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The Family Meal: Home Cooking with Ferran Adrià Hardcover – October 3, 2011

by Ferran Adrià (Author)
4.2 out of 5 stars 129 customer reviews
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Product Details

  • Hardcover: 384 pages
  • Publisher: Phaidon Press; First American Edition edition (October 3, 2011)
  • Language: English
  • ISBN-10: 9780714862538
  • ISBN-13: 978-0714862538
  • ASIN: 0714862533
  • Product Dimensions: 8.8 x 1.2 x 11.8 inches
  • Shipping Weight: 3.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (129 customer reviews)
  • Amazon Best Sellers Rank: #131,941 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsDetailed Review of Contents...Book Contains Pictures for Every Single Step, Meal Plans, Timelines, etc.
By Mayflower Girl on October 14, 2011
Format: Hardcover Verified Purchase
I've never eaten at El Bulli, and I know Chef Adria only via some guest appearances on TV. I can't say enough good things about this cookbook. It will work for novices and experts alike. There are tons of tips, and many of the sauces have freezing instructions as well. Pretty much every step has a full-color photo, so it's hard to make a mistake. There are no strange ingredients either. My only complaint (if I can say that) is nearly every meal contains a fish course--and I'm not a fan of fish. My husband is, however, so thinks it's the best cookbook I own. :)

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 ›
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4.0 out of 5 starsGreat book for Meal planning, many recipe errors
By David on October 12, 2011
Format: Hardcover Verified Purchase
This book is great for planning a family meal or for a larger party. Just choose a meal plan and follow the time line.
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.
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2.0 out of 5 starsToo many errors, no errata source
By W. Nelson on October 28, 2011
Format: Hardcover
The concept, recipes, cooking timeline, and reference pictures, are, in some cases, beyond perfect. The Bolognese sauce, Caesar salad dressing are dirt simple, but just perfect examples of what they should be. The fish called for, and not found here in the US for can be easily substituted with a short talk with your local supermarket butcher.

However.

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.
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2.0 out of 5 starsOnly OK, at times dowright goofy
By B. Ault on February 11, 2012
Format: Hardcover
I'll try not to make this too negative.....

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.

Goofy.
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3.0 out of 5 starsA Disappointment
By B. Eggermann on October 25, 2011
Format: Hardcover Verified Purchase
Biggest complaint is the many errors in scaling up ingredient amounts. Mistakes in recipes such as calling for two cups of something with instructions how to use 1.5 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.
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5.0 out of 5 starsGreat Cookbook for Beginners with a nice inside look at El Bulli
By Ivan Ng on November 29, 2011
Format: Hardcover
Let's be clear: this is not a cookbook with cutting edge recipes. It is a great cookbook for beginners who aren't really sure about how to do things in the kitchen. And it provides an inside look at how some things are done at El Bulli.

The whole book basically emphasizes planning and careful thought and shows how by providing the ingredients lists, timings and scaling. Nothing very complex or too difficult that it can't be done at home. And not a sous vide in sight. :)

As a cookbook, the emphasis is on planning and on how to do things simply and effectively. The recipes are great for the average home-cook and beginner. Those learning to cook will find this book very helpful. The scaling to 75 guests provides an interesting insight and nothing more. And if you're planning a simple dinner party for 2 or 6 or even 10, the timing and cooking plans are a great example on how to do things right.

I now have a fridge full of sauces that I can whip into a simple meal quickly. As a working individual, it is very convenient and it definitely tastes better than opening a can.

As a peek into El Bulli, it's not too onerous or gushy. It just tells it like it is without fuss; a nice insight which is nice to have. A very compressed "Before service starts at El Bulli".

Personally, I found it inspiring with its recipes (slightly leaning towards Catalan) that you can use for good, rustic and tasty home-cooking: a family meal.

Oh yes, if I need to cook for 10 or more people, I'd either go pot-luck or cater. :)
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Most Recent Customer Reviews

5.0 out of 5 starsThe book is great, with nice recepis and pictures

Delivery was fast and on time. The book is great, with nice recepis and pictures. I bought it for my brother and I'm thinking of buying it for myself.

Published 20 days ago by Amazon Customer
1.0 out of 5 starsI really wanted this to be good.

Full Disclosure: I am a trade qualified Chef. The Imperial edition is bunk. I really wanted to like it but a recipe for potato crisp omelet is just stupid. Read more

Published 22 days ago by Dylan L Turnbull
5.0 out of 5 starsExcellent illustrated guide to the meals the chefs ate before ...

Excellent illustrated guide to the meals the chefs ate before service at elBulli. Includes timing instructions so you know what to make when, and in which order for everything to... Read more

Published 2 months ago by Erik Pitti
4.0 out of 5 starsFour Stars

Really well organised and great recipes

Published 4 months ago by Older&NoWiser
5.0 out of 5 starsBeautiful book, easy to understand instructions

First of all, I read this book cover to cover in one sitting because I was captivated by the simplicity of the system of cooking the book proposes.

And there's a system. Read more

Published 4 months ago by EarthSeed
5.0 out of 5 starsFive Stars

Thoroughly organized and brilliantly executed volume! I haven't made many of the recipes yet, but I plan to become very well acquainted.

Published 4 months ago by Peter Pendergrass
5.0 out of 5 starsFive Stars

Great book- well illustrated with precise instructions.

Published 6 months ago by Amazon Customer
5.0 out of 5 starsA must have, especially if you are not a pro in the kitchen

Great book, great recipes, everything is explained well with photos, step by step. I am sure everyone will be able to cook a decent meal with this book! :)

Published 8 months ago by Dimo Valev
5.0 out of 5 starsRespectful towards the beginners

I love how Ferran Adria illustrates his book, step by step, for people like me who are so intimidated by the high art of cooking. Read more

Published 9 months ago by DiVineG
5.0 out of 5 starsFive Stars

Great book, the instructions was very well described.

Published 10 months ago by Feby

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