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Casa Moro Paperback – 4 Aug 2011


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Product details

  • Paperback: 320 pages
  • Publisher: Ebury Press; Reprint edition (4 Aug 2011)
  • Language: English
  • ISBN-10: 0091938538
  • ISBN-13: 978-0091938536
  • Product Dimensions: 19 x 2.7 x 25.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Bestsellers Rank: 7,024 in Books (See Top 100 in Books)

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Review

"The best cookery books 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 this is a wonderful book, a pleasure to read and a reward to cook from. As More-ish as it is Moorish" (Nigella Lawson Evening Standard)

"Fully the equal of the first Moro cookbook, it is both serious and seductive, packed with earthy recipes infused with smoke and spices" (Christopher Hirst The Independent)

"...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages" (Nigel Slater The Observer)

"This husband and wife team, who put the food of Spain and the Muslim Mediterranean on the culinary map, continue the theme with more simple, bold flavours. The least 'cheffy' chefs, they create recipes which are easily made by the home cook" (Sunday Telegraph Magazine)

"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)

Book Description

Stunning paperback edition of this bestselling classic cookbook

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

79 of 85 people found the following review helpful By Booksthatmatter on 29 Mar 2005
Format: Hardcover
I reviewed the original Moro cookbook less than favourably - I felt it was a case of poor translation of recipes from restaurant to domestic kitchen as it suffered from uneven spicing and some odd proportions. This could not be less true of Casa Moro which is now my constant kitchen companion - perhaps this one succeeds because it's what the two Sams actually eat at home. The recipes are enticing, instructions clear and the flavours gorgeous - oh take me to Marrakesh now!
My favourite recipe from far too many favourites is the subtle and enticing layered dish called Chicken Fattee - OK it's a comedy name to us unsophisticated types, but it's a dizzyingly rich and smoky dish which has the added virtue of amply feeding 8 people from one medium sized chicken. Yum!
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25 of 28 people found the following review helpful By Mrs. M on 3 Jun 2007
Format: Hardcover Verified Purchase
I think this book has to be the best cookery book I have bought so far! The variety and amount of recipes is exceptional. Have had this book three years and it has never disappointed. The Carrot Puree with Caraway and Feta is to die for! I never realised carrots could taste so good! It's amazing the recipes are simple and yet turn out exceptional.

Casa Moro is an enjoyable read, full of easy to follow yummy recipes with nice colour photographs. I look forward to trying many more great dishes.

The only negative I would say, is that the dessert section leaves a lot to be desired. There are not many recipes and most are various ice cream dishes for which you need an ice-cream maker. I invested in one and the ice-cream is well worth the effort.

Overall I am extremely happy with my purchase.
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1 of 1 people found the following review helpful By A Customer of AMAZON-UK! on 20 Aug 2007
Format: Hardcover
The second MORO cookbook from the two Sams...and much, much more than another book of recipes.

'Casa Moro' evokes Samuel and Samantha Clark's extensive travels, their first discovery of Spain and Morocco, and in particular their house in the heart of Moorish Andalucía - welcome to 'Casa Moro'.

'The food of 'Moro' has most of its roots in the home...
This book has the same cultural culinary mix of Spain and the Muslim Mediterranean as our first - MORO The Cookbook.
However, we have also included a chapter on the wild food and traditional dishes we have come across in our Alpujarran village.
We are always interested in a sense of place with our food, that place often being the street or home.
This book therefore prefers to be at home, as there is no substitute for the love and care of the home cook.'

Eye-catching covers open to 319 matt pages, split over main chapters:

* Bread, flatbreads and Stuffed Breads
* Soups
* Tapas & Mezze, Starters and Light Meals
* Salads and Cooked Moroccan Salads
* Fish Main Courses
* Meat Main Courses
* Vegetables
* Grains & Pulses
* Home-Made & Home-Cured
* Puddings & Cakes

plus the aforementioned section on 'Las Alpujarras and Wild Food'.

The appendix includes recipes for 'Basics Stocks', a Vegetable & Fruit Seasonal Guide and an interesting reference page headed:

'the following information is our personal point of view - an insight into what informs the choices we make when buying food for the home and restaurant',

along with the full index.
Read more ›
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37 of 43 people found the following review helpful By "martin_stone" on 4 May 2005
Format: Hardcover
In the first week of owning this book, I cooked 3 meals from it, and now, 6 months later there is barely a week that goes by without a meal either from or influenced by this book.
Most dishes are straightforward to prepare, even easy at times, and little is required outside the ingredients most enthusiastic cooks are likely to have.
I am now very much looking forwards to trying the many light summer dishes after having been on gutsy winter fare so far. Surely a book for all seasons. Prawns and Oyster mushrooms in manzanilla on toast makes for a hard to beat lunch!
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4 of 5 people found the following review helpful By Sofia on 22 Oct 2010
Format: Hardcover Verified Purchase
A had brought this book a couple of years back as a result of a holiday with my family to Morocco, all of whom loved eating dishes like chicken tagine and harira soup whilst out there.

This book is beautiful and some of the recipes are spot on for my family for instance;

Soup Dishes: Salmorejo - Thick Gazpacho, Bessara - Dried Pea Soup with Cumin and Argan Oil, Chicken Dumpling Broth

Fish Dishes:Pan-fried Squid and Prawns with Harissa, Grilled Sardines wrapped in Vine Leaves with Tahini Sauce,

Vegetable Dishes: Warm Pumpkin and Chickpea Salad with Tahini, Beetroot and Potato Salad with Mint and Spring Onion

Meat and Poultry Dishes: Tangia - Lamb Steamed with Preserved Lemon and Cumin, Lamb Tagine with Peas and Tomatoes, Chicken Fattee with Rice, Crispbread and Yoghurt, Roast Chicken with Preserved Lemon

Even though these recipes are good I would have liked this book to also contain some authentic, rustic dishes that I tried out in Morocco and I know from my Moroccan friends who live in the UK.
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Format: Paperback Verified Purchase
My second Moro book, and just as good as the first. The recipes are so simple and so delicious, they not only make you drool, they make you want to cook and they make you want to visit Spain.
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