nigella Lawson -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

Werbetext

'Moro is to Spanish food what the River Cafe is to Italian' Nigella Lawson (20031017) -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

Synopsis

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. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .

Klappentext

It was while travelling through Spain and Morocoo on their three-month honeymoon that Sam and Sam Clark first discovered and defined what was to become their philosophy of food. A major influence has been the small village in the heart of Moorish Andalucía where Casa Moro, the name of their little Spanish house, has become their second home.

Moro The Cookbook explored the culinary traditions of Spain and the Muslim Mediterranean. In their second book, the Clarks develop this theme, but approach it from a much more personal point of view. They explain in greater detail how they are constantly encountering new flavours and flavour combinations.

Ranging from infinitely variable starters and tapas to the slow-cooked meat stews and fresh salads of Morocco, through home-curing and wild foods, the book is, however, very much more than a simple catalogue of recipes. It is a personal and highly evocative account of a culinary journey that resonates with history, tradition and, most important of all, delicious dishes. With an entire chapter dedicated to the ancient ways and cooking of Andalucía and, more specifically, the village in which Sam and Sam live, their account exudes romance and is written and designed with palpable passion and elegance.

-- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch .

Buchrückseite

'Sam and Sam have a passion for bold, simple flavours, and a knack for combining them brilliantly. Their food is inventive, yet unpretentious and always delicious.'

Hugh Fearnley-Whittingstall

-- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch .

Über den Autor

Samuel and Samantha Clark, who are husband and wife, share a passion for the Moorish regions. They both cooked at leading London restaurants before joining forces to open Moro restaurant in 1997. -- Dieser Text bezieht sich auf eine andere Ausgabe: Gebundene Ausgabe .
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