The Family Meal: Home Cooking with Ferran Adrià by Ferran Adrià

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    • Categories: Sauces, general; Catalan; Vegan; Vegetarian
    • Ingredients: parsley; saffron threads; toasted blanched hazelnuts
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: canned diced tomatoes; store-cupboard ingredients
    • Categories: Sauces, general; Spanish; Vegan; Vegetarian
    • Ingredients: onions; dried thyme; bay leaves; tomatoes; dried rosemary
    • Categories: Pasta, doughs & sauces; Cooking for a crowd; Italian
    • Ingredients: ground beef; onions; celery; carrots; tomato paste; bulk pork sausage; canned diced tomatoes
    • Categories: Sauces, general; Cooking for a crowd; Spanish; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; country bread; sherry vinegar; olive oil; toasted blanched hazelnuts; choricero pepper paste
    • Categories: Sauces, general; Pasta, doughs & sauces; Cooking for a crowd; Italian; Vegetarian
    • Ingredients: basil; pine nuts; olive oil; Parmesan cheese; garlic; pecorino cheese
    • Categories: Sauces, general; Cooking for a crowd
    • Ingredients: red onions; lemongrass; oranges; molasses; sherry vinegar; Worcestershire sauce; tomato ketchup; garlic; fresh ginger; golden granulated sugar; runny honey; Dijon mustard; canned diced tomatoes
    • Categories: Sauces, general; Cooking for a crowd; Japanese
    • Ingredients: lemongrass; fresh ginger; chicken stock; soy sauce; runny honey
    • Categories: Sauces for meat; Cooking for a crowd; Argentinian; Vegan; Vegetarian
    • Ingredients: onions; garlic; parsley; tomatoes; chiles; dried thyme; dried oregano; ground cumin; lemons; sherry vinegar; sunflower oil; olive oil; sweet paprika; Chardonnay vinegar
    • Categories: Vegan; Vegetarian
    • Ingredients: country bread; olive oil
    • Accompaniments: Fish soup
    • Categories: Sauces, general; Cooking for a crowd; French; Vegetarian
    • Ingredients: garlic; eggs; olive oil
    • Accompaniments: Black rice with squid
    • Categories: Stocks
    • Ingredients: live crabs; fish of your choice
    • Categories: Stocks
    • Ingredients: carrots; celery; chicken carcass; onions
    • Categories: Stocks
    • Ingredients: beef trimmings; beef bones; carrots; celery; onions
    • Categories: Stocks
    • Ingredients: ham bones
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Cooking for 1 or 2; Cooking for a crowd; American
    • Ingredients: egg yolks; sunflower oil; sherry vinegar; Parmesan cheese; romaine lettuce; canned anchovies in oil; croutons
    • Categories: Sandwiches & burgers; Main course; Cooking for 1 or 2; Cooking for a crowd
    • Ingredients: white bread; ground beef; white pepper; hamburger buns; cheddar cheese; potato chips; eggs
    • Categories: Cakes, large; Dessert; Spanish
    • Ingredients: ground almonds; ground cinnamon; eggs; store-cupboard ingredients
    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Cooking for 1 or 2; Cooking for a crowd; Italian
    • Ingredients: butter; ground beef; onions; celery; carrots; tomato paste; penne pasta; Parmesan cheese; bulk pork sausage; canned diced tomatoes
    • Categories: Stews & one-pot meals; Main course; Cooking ahead; Cooking for 1 or 2; Cooking for a crowd; Catalan
    • Ingredients: mackerel; new potatoes; garlic; tomatoes; parsley; sweet paprika; fish stock; olive oil; eggs
    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: vanilla beans; dark chocolate; white chocolate; five-spice powder; instant coffee powder; eggs
    • Categories: Soups; Appetizers / starters; Cooking for 1 or 2; Cooking for a crowd; French
    • Ingredients: potatoes; red onions; leeks; chicken stock; whipping cream; croutons
    • Categories: Main course; Cooking for 1 or 2; Cooking for a crowd
    • Ingredients: lamb neck; whole grain mustard; soy sauce; Worcestershire sauce; mint sprigs
    • Categories: Candy / sweets
    • Ingredients: dark chocolate; whipping cream; brandy; cocoa powder
    • Categories: Appetizers / starters; Cooking ahead; Cooking for 1 or 2; Cooking for a crowd
    • Ingredients: clams; onions; dried thyme; dried rosemary; bay leaves; tomatoes; fish stock; parsley; canned white beans; saffron threads; toasted blanched hazelnuts

Notes about this book

  • Vanessa on February 05, 2012

    This is a visually striking book. The layout of the recipes in this book follow a strict plan. While an interesting concept, it can make it a bit difficult to cook from them. Most recipes are displayed across 2 pages with a photo for every step (15 photos per recipe); the instructions are printed in a bubble within each photo. Thus, these recipes have to be either compressed or extended into 15 steps. The recipes tend to be pretty straightforward so there are lots of fluff photos. (To be fair, they did expand a few of the recipes to use another page, and a few recipes are also fit onto one page - how many photos do you really need for "Mandarins with Cointreau, anyway"?!)

Notes about Recipes in this book

  • Potato chip omelet

    • wester on November 01, 2016

      The children liked both the idea and the finished result. It was quite filling though - half a portion would have been enough for them. I finished the omelet under a grill instead of turning it over. This worked fine.

    • twoyolks on December 13, 2019

      I did not care for this. The omelet was under seasoned and the potato chips were weirdly half crunchy, half soft. I had trouble turning the omelet over as a lot of the egg just spread over the plate.

    • e_ballad on February 14, 2021

      Another ‘meh’ from me. I didn’t end up soaking the chips as I was hoping for a bit of texture, but they ended up soggy regardless. The kids were underwhelmed until I told them that there were chips in there, but that still didn’t result in them eating their portions.

  • Yogurt foam with strawberries

    • wester on January 20, 2018

      A nice idea but next time I want to use (relatively) more cream, a ratio that's nearer 2:3 than 1:4.

  • Roasted eggplant with miso dressing

    • wester on March 13, 2021

      I made this with cauliflower as the recipe suggested using miso on other roasted veggies as well. The taste was excellent, but the sauce was very thin, not like the photos. Less water, maybe a drop of oil?

  • Sausages with tomato sauce

    • wester on March 13, 2021

      There wasn't anything in this recipe that couldn't have been inferred from the title.

  • Pistachio custard

    • wester on October 31, 2016

      My family didn't like the taste of this at all. They also thought the chunks of nut were too big.

    • volition on May 24, 2012

      I did not get this custard to set as much as I'd like. I will look at the Measurements more closely. And maybe take it right up to 85 degrees celcius. Very tasty mind you.

  • Banana with lime

    • wester on January 17, 2018

      Made the version with rum. Husband loved it, the children liked it.

    • tagubajones on March 19, 2013

      Simple and surprisingly delicious.

  • Garbanzo beans with spinach and egg

    • pluralcow on May 29, 2012

      This is a good, easy dinner recipe for a busy night.

  • Santiago cake

    • DaveW on June 12, 2013

      The ratio is off for the single cake relative to the larger recipes. It should be 1.5 cups of almond flour, not 2.5 cups. This recipe can also be made using Splenda instead of sugar, and sprayed on olive oil instead of the butter/flour (which makes it gluten-free).

    • adelina on May 30, 2016

      I love the ease of this recipe. I did not find the ratio an issue with almond flour for the single serving even though it may be off. I did however, have to bake extra 5 to 10 minutes at 400 to brown the the cake slightly.

  • Pork loin with roasted peppers

    • crandall57 on January 02, 2017

      Not a favorite. Easy way to roast red peppers.

  • Mango with white chocolate yogurt

    • volition on May 23, 2012

      I really like the sauce on this. Could maybe use a bit more White Chocolate and maybe put it through a siphon.

  • Thai beef curry

    • volition on May 24, 2012

      The Yellow Curry Paste Measurements are very different from Paste to Paste. I had to put in about 2 tablespoons to get close i suspect.

    • Charlotte_vandenberg on October 20, 2017

      I had no problem with the amount of curry paste. I had to use green curry paste, since the grocery didn’t have yellow. It was an easy recipe and the beef was very tender.

  • Chocolate cookies

    • volition on May 23, 2012

      I'd like to try this with my Freshly made Five Spice. In addition I need to work a better way to roll this in a log. As 1 side had a flat side obviously the one that needed to be connected to the bench. Lastly, Don't be tempted to grab them till they've cooled down they fall apart.

    • Charlotte_vandenberg on August 02, 2017

      Delicious and chewy, look beautiful. As Volition wrote, they will fall apart when you don't leave to cool.

  • Potatoes and green beans with Chantilly

    • volition on May 24, 2012

      This one is pretty Nice. You could use the Chantilly for many other things.

  • Gazpacho

    • volition on May 24, 2012

      When i did this recipe i used my Hand blender. I think I's like to retry with my Vitamix. However it was just ok. It was my first time having Gazpacho and i don't think I'm a huge fan of the dish no matter how good it could be. But you never know. I'd like to try it again and really pay attention to the ingredients.

  • Noodles with shiitake and ginger

    • volition on May 24, 2012

      This Recipe Ended Up being overly Salty. Going to have to look at where i can reduce Salt levels.

  • Watermelon with menthol candies

    • volition on May 24, 2012

      In Australia there is no Menthols without Eucalyptus. So I used Vapodrops. I will seal in a vacuum sealer before bashing them next time.

  • Fried fish with garlic

    • volition on May 24, 2012

      This is really nice. Everyone loves the Garlic chips

  • Caramel foam

    • volition on May 24, 2012

      I added the Liquid to the caramel too quickly. Do it in small batches as the caramel will harden too much and take forever too dissolve again.

  • Mexican-style slow-cooked pork

    • tagubajones on March 19, 2013

      Fairly easy to make and exceptionally good.

  • Vichyssoise

    • Charlotte_vandenberg on August 02, 2017

      Soup is very easy to make and delicious. I made the 63 degrees egg.. I'm not a fan, I guess.

  • Veal with red wine and mustard

    • Charlotte_vandenberg on October 20, 2017

      Tried this for the first time and it was a very big success. Beautifully tender meat, you hardly need to cut it with a knife and a very intense flavor from the sauce. Probably making it again for Christmas dinner.

  • Quail with couscous

    • Charlotte_vandenberg on August 02, 2017

      Super easy, delicious way of preparing couscous. Did not have quail, used chicken breast instead. A great success, will definitely make this again.

  • Peas and ham

    • Livia on January 02, 2022

      Portion for 2 is for a starter double up next time to serve as a main.

  • Mackerel and potato stew

    • Astorienne on December 22, 2020

      This is a lovely stew, but next time I will use deboned fish. The presence of the bones made it too hard to eat.

    • on August 03, 2021

      Next time we will try to make this without cutting the mackerel into sections. Chopping the fish like this increased the number of free bones in the meal, while a whole mackerel has a bone structure that is easy to pick out of the cooked fish.

  • Bolognese sauce

    • on August 03, 2021

      I would reduce the butter (busing as little as 1/2). I would experiment with using more tomato.

  • Aïoli

    • on August 03, 2021

      Recipe scales well, and most homes will likely want to scale this down (e.g. make 1/4 of what is called for).

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Reviews about this book

  • Food52 by Celia Sack

    The 2012 Piglet Tournament of Cookbooks vs. Christina Tosi's Momofuku Milk Bar

    Full review
  • Fine Dining Lovers

    It was Adriàs idea that all of these meals could be prepared by 2 staff members in less than an hour...the book is more for "special" home dinners rather than what to serve on a rainy Tuesday night.

    Full review
  • Kirkus Reviews

    A gem of a cookbook packed with fantastic recipes and tips from a master - the closest most readers will come to eating with him.

    Full review
  • New York Times by Mark Bittman

    Nothing could have been more different from a meal at El Bulli...These staff meals are good, straightforward cooking; El Bulli food is over-the-top, insane, once-in-a-lifetime stuff.

    Full review
  • Wall Street Journal

    The method is exactly the same if you're cooking six or 225 chicken wings...once you master a recipe for two people, it's a no-brainer to then make the same dish for a huge crowd.

    Full review
  • Guardian

    Occasionally Adrià...swerved into El Bulli territory. Imagine, for example, announcing – after the cry "What's for pudding, Mum?" has gone up – that it is melon and mint soup with pink grapefruit.

    Full review
  • ISBN 10 0714862533
  • ISBN 13 9780714862538
  • Linked ISBNs
  • Published Oct 03 2011
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom, United States
  • Publisher Phaidon Press
  • Imprint Phaidon Press

Publishers Text

The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adrià. It features nearly 100 delicious recipes by Ferran Adrià 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 in The 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 affordable and the ingredients are widely available 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 Adrià everyone has been waiting for; it is sure to be one of the most talked about and popular cookbooks of the season.

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