The Family Meal: Home Cooking with Ferran Adria
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The Family Meal: Home Cooking with Ferran Adria

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by Ferran Adria
     
 

The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times.

The recipes inThe Family Meal are

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Overview

The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times.

The recipes inThe Family Meal are easy-to-prepare and meant for family dining at home. From Roast Chicken with Potato Straws, Sea Bass Baked in Salt and Mexican-style Slow-Cooked Pork to White Chocolate Cake and Baked Apples with Whipped Cream, there is a wide selection of everyday classics for every night of the week. The cookbook is also the first by such a renowned chef to ensure that the dishes are affordle and the ingredients are widely availle at the local supermarket.

The Family Meal is organized into three-course menus, with appetizers, mains and desserts, so you can prepare a well-balanced meal at home without fuss. Each recipe is shown with numerous step-by-step full-color photographs, and conversions on how you can prepare a meal for a small or large group - for 2, 6, 20 or 75 people.

This is the cookbook by Ferran Adria everyone has been waiting for, it is sure to be one of the most talked out and popular cookbooks of the season.

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Editorial Reviews

Publishers Weekly
Adrià was the master chef behind elBulli, the recently closed Michelin three-star restaurant in Spain, and this collection is his coda: 100 recipes based upon “family meals” that the eatery’s staff would regularly cook up for their group dinners. The entries do not necessarily match the restaurant’s menu, but are simple main dishes, sides, and desserts that can work equally well as the basis for a meal for two or a feast for six dozen. Phaidon continues to push the boundaries of cookbook design, and this book employs hundreds of photos and reads like a graphic novel or a collection of the world’s most delicious infographics. The book is divided into 31 three-course meals. Meal 10, for instance, is miso soup with clams, mackerel with vinaigrette, and almond cookies, while Meal 28 is melon with cured ham, rice with duck, and chocolate cake. Each meal plan begins with a two-page photo spread of the necessary ingredients accompanied by a list of what is pictured and a time line indicating when to prepare each course. On the next page is the smallest of text boxes offering a hint or two, and adjacent to that are quantity guidelines listing amounts needed to feed 2, 6, 20, or 75 diners. Preparation instructions are nearly entirely photographic, nine photos per page, augmented with thought bubbles of text, creating the impression that, for instance, a plate of ribs is dreaming of being topped with a fine grating of orange zest. (Oct.)
Library Journal
Anticipating El Bulli's July 2011 closure, chef and co-owner Adrià decided to collect and publish the world-famous restaurant's staff meals, which appear here as 31 three-course menus. In contrast to El Bulli's spectacularly complex haute cuisine, these meals are simple, practical, and relatively easy to prepare. Some menus require preprepared components and specialty equipment (such as a whipped cream siphon), but most can be completed within two hours using conventional, inexpensive ingredients. The recipes are given for two, six, 20, and 75 people, with captioned pictorial instructions. Recommended for foodies and professionals. For a broader look at staff meals, check out Marissa Guggiana's upcoming Off the Menu: Staff Meals from America's Top Restaurants. [Four-city tour.]
Kirkus Reviews
A deliciously dynamic yet approachable cookbook from arguably the world's greatest chef. Adrià (A Day at elBulli, 2010, etc.), head chef and owner of Spain's world-renowned elBulli restaurant (which closed in July 2011 but will reopen as a creativity center in 2014), is well known as a mad gastronomical scientist. However, his new cookbook does not require special gelatin processes or any of the laboratory techniques with which he is associated. Instead, this cookbook focuses on the simple but delicious meals Adrià shared with his restaurant staff before any guests arrived each evening. Examples of the three-course menus include: a potato chip omelet, pork loin with peppers and coconut macaroons; grilled lettuce hearts, veal with red wine and mustard and chocolate mousse. The most extravagant tool is a kitchen blowtorch, which is not actually required. Adrià does recommend a soda siphon to make his caramel foam, but ice cream will do. The majority of the ingredients can be found at the local market, with the exception of a few spices, and the author's easy-to-follow directions will help any home cook prepare base sauces and stocks. Each recipe includes photos of each step, a photograph of what the countertop should look like with all of the ingredients for that day's menu, a helpful organizing timeline to correctly time the preparations, measurements for two, six, 20 or 75 servings, possible substitute ingredients and a guide to how long sauces and stocks can keep in your refrigerator. A gem of a cookbook packed with fantastic recipes and tips from a master--the closest most readers will come to eating with him.

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Product Details

ISBN-13:
9780714862538
Publisher:
Phaidon Press
Publication date:
10/03/2011
Pages:
384
Sales rank:
203,038
Product dimensions:
8.50(w) x 11.50(h) x 1.30(d)
Age Range:
13 - 18 Years

Meet the Author

Ferran Adrià is recognized as the most influential chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, at the helm of the iconic restaurant El Bulli in Spain. He is also the author of A Day at El Bulli.

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