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Casa Moro (Anglais) Relié – 4 novembre 2004

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Descriptions du produit

Revue de presse

"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)

Présentation de l'éditeur

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. It is one of London's most talked about restaurants and - unsurprisingly - Moro: the Cookbook was a huge success. Its passionate insight into the culinary traditions of Spain and the Muslim Mediterranean and its strong vision and ethos captured readers' imaginations. Casa Moro introduces an equally impressive quality and diversity of recipes that are by no means inaccessible to the average cook; ranging from Asparagus with parsley and almonds; Moroccan courgette salad; Partridge escabeche; Garlic prawns with white wine and chilli; Chicken with pine nuts, saffron and fino sherry and Chestnut, almond and chocolate cake.

Taking the range of flavours beyond those covered in their first cookbook, Sam and Sam Clark have created fresh and dynamic dishes that reflect Moro's ever-changing menu. Much more than a simple catalogue of recipes, Casa Moro evokes Sam and Sam's extensive travels, their first discovery of 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.

With an entire chapter dedicated to the ancient ways and cooking of Andalucia and, more specifically, the village in which Sam and Sam live, this personal, evocative account exudes romance and is written and designed with palpable excitement and elegance.

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Commentaires client les plus utiles sur (beta) 4 commentaires
18 internautes sur 19 ont trouvé ce commentaire utile 
casa moro: beyond claudia roden 12 février 2007
Par J. Komen - Publié sur
Format: Relié
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 internautes sur 7 ont trouvé ce commentaire utile 
Great Book 27 mars 2007
Par Sam Smith - Publié sur
Format: Relié Achat vérifié
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 internautes sur 2 ont trouvé ce commentaire utile 
Moro Magic 22 novembre 2009
Par Bulgakov - Publié sur
Format: Relié
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 internautes sur 24 ont trouvé ce commentaire utile 
Casa Moro - Sam and Sam Clarke 27 décembre 2004
Par Clodagh Mckenna - Publié sur
Format: Relié
A must have book for anyone with an understanding of good ingredients. The recipes are fantastic! Love it!!
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