- Hardcover: 320 pages
- Publisher: Ebury Press (November 1, 2004)
- Language: English
- ISBN-10: 0091894492
- ISBN-13: 978-0091894498
- Product Dimensions: 7.5 x 1.2 x 10 inches
- Shipping Weight: 2.5 pounds
- Average Customer Review: 4.7 out of 5 stars See all reviews (6 customer reviews)
- Amazon Best Sellers Rank: #997,994 in Books (See Top 100 in Books)
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Casa Moro: The Second Cookbook Hardcover – July 4, 2005
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About the Author
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.
Top Customer Reviews
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?