Casa Moro: The Second Cookbook by Samantha Clark and Samuel Clark
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Rabbit rice with almonds and rosemary (Arroz de conejo) (page 11)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Fennel, potato and white bean soup (Sopa de hinojo) (page 17)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Greens (Collejas) (page 19)
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Potato salad with oregano (Ensalada de patatas con oregano) (page 22)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Salt cod, tomato and olive salad (Tascaburras) (page 25)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Pork in almond sauce (Carne en salsa de almendras) (page 26)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Almond cake (Pastel de almendras) (page 27)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Wet bread (page 31)
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Seed bread (page 32)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Rustic Moroccan bread (page 33)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Anise bread (page 34)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Basic flatbread (page 36)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Quick flatbread (page 36)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Flatbread baked in ashes (page 38)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Turkish pizza with tomato, lamb and allspice (Lahmacun) (page 41)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Flatbread with lamb, pine nuts and pomegranates (page 42)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Anatolian stuffed flatbread (Gözleme 1) (page 44)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Anatolian stuffed flatbread: spinach stuffing (Gözleme 2) (page 46)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Anatolian stuffed flatbread: potato stuffing (Gözleme 3) (page 46)
from Casa Moro: The Second Cookbook Casa Moro by Samantha Clark and Samuel Clark
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Chorizo rolls (page 48)
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Empanadillas (page 49)
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Notes about this book
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- ISBN 10 0091894492
- ISBN 13 9780091894498
- Linked ISBNs
- 9780091938536 Paperback (United Kingdom) 4/1/2012
- Published Nov 04 2004
- Format Hardcover
- Page Count 320
- Language English
- Countries United Kingdom
- Publisher Ebury Press
- Imprint Ebury Press
Publishers Text
Since Moro opened in 1997, the restaurant has gone from strength to strength. And, when Moro The Cookbook was published in 2001, the food passions of the owner-chefs, Samuel and Samantha Clark, were revealed to a much wider, and increasingly widely appreciative, public.
Moro The Cookbook explored the culinary traditions of Spain and the Muslim Mediterranean from a historical perspective. In this new book, Casa Moro, the Clarks maintain the same theme, but approach it from a much more personal point of view. It was while traveling through Spain and Morocco on their three-month honeymoon that they first discovered and defined what was to become their philosophy of food. Here they develop this theme and explain it in greater detail how they are constantly encountering new flavors and and flavor combinations. A major influence has been the small village in the heart of Moorish Andalucia, which has become a second home to the Clarks and their young family.
The passionate insight and strong vision of Moro The Cookbook are echoed in Casa Moro, the name of their little Spanish house. The recipes, many of which have not been documented before, are as flavorful and accessible as in the forst Moro book. Ranging from infinitely variable starters and tapas to the slow-cooked meat stews and fresh salads of Morocco, through home-curing and wild foods, the book is, however, very much more than a catalogue of recipes. It is a personal and highly evocative account of a culinary journey that resonates with history, tradition, and most important of all, delicious dishes.