Well, this was as straightforward as it gets, but — again — nothing I’ve ever tried in the same sitting. Each component was dirt-simple, but together, they seemed to tag-team each other for the better.
The first course was supposed to be Asparagus with fried eggs, but the book mentions that you could use peppers or mushrooms instead. Taking that lead, I poached the eggs rather than fry them, and used mushrooms — it worked well.
Second course made itself — just a great combination of ingredients, well done.
Third course was odd in that some of the old recipe errors appeared. But comparing the larger serving proportions, and having a calculator helped avoid any errors. Just be sure to peel the fruit as instructed. They need that surface area to help the maceration process.
All in all, a great meal.
Cooking Ferran Adriá’s The Family Meal — The Errata