Synopses & Reviews
Some of the Best Food Youand#8217;ll Never Eat in a Restaurant
Danny Meyerand#8217;s restaurants are among the most acclaimed and beloved in the nation: Union Square Cafe, Gramercy Tavern, Maialino, Blue Smoke, The Modern, and more, winners of an unprecedented number of James Beard Awards for outstanding food and hospitality. Family Table takes you behind the scenes of these restaurants to share the food that the chefs make for one another before they cook for you.
Each day, before the lunch and dinner services, the staff sits down to a and#8220;family meal.and#8221; It is simple, often improvised, but special enough to please the chefsand#8217; discerning palates. Now, for the first time, the restaurantsand#8217; culinary director, Michael Romano, coauthor of the award-winning Union Square Cafe Cookbook, collects and refines his favorite in-house dishes for the home cook, served alongside Karen Stabinerand#8217;s stories about the restaurantsand#8217; often-unsung heroes, and about how this imaginative array of dishes came to be. Their collaboration celebrates food, the family itself, and the restaurantsand#8217; rich backstage life.
Some of the recipes are global and regional specialties: Mama Romanoand#8217;s Lasagna, Dominican Chicken, Thai Beef, Layered Huevos Rancheros, and Southern Cola-Braised Short Ribs. Many highlight fresh produce, like Michael Anthonyand#8217;s Corn Soup, Barley and Spring Vegetables with Pesto, Grilled Halibut with Cherry Tomatoes, Sugar Snap Peas and Lemon, and Plum and Apricot Crisp with Almond Cream. There are homey dishes like Turkey and Vegetable Potpie with Biscuit Crust and Streusel-Swirl Coffee Cake, and inventive, contemporary takes, like Cornmeal-Crusted Fish Tacos with Black Bean and Peach Salsa and a delightfully tangy Buttermilk Panna Cotta with Rhubarb-Strawberry Compote. What all these recipes have in common is ease and perfection.
Family Table is an invitation from the restaurant family to you: Please join in.
"Adrià was the master chef behind elBulli, the recently closed Michelin three-star restaurant in Spain, and this collection is his coda: 100 recipes based upon 'family meals' that the eatery's staff would regularly cook up for their group dinners. The entries do not necessarily match the restaurant's menu, but are simple main dishes, sides, and desserts that can work equally well as the basis for a meal for two or a feast for six dozen. 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. The book is divided into 31 three-course meals. Meal 10, for instance, is miso soup with clams, mackerel with vinaigrette, and almond cookies, while Meal 28 is melon with cured ham, rice with duck, and chocolate cake. Each meal plan begins with a two-page photo spread of the necessary ingredients accompanied by a list of what is pictured and a time line indicating when to prepare each course. On the next page is the smallest of text boxes offering a hint or two, and adjacent to that are quantity guidelines listing amounts needed to feed 2, 6, 20, or 75 diners. Preparation instructions are nearly entirely photographic, nine photos per page, augmented with thought bubbles of text, creating the impression that, for instance, a plate of ribs is dreaming of being topped with a fine grating of orange zest." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"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
"Wonderful...good straightforward cooking." Mark Bittman, The New York Times Magazine
"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
"Accessible and interesting...elevating the step-by-step cookbook to a thing of beauty" Salon.com
Ferran Adrià is recognized as the most influential chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, at the helm of the iconic restaurant El Bulli in Spain. He is also the author of A Day at El Bulli.
"Wonderful...good straightforward cooking."- Mark Bittman, The New York Times
"I've never been so excited about such a simple [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 the master. The closest most readers will come to eating with him."- Kirkus Reviews Starred Review
"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
"Adria...teaches kitchen basics (egg poaching, anyone?) and delivers simple, delicious recipes meant for the daily table."- People
"Simple, deceptively elegant recipes...it's manna from the maestro for home cooks, both novice and notable."- BookPage
"The recipes make you taste an everyday food in an entirely new way."- Julia Moskin, The New York Times
"The idea of El Bulli at home sounds far-fetched, but you can cook the restaurant's staff meals easily- without the foam. The step-by step visual recipes are precise but playful."- Bon Appétit
"Proves accessible even to novice cooks...Adria's fame and revolutionary style make this a defining cookbook."-Booklist Starred Review
"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
"Part haute cuisine, part comfort food
, dinners that chefs whip up for their kitchen- and waitstaffs before the eveningand#8217;s guests pile in serve as an object lesson in thoughtful meal planning
"Before restaurant chefs cook for you, we cook for ourselves. What we prepare for our fellow chefs and staff is every bit as important to us as what we make for guests when the dinner service starts. With this wonderful book devoted to the meals he makes for his own restaurant family, Michael Romano gives us an intimate look at the dishes that are closest to his heart: food that is personal, generous, and nurturing. Family Table isnand#185;t just a source of delicious dishes. Itand#185;s a beautiful reminder of what cooking and eating are all about." and#8212;Thomas Keller and#8220;Danny Meyer, Michael Romano, and the kitchen team at Union Square Hospitality are redefining hospitality daily at their roster of superior restaurants. This behind-the-scenes look at Michaeland#8217;s genius operation offers the dishes youand#8217;ll never experience on the restaurant floor. Itand#8217;s the food the chefs cook for each other, which of course we all want to eat too!and#8221; and#8212;Mario Batali and#160; "I always say to my team, and#8216;Cook the staff meal with the same care as if you were going to serve it to your mother.and#8217; The stories and recipes in this book really encapsulate the passion that chefs should show while preparing their and#8216;familyand#8217;sand#8217; meals." and#8212;Daniel Boulud and#160; "Family Table gets the mouth watering at first read: Here are recipes that are approachable but blessed with little twists and turns to pique the palate." and#8212;Cooking Light
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 out and popular cookbooks of the season.
The best staff meals from Danny Meyerand#8217;sand#160;acclaimed restaurantsand#8212;Union Square Cafe, Gramercy Tavern, Maiolino,and#160;Eleven Madison Park, The Modern, Blue Smoke, Untitled at The Whitney, and moreand#8212;simple enough for any home cook's weeknight dinners, delicious enough for the most discriminating palates.
About the Author
is the culinary director for the Union Square Hospitality Group and co-owner of Union Square Cafe, which won a James Beard Award under his direction.andnbsp;With Danny Meyer, he wrote the James Beard Award-winning Union Square Cafe Cookbook
and Second Helpings from Union Square Cafe
. He was inducted into Beard Foundation's Who's Who of Food and Beverage.
Karen Stabiner is an adjunct professor at Columbia's graduate school of journalism. Her work has appeared in Saveur, the New York Times, the Los Angeles Times, Vogue, and Travel and Leisure. She is theandnbsp;co-author ofandnbsp;The Valentino Cookbook.
Considered by the New York Times to be "the greatest restaurateur Manhattan has ever seen," Danny Meyer is CEO of the Union Square Hospitality Group. His restaurants have won an unprecedented twenty-one James Beard Awards. His book, Setting the Table, was a New York Times bestseller.