Casa Moro: The Second Cookbook

I'm originally from Granada. Can't remeber the times I've been my self at Las Alpujarras. The book it's beautifully written an the recipies are not adapted to the american or north-european taste. If you want really Spanish or Meditrranean food this is one of the best books you might ever have.
Might be also tru you find it difficult to find som ingredients. I feel free to change them. Just try to keep with the sort of fish or meat indicated in the recipe (meaning white fish for white fish, rock fish for rock fish, lam for lamb, and so on).
This review should also apply to the book nr. 1, though here pictures are better in my opinion. As I recognise the book nr. 1 is also a 5 stars I wish I could give this one a 6 stars!

Congratulations to the writers!

Good Food, Easy to Cook (2/4 people found this helpful)

I just love Casa Moro. This is excellent, unpretentious home cooking at its best.

The food is mostly very easy to cook and always so yummy... I get hungry just looking through it.

The only problem I find is deciding which of the wonderful dishes to cook next!

'A personal and highly evocative account of a culinary journey .... (61/66 people found this helpful)

that resonates with history, tradition and, most important of all, delicious dishes.'

`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 book. 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 the home.
This book therefore prefers to be at home, as there is no substitute for the love and care of the home cook....'

319 high quality 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 sections entitled `Casa Moro' and `Las Alpujarras and Wild Food', along with the appendix which includes `Basics and Stocks', and a full index.

Each recipe is preceded with some relevant narrative, a full list of ingredients then the clear method.
Foreign and English titles, where applicable.

Interspersed with `on-location' photography and useful `step-by-step' methods.
Perhaps a slight negative may be that this volume is a little light on photographs of the finished dishes - which may be less appealing to those of us who like to see what we are aiming for - but it is easy to forgive this with the general flow of this well written, passionate book.

Recipes include:-

Almond Cake
Turkish Pizza with Tomato, Lamb and Allspice
Thick Gazpacho
Chicken Dumplings Broth
Seafood Salad
Garlic Prawns with White Wine and Chilli
Salt Cod, Orange and Potato Salad
Warm Tomato Bread & Garlic Purée
Winter Tabbouleh
Black Ink Sauce
Scrambled Eggs
Deep Fried Sardine Balls
Roast Pork with Quince Purée
Quail with Grapes & Ginger
Tangia
Paella
Saffron Potatoes
Harissa
Kate's Sherry Trifle
Orange Flan
Anise Biscuits
Pomegranate Molasses
Rice Pudding
Beef Tagine with Prunes - and what better excuse to purchase a `Le Creuset' Tagine, also available at Amazon, in a variety of colours, today!

An excellent book packed with yummy recipes (47/52 people found this helpful)

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 cooked three so far this week alone, and was not disappointed. The Carrot Puree with Caraway and Feta is to die for! I never realised carrots could taste so good!

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 which if like me, you don't have an icecream maker are not much good.

Its a small negative, and overall I am extremely happy with my purchase.

Yum Yum (30/65 people found this helpful)

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!

Sam Clark and Sam Clark, Samuel Clark

Reader Reviews:

Genuin spanish and mediterranean food. (2/4 people found this helpful)

Good Food, Easy to Cook (2/4 people found this helpful)

'A personal and highly evocative account of a culinary journey .... (61/66 people found this helpful)

An excellent book packed with yummy recipes (47/52 people found this helpful)

Yum Yum (30/65 people found this helpful)

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