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The Family Meal: Home cooking with Ferran Adrià Hardcover – 3 Oct 2011


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Product details

  • Hardcover: 384 pages
  • Publisher: Phaidon Press; 1st ed. edition (3 Oct. 2011)
  • Language: English
  • ISBN-10: 0714862398
  • ISBN-13: 978-0714862392
  • Product Dimensions: 21.4 x 3.3 x 29 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Bestsellers Rank: 21,305 in Books (See Top 100 in Books)

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Product Description

Review

'easy to follow and beautiful to look at'
The Independent

‘home cooking at its simplest … 31 menus – each with a recipe for a starter, main and pud, with step-by-step photos for each – an old-fashioned idea, but a good one.’
Sunday Times

'The layout is gorgeous and nostalgically arty ... a big, bold monster and an adornment to the kitchen.'
The Guardian

'Wonderful...good straightforward cooking.'
The New York Times

'I've never been so excited … I learned an enormous amount about cooking from a master of the trade.'
The Wall Street Journal

'I can't stop cooking from this book . . . The only downside is that I had to come to terms with splotching grease on its lovely pages.'
The Atlantic

'An esteemed colleague once told me that the highest form of intelligence isn’t complexity but simplicity … If this is true, then Ferran Adrià’s new cookbook, The Family Meal, may be the most effective expression of his genius to date.’
The Australian Financial Review

‘…a refreshingly prosaic approach to food …not just a collection of recipes but also an instruction manual'
Sydney Morning Herald

About the Author

Ferran Adrià is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.


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Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

28 of 28 people found the following review helpful By Elena on 24 Oct. 2011
Format: Hardcover
I received this book a couple of days ago and was curious to open my parcel and go through the recipes.
The this that has surprised me most of all, and what I was not expecting at all, is a step-by-step recipes, in photos! That is definitely not the way I was expecting a "chef's" cookbook to be. I was prepared for huge glossy pictures and minimum of explanations. The kind of book you keep on your bookshelf for inspiration,not for cooking. This on will definitely spend some hours in the kitchen with me.
All the recipes are already grouped in meals, with a time planning on what to cook first to be on time for the dinner, a Sunday dinner, as I don't have 2-3 hours for cooking every day.
And the "cherry on the pie", there are ingredients given for 2 and 6-8 people. No need to re-calculate your ingredients for a dinner for two, or a family meal.
It is a book to keep in the kitchen, definitely!
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6 of 6 people found the following review helpful By Gummybear on 25 Nov. 2011
Format: Hardcover
Good book with easy to follow step by step recipes.
Have tried several and all have been really good and have come out as described in the book
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2 of 2 people found the following review helpful By P. W. Russell on 6 May 2012
Format: Hardcover Verified Purchase
The Family Meal: Home Cooking with Ferran Adria

The Family Meal is a cookery book written in a refreshing style and set out in an unconventional format and all the better for it. Author Ferran Adria is one of the worlds greatest chefs and proprietor of the exclusive and best restaurant in the world el Bulii, however his step by step descriptions and pictorial layout in this book allow even the most inexperienced and knowledge deprived home cook to turn out superb meals using simple ingredients, this is a book I can see myself coming back to time and time again. Apart from the exciting content of the book, this being a PHAIDON publication the book is beautifully bound and printed on quality paper. Buy this book, read it, cook it's recipes and treasure it----you will be rewarded
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16 of 18 people found the following review helpful By Clatty Claude on 30 Sept. 2011
Format: Hardcover
Having read some of the reviews in the newspapers I still wasn't sure what to expect from The Family Meal, but at the price I thought I'd take a gamble. Not having a huge kitchen or one that's very modern, I was a little worried I'd have to spend my money on gadgets rather than good ingredients.
I was wrong of course. What you have in this book are very economical, reasonably easy but very tasty recipes to suit many different styles, tastes and moods.
I think the key as far as what to expect from the book is in the description that Amazon has provided. The recipes do still carry a whiff of the pazzaz about them tho, anything would when created by a man of Ferran's talents?
It's an El Bulli book, its got great recipes and its less than £20...and he isn't even on the telly :)
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7 of 8 people found the following review helpful By Danny Marbella on 12 Dec. 2011
Format: Hardcover
Just as El Bulli, (the most iconic restaurant of recent times, located on the Costa Brava in northern Spain,) has closed its doors, chef-patron Ferran Adrià has released a new cookbook.
Ferran Adrià immediately summons thoughts of molecular gastronomy: his famous spherical olives which appear as jellied green blobs jiggling on a spoon but burst to fill the mouth with the flavor of intense olive juice. Or the frozen Gorgonzola balloon, a hollow white sphere, about eight inches across and the color of fresh ricotta, topped with a grate of nutmeg meant to be broken (with your fist?) and eaten in shards.
But it's not about 30-course menus and wondrous concoctions such as gorgonzola balloons or roses with ham wonton and melon water, which El Bulli is so famous for. Instead it's Adrià 's first home cooking book and it's all about simple, everyday menus that are easy and inexpensive to reproduce. The Family Meal is a collection of almost 100 recipes.
The recipes comprise a wide selection of everyday classics featuring numerous culinary influences reflecting the international nature of El Bulli's brigade. Menus include bread and garlic soup, Mexican-style slow-cooked pork and figs with cream and kirsch; or lime-marinated fish or ossobuco.
Highly recommended for the busy professional family who love to entertain and also the familys who are on a budget as all is caterered for.
You will return to this publication many many times and have your guest raveing about your creations and balanced menus " WOW" your a great chef....
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36 of 42 people found the following review helpful By Marine Blue on 23 Sept. 2011
Format: Hardcover Verified Purchase
The first review sums the book up admirably. Like that reviewer, I am keen to develop my technical knowledge of the kitchen. The introduction contained an intriguing reference to the use of xanthan gum, and I've already experimented with that, with good results. Likewise, if the days weren't already cooler, I'd be keen to try the "watermelon and Hall's mentholyptus sweets" given as one of the dessert recipes...

The writing style and copious pictures, (laid out in a grid, step by step) are both excellent and very clear.

The book would probably make a good introduction to somebody with high ambitions but negligible experience. Being arranged as a series of simple 3 course meals, is novel and potentially useful, especially as most recipes are given in several "sizes" up to 75 servings, presumably the number of staff at El Bulli. Could be useful for anybody wanting to try their hand at catering for an event...

However, even on a cursory reading of the book, there are errors! From an author and a publisher of this calibre, this is inexcusable, particularly as large quantities of ingredients may be at stake...

1. The teriyaki sauce recipe "makes 1 kg" yet contains almost 2kg of wet & dry ingredients, with no reduction during cooking. So either the recipe is plain wrong, or you will indeed end up with 2kg of teriyaki sauce, which is likely to be a bit too much even for the most obsessive fan of teriyaki salmon...

2. The mackerel & potato stew recipe instructs you to use "half the stock" but makes no further mention of using the remainder

3. "Grating a tomato" is a fairly common step in many Spanish recipes, but you are first directed to faff around blanching & peeling the tomatoes.
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