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The Family Meal: Home Cooking with Ferran Adrià Hardcover – October 3, 2011
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"The Family Meal shows that the chef who put [elBulli] on the map knows very well how to appeal to the everyday home chef and to the tastes of the discerning palate. "―Energy Times
"Wonderful. . . good straightforward cooking. "- Mark Bittman―
"This is the type of traditional food Ferran loves. "―Jeffrey Steingarten, VOGUE
"The recipes make you taste an everyday food in an entirely new way."―Julia Moskin, The New York Times
"The idea of El Bulli at home sounds far-fetched, but you can cook the restaurant's staff meals easily- without the foam. The step-by step visual recipes are precise but playful."―Bon AppÃ©tit
"Simple, deceptively elegant recipes . . .it's manna from the maestro for home cooks, both novice and notable."―BookPage
"Proves accessible even to novice cooks...Adria's fame and revolutionary style make this a defining cookbook."―BooklistStarred Review
"I've never been so excited about such a simple [Noodle Soup with Mussels]: cooking and eating it crystalized what is unique and wonderful about Mr. Adria's book. . . I learned an enormous amount about cooking from a master of the trade. "―Katy McLaughlin, 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
"Even if you're more comfortable navigating cobblestone streets in platforms than wielding a microplane in the kitchen, this book will show even the most harried and clueless of cooks how to prepare a simple dinner at home. And, as an unexpected bonus, it will also be a meal that will forever impress guests. "―VOGUE.com
"Adria . . . teaches kitchen basics (egg poaching, anyone?) and delivers simple, delicious recipes meant for the daily table. "―People
"A gem of a cookbook packed with fantastic recipes and tips from the master. The closest most readers will come to eating with him. "―Kirkus Reviews Starred Review
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Top Customer Reviews
When I bought it, Amazon did not have any way to preview it. So, I'll try and tell you what's in it.
First, there are the basic recipes. Each one of these has step by step close-up pictures.
Picada, Tomato sauce, Sofrito, Bolognese sauce, Romesco sauce, Pesto sauce, Barbecue sauce, Teriyaki sauce, Chimichurri sauce, Croutons, and Aiolo. Most have two different quantities you can make depending on your needs.
Stocks: One nice tip he gives is that they reboil the stuff they made a stock with, calling it second stock....and then use that as the water the next time they make stock.
Fish stock, chicken stock, beef stock, and ham stock.
Now the meals. There are 31. Each one contains ingredients for 2, 6, 20, and 75 people. Each one contains step by step pictures and a timeline.Read more ›
However, there are many errors in ingredient amounts. Some you can guess at and correct, some you can't. For example, the caramelized pears (meal 25), has you use 1 cup of water for 2 people, 2 1/4 cups for 20 but 2 1/2 for 6. After making the recipe, my guess is that for six you want to use 1 1/2 cups water. The chocolate cookies (meal 2) is a little harder to decode. For 20 cookies it calls for 2 tsp, but for 100 it calls for 3/4 cup. The spices only double when the cookie count increases five fold. Beautiful book, but recipes require very careful examination before proceeding.
That is almost completely offset by unit errors in the recipes, and NO errata webpage from the publisher. Certain recipes, particularly desserts which are temperamental by nature, are ruined by these errors. All this book needs is an errata source, and it would be perfect.
If you're an Adria fan, this is probably not the book for you. If you have very few cookbooks, you might love it for the timelines and because it has lots of pictures to imply technique. But while you get 111 recipes here, you can get over 1000 recipes (and very often, better recipes) from Cooks Illustrated's "The New Best Recipe" for only a couple of dollars more. You don't need two pages worth of pictures to tell you how to cut open a melon, scrape it out, cut it into wedges and serve it alongside some sliced prosciutto. (If you're thinking, "The pictures must be about the technique," please trust me that they aren't.) A cynic would suggest that the pictures are largely a way to stretch 111 recipes into nearly 400 pages - and a heftier price tag.
The recipes are not special (although some of the desserts are good.) Really, do you need yet another recipe for a plain hamburger? Inauthentic Bolognese sauce? Pesto? Caesar salad? Guacamole? Thai beef curry (using curry paste)? Of course you don't. Also, while it's kind of cool that the recipes are stepped for two servings, six servings, etc. (up to 75 servings), are those large numbers important to you? For most of us, rarely, if at all.
These stepped up recipes are where the goofiness comes in. Aioli must be made six cups at a time. Romesco sauce is used in one recipe which calls for less than two cups for six servings. The Romesco Sauce recipe on the other hand, makes a minimum of 1.5 gallons. No kidding. The chicken stock recipe? Only one size - only 8.5 cups.
but never tells you what to do about the other 1/2 cup. Too many pictures for simple things. It looks like they tried hard but the devil is in the details.
- Each recipe is structured as a whole, simple meal of three courses designed to cost a few euros / dollars
- ingredients are generally pretty standard, but usually with a delightful twist
- stage by stage pictures (the book is over-sized and a great format - each key preparation stage is documented) mean you learn as you cook
- fabulous combinations
- timelines to help you plan the meal
- guide to basic methodologies for stocks and sauces and suchlike
On AMAZON this book in hardcover is an absolute steal at $17 do not hesitate to get it. Like Picasso who painted in a traditional style before pushing the boundaries with concepts like cubism, this book shows the authentic basis to Ferran Adria as a foundation to deconstructing and reconstructing and reinventing food.
Most Recent Customer Reviews
Somebody suggested this book and said that it is the most reproducible receipt you can find. It is good, but I have no chance to reproduce any one.Published 2 months ago by Cong Hui
This book is not written by Ferran Adria, but rather, someone who work in his kitchen. The recipes here are suitable for a home cook looking for easy-to-execute, affordable... Read morePublished 7 months ago by Bridget
Interesting ideas though recipes are not that exciting as ideas.Published 8 months ago by Sergey Trofimenko