What does Ferran Adrià eat for dinner—and how did he feed the hard-working staff at his fabled elBulli? 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. The recipes feature captioned step-by-step photos for directions and specify quantities need to serve 2, 6, 20, or 75 people.
This is not highly conceptualized food: it's hearty, practical, and budget-conscious. The most unusual piece of kitchen equipment it calls for is a whipped cream siphon. Every meal has an opening course, a main, and a dessert, fish and seafood are abundant, and culinary influences intersect frequently. There's a dinner comprised of potato salad, Thai beef curry, and strawberries in vinegar and a few pages later one in which you'll serve noodles with shiitake and ginger, duck with chimichurri sauce, and pistachio custard. Or you can pick and choose as you like.
Of all the chef's books, this has been the global bestseller.
Hardcover. Color photographs throughout.