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Casa Moro: The Second Cookbook [Englisch] [Gebundene Ausgabe]

Samuel Clark , Samantha Clark

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4. Juli 2005
The exotic culinary traditions of southern Spain and the Muslim Mediterranean are passionately presented by two of London’s top restaurateurs.

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, particularly the exotic flavours of Spain and the Muslim Mediterranean. The Moro is one of the most talked-about restaurants in London, winning the Time Out and BBC awards for Best New Restaurant, in 1998. Its spinoff publication, Moro: The Cookbook, went on to be a huge success, with its passionate insight into this little-known culinary tradition.

Now, taking the range of flavours beyond those covered in the first book, Casa Moro introduces an impressive quality and diversity of recipes that are fully accessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan zucchini salad Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry; and Chestnut, almond and chocolate cake. In Casa Moro, Sam and Sam Clark have created fresh and dynamic dishes that reflect their restaurant’s ever-changing menu.

Much more than a simple catalogue of recipes, Casa Moro evokes the Clarks’s extensive travels in 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.

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“Moro is to Spanish food what the River Café is to Italian.”
–Nigella Lawson


'Moro is to Spanish food what the River Cafe is to Italian' Nigella Lawson

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Die hilfreichsten Kundenrezensionen auf (beta) 4.5 von 5 Sternen  4 Rezensionen
17 von 18 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen casa moro: beyond claudia roden 12. Februar 2007
Von J. Komen - Veröffentlicht auf
Format:Gebundene Ausgabe
For those who are familiar with the books of claudia roden and penelope casas on middle eastern food and spanish food, this book has definitely a few new things to offer. The recipees are basic, with few ingredients, emphasis on good taste and relatively simple to prepare. Do not expect elaborate "Michelin restaurant" style type dishes. The authors like spiced (not hot)food, so if you like that too, then stock up on your cumin, coriander and paprika, and start pickling your own lemons.
The book starts with a curious chapter on dishes prepared with wild ingredients (herbs) from the area in spain where the authors live (Andalucia). The four seasons are each presented with 2-3 dishes. While it is apparently meant to set the scene, I found this chapter a bit out of place and too much "Jamie Oliver" with pictures of happy family and tales of friendly neighbours; the dishes are sometimes less easy to prepare with the ingredients listed. What follows is a short chapter on bread which i did not find particularly intersting. Despite the encouriging remarks of the authors, (it only takes 10 minutes!) making bread by hand the classic way takes time, is messy, and the results is always a bit disappointing.
The next chapters on soups and on mezze and starters however is very good with many good recipees. Other chapters are on slads, fish, meat and vegetables (!). The meat chapter has 6 nice lamb, 2 pork, 2 beef and 4 chicken recipees. They are rather classic (roast lamb, sirloin steak) but again of good taste. However, you will find a much wider selection in both Roden or Casas. The authors admit that they only recently started to get interested in desserts, and the book therefore is relatively short on this item, with a few good cakes, ice and fruit desserts. In conclusion: its not a real restaurant book with complete menu suggestions, and it has frequent accounts of personal life and travels (it is a bit romantic, organic and jamie oliver style), but the few recipies i have tried so far where easy to prepare and tasted very much oke: 4 stars..
One last remark to the publisher: the list of suppliers and reference to particular brands of flower is usefull for UK readers but of no use to readers outside the UK. Would it be a better idea to include websites of suppliers in europe and USA where foodstuff can be ordered?
5 von 7 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great Book 27. März 2007
Von Sam Smith - Veröffentlicht auf
Format:Gebundene Ausgabe|Verifizierter Kauf
This is an excellent book, however many of the ingredients are very hard if not impossible to find. If you don't have access to a Spanish cooking supply shop, I would pass on this book. In addition, some of the recipes need a bit of work. I've tried several soup recipes and all of them were lacking in flavor and needed additional work to repair.
1 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Moro Magic 22. November 2009
Von Bulgakov - Veröffentlicht auf
Format:Gebundene Ausgabe
This book is SO inspiring. We use this book more than any other. Moro really inspires us to challenge our taste-buds and when we have people over for dinner they always want to know where we got the ideas.
7 von 24 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Casa Moro - Sam and Sam Clarke 27. Dezember 2004
Von Clodagh Mckenna - Veröffentlicht auf
Format:Gebundene Ausgabe
A must have book for anyone with an understanding of good ingredients. The recipes are fantastic! Love it!!
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