The Family Meal

Description

A new edition of the iconic chef’s globally bestselling home-cooking book, published on the 10th anniversary of its first release

What does Ferran Adrià eat for dinner — and how did he feed the hard-working staff at his fabled elBulli, the first ‘destination restaurant’, nestled on the Mediterranean coast north of Barcelona? The Family Meal features a month’s worth of three-course menus created for and by Ferran and his team — meals that nourished and energized them for each evening’s service. It’s the first — and only — book of everyday recipes by the world’s most influential chef, now with a brand-new foreword by Ferran himself.

Ferran Adrià joined the staff of elBulli in 1984 and rapidly progressed to become head chef. Famous for his pioneering culinary techniques, he has been applauded – and imitated – around the world, and won three Michelin stars for elBulli, along with many other accolades. Since elBulli’s closure in 2011, Ferran lectures internationally and has developed the elBullifoundation, a culinary academy and think tank on the site of the former restaurant.

“Ferran Adrià is the most important, idolised, controversial and written-about chef of the last century.” – GQ

“Deliciously hearty, the recipes in The Family Meal have nothing to do with the avant-garde for which elBulli is known, and the amply illustrated book explains them in an accessible, storyboard form.” – Financial Times Weekend Magazine

“Generously illustrated with hundreds of new, specially commissioned photographs, The Family Meal is the book by Ferran Adria everyone has been waiting for!” – Hot Brands, Cool Places

“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

“Wonderful… Good straightforward cooking.” – Mark Bittman, The New York Times Magazine

“I’ve never been so excited about such a simple dish (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

“This is the type of traditional food Ferran loves.” – Jeffrey Steingarten, Vogue

“A gem of a cookbook packed with fantastic recipes and tips from a master – the closest most readers will come to eating with him.” – Kirkus Reviews, Starred Review

“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.” – Publishers Weekly

“Simple, delicious recipes meant for the daily table.” – People

“Add this one to your kitchen library ASAP.” – Splendora.com

“Accessible and interesting… Elevating the step-by-step cookbook to a thing of beauty.” – Salon.com

“Working families – if you add up the costs of frozen dinners and last minute take-out, you’ll probably end up healthier and wealthier by submitting to [The Family Meal].” – bigthink.com

“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 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

“Traditional recipes from the master himself.” – Omar Allibhoy, founder of the Tapas Revolution chain, Shortlist

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