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The Family Meal: Home Cooking [Anglais] [Relié]

El Bulli , Cillero & De Motta
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Détails sur le produit

  • Relié: 384 pages
  • Editeur : Phaidon Press Ltd (3 octobre 2011)
  • Langue : Anglais
  • ISBN-10: 0714862533
  • ISBN-13: 978-0714862538
  • Dimensions du produit: 29,2 x 20,6 x 3,3 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 65.195 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles
4.0 étoiles sur 5 Great recipes explained simply 18 janvier 2014
Format:Relié|Achat vérifié
I couldnt decide whether I wanted to give this book to my young adult children or keep it for myself. The instructions are shown in steps with photos rather like a cartoon strip. great recipes for family meals which are different
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Commentaires client les plus utiles sur (beta) 4.1 étoiles sur 5  96 commentaires
190 internautes sur 195 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Detailed Review of Contents...Book Contains Pictures for Every Single Step, Meal Plans, Timelines, etc. 15 octobre 2011
Par Mayflower Girl - Publié sur
Format:Relié|Achat vérifié
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.

Meal 1: Caesar salad, Cheeseburger & potato chips, Santiago cake

Meal 2: Pasta bolognese, mackerel & potato stew, chocolate cookies

Meal 3: Vichyssoise, lamb w/mustard & mint, chocolate truffles

Meal 4: Beans w/clams, salt cod & vegetable stew, baked apples

Meal 5: Polenta & parmesan gratin, sesame sardines w/carrot salad, mango w/white chocolate yogurt

Meal 6: Potato chip omelet, pork loin w/ peppers, coconut macaroons

Meal 7: Saffron risotto w/mushrooms, Catalan style turkey, Yogurt foam w/strawberries

Meal 8: Roasted eggplant w/miso dressing, sausages w/tomato sauce, creme Catalane

Meal 9: Lime-marinated fish, osso buco, pina colada

Meal 10: Miso soup w/clams, Mackarel w/vinaigrette, almond cookies

Meal 11: Fried egg w/asparagus, chicken wings w/ mushrooms, sangria w/ fruit

Meal 12: Potato salad, Thai beef curry, strawberries w/vinegar

Meal 13: Farfalle w/ pesto, Japanese-style bream, Mandarin oranges w/Cointreau

Meal 14: Tomato & basil salad, crab & rice stew, coconut flan

Meal 15: Bread & garlic soup, Mexican-style slow-cooked pork, Figs w/cream & Kirsch

Meal 16: Noodles w/shitake & ginger, duck w/ chimichurri sauce, pistachio custard

Meal 17: Baked potatoes w/romesco sauce, whiting in salsa verde , rice pudding

Meal 18: Guacamole w/tortilla chips, Mexican style chicken w/ rice, Watermelon w/ menthol candies

Meal 19: Spaghetti w/tomato & basil, Fried fish w/garlic, Caramel foam

Meal 20: Cauliflower w/bechamel, pork ribs w/bbq sauce, Banana w/lime

Meal 21: Gazpacho, black rice w/squid, bread with chocolate and olive oil

Meal 22: Peas & ham, roasted chicken w/potato straws, pineapple w/molasses & lime

Meal 23: Tagliatelle carbonara, cod & green pepper sandwich, almond soup w/ice cream

Meal 24: Garbanzo beans w/spinach & egg, glazed teriyaki pork belly, sweet potato w/ honey & cream

Meal 25: Potatoes and green beans w/Chantilly, quail w/couscous, caramelized pears

Meal 26: Fish soup, sausages w/mushrooms, oranges w/honey, olive oil, and salt

Meal 27: Mussels w/paprika, baked sea bass, caramel pudding

Meal 28: Melon w/cured ham, rice w/duck, chocolate cake

Meal 29: Roasted vegetables w/olive oil, salmon stewed w/lentils, white chocolate cream

Meal 30: grilled lettuce hearts, veal w/red wine and mustard, chocolate mousse

Meal 31: Waldorf salad, noodle soup w/mussels, melon & mint soup w/pink grapefruit

There are not that many vegetarian options--and none of these are bargain meals. Still, Chef Adria gives good tips like on what to do with leftover almond pulp after making almond milk, tomato pulp, etc. Sounds like nothing is ever wasted.

This is a beautiful book. Even if you don't think you'll make an entire meal as written, I'm sure you'll enjoy the detailed instructions and fabulous recipes for many of the different courses.
85 internautes sur 90 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great book for Meal planning, many recipe errors 12 octobre 2011
Par David - Publié sur
Format:Relié|Achat vérifié
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.
76 internautes sur 81 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Too many errors, no errata source 28 octobre 2011
Par W. Nelson - Publié sur
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.


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.
27 internautes sur 31 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Only OK, at times dowright goofy 12 février 2012
Par B. Ault - Publié sur
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.

15 internautes sur 16 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 A Disappointment 25 octobre 2011
Par B. Eggermann - Publié sur
Format:Relié|Achat vérifié
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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