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Casa Moro: The Second Cookbook Hardcover – 4 Nov 2004
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"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)
"deeply personal in the best kind of way...if it doesn't spur even more of us to buy houses in Spain then nothing will" (The Daily Telegraph)
"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)
"a proper cookery book, with recipes you'll relish reading and making" (Time Out)
"...quite the most exquisite, inspirational and downright delicious cookbook I have seen in ages" (Nigel Slater The Observer)
'Moro is to Spanish food what the River Cafe is to Italian' Nigella LawsonSee all Product Description
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Top Customer Reviews
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!
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.
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!
'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
* Tapas & Mezze, Starters and Light Meals
* Salads and Cooked Moroccan Salads
* Fish Main Courses
* Meat Main Courses
* 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 a full index.Read more ›
To date, I've tried a handful of recipes including mains, breakfasts, starters, and sides - and all the dishes thus far have been totally enjoyable to prepare (wonderful colours and smells), some recipes often surprising in their simplicity, and the end results have consistently been full of flavour. Perfect meals to share with friends and family.
This cookbook has quickly become one of my favourites on my shelf!
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.
Most Recent Customer Reviews
Brilliant book, imaginative, simple, different tastes, salads excellent. This together with Morito has changed our cooking habits. Buy them!!!Published 7 months ago by Aberech
We already had the original Moro book but had left it in Anadalucia having tired of photocopying favourite recipes to take with us on our hols. Read morePublished 10 months ago by D. Hughes
Lovely book, looking forward to testing out most of the recipes!Published 15 months ago by Miss A. Williams
My favourite book dazzle everyone at diner party's in the summer it is so easy long as you like garlicPublished on 22 Jun. 2014 by John Newman
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... Read morePublished on 25 April 2014 by Marguerite