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Durante todos los años de vida de elBulli, cada día se preparaba un menú para el equipo de cocina. Esta gran familia debía estar bien alimentada, con recetas variadas de productos frescos, que garantizaban energía y fuerza para que todos rindieran con ilusión en su trabajo.
Al cerrar elBulli, Ferran Adrià, el mejor cocinero del mundo, dejaba una recopilación de menús bien estructurados, fáciles, baratos y de raíz tradicional que no podía quedarse encerrada en un cajón para siempre.
De ahí este libro.
Todas las recetas se pueden hacer en casa fácilmente, en un tiempo razonable y a un precio que queda alrededor de los 4 euros.
Durante todos los años de vida de elBulli, cada día se preparaba un menú para el equipo de cocina. Esta gran familia debía estar bien alimentada, con recetas variadas de productos frescos, que garantizaban energía y fuerza para que todos rindieran con ilusión en su trabajo.
Al cerrar elBulli, Ferran Adrià, el mejor cocinero del mundo, dejaba una recopilación de menús bien estructurados, fáciles, baratos y de raíz tradicional que no podía quedarse encerrada en un cajón para siempre.
De ahí este libro.
Todas las recetas se pueden hacer en casa fácilmente, en un tiempo razonable y a un precio que queda alrededor de los 4 euros.
- Sales Rank: #813363 in eBooks
- Published on: 2015-11-19
- Released on: 2016-05-01
- Format: Kindle eBook
About the Author
Reconocido unanimamente como el cocinero mas influyente de las ultimas decadas, Ferran Adria (L'Hospitalet de Llobregat,1962) empezo a trabajar en 1984 en elBulli, donde pronto se convirtio en jefe de cocina. a partir de 1987, su propuesta culinaria cada vez mas radical fue transformando el paradigma de la cocina contemporanea, una realidad que le ha valido los maximos reconocimientos a nivel internacional, tanto a el como a elBulli, del que es copropietario junto a Juli Soler. Su ultima ''revolucion'' ha consistido en transformar el restaurante en una fundacion que, a partir de 2014, se dedicara a seguir ensanchando los limites de la cocina y de la creatividad.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Platillos sencillos, baratos, rápidos
By MauRoverssi
Compré el libro como un regalo de mi pareja para Navidad. Desde entonces hemos hecho al menos 10 recetas, desde caldos base hasta menús completos. Hemos quedado muy satisfechos con las recetas, lo sencillo de realizar y lo barato que puede salir cada una.
Aunque pueda parecer un libro de cocina para principiantes hay platos que sorprende por su simplicidad con que son elaboradas pero a su vez el nivel de detalle que hacen que las comidas sean sumamente sabrosas. Contiene una guía sencilla de recetas y caldos bases, notas de como prepararlas, recomendaciones de almacenamiento y utensilios que toda cocina debe tener.
Las recetas está organizadas en menús de un día, con entrada, plato principal y postre. Con un total de 31 días de recetas. Cada receta cuenta con cantidades para una comida casera o en familia, o proporciones para "el mundo profesional".
Creo que es un libro genial para familiarizarse con el estilo, el orden y como debería ser la organización de una cocina de hogar o profesional.
4 of 4 people found the following review helpful.
The perfect have at home guide to family meal preparation
By New mom31
I bought this book in the Spanish edition as I'm originally from Spain. I would have liked to compare the English and Spanish versions as I thought the Spanish one is very oriented to a Spanish (Spain) reader.
The book translates the staff meal planning from a professional restaurant into a family affair, and in my view, is good for beginner cooks as well as more experienced ones as myself. For me it's a simple to follow, no non-sense, down to earth cookbook.
The book compiles the menus (31 in total, very balanced and composed of Appetizer/entrée, Main course and dessert) that were prepared for the staff of El Bulli (ie "La Familia"), which was truly international. There are some nods to Mexican and Japanese cuisine among others, but the menus are mostly traditional Spanish (ie using very fresh produce and not difficult to prepare at all). In theory most of the ingredients are easy to find everywhere.
There is also a long introduction with techniques to prepare basic recipes which you will freeze and use later ("Mise en Place"), useful utensils, must-have ingredients, how to plan your shopping, etc.
Apart from that, I was really excited when I started reading the menus. The instructions are really simple and each step is photographed. The ingredients in each recipe are very well organized in terms of what you should get from the freezer, the fridge, the pantry, fresh produce, etc. The quantities are calculated for a family meal of 2 or 6 (for 4,just do a pro-rata) and for a professional meal of 20 or 75. El Bulli used to have 75 staff to feed, hence the number. In theory, the cost of each meal should be less than 4 EUR (5.2 USD more or less) per person. I think this could be true in Spain, but I'm not sure if it would apply in Northern Europe for instance, where produce is much, much more expensive.
If you are looking for fancy recipes with a huge amount of ingredients and techniques to impress your dinner guests, this may not be the book, although I have used some of the recipes for lunches and dinner parties. But, if you want a book to help you plan your family meals, this is definitely the one, and it has 31 (you could feed your family for a month and not repeat a recipe).
All in all, I think this is one of the best cooking/meal planning books I have ever bought. This book is written by Adriá himself and everything in it is based on his personal experience at El Bulli, so you're getting the advice from the best chef in the world.
0 of 0 people found the following review helpful.
Recetas faciles de hacer con un toque unico de uno ...
By Santiago Peredo Mendia
Recetas faciles de hacer con un toque unico de uno de los mejores chefs del mundo.
Si les gusta coicnar este es un extraordinario libro.
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