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Casa Moro: The Second Cookbook Hardcover – July 4, 2005

4.7 out of 5 stars 6 customer reviews

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Editorial Reviews

Review

“The best cookbooks give you so much more than recipes: they tell the story of food, who cooks it and why. I loved The Moro Cookbook and was already hungry for second helpings. And Casa Moro is a wonderful book, a pleasure to read and a reward to cook from. As More-ish as it is Moorish.”  —Nigella Lawson

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.
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Product Details

  • 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: #1,139,584 in Books (See Top 100 in Books)

Customer Reviews

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Top Customer Reviews

By J. Komen on February 12, 2007
Format: Hardcover
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.
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Format: Hardcover Verified Purchase
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.
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By Bulgakov on November 22, 2009
Format: Hardcover
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.
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