Product Description

Product Details

• Amazon Sales Rank: #2061504 in Books
• Published on: 2004-03-11
• Original language: English
• Binding: Paperback
• 192 pages

From Amazon.co.uk
The Marathon Chef is, on the face of it, rather a strange project. Perhaps this is because one doesn't immediately associate chefs with marathons--although no doubt everybody could come up with a name or two they'd like to see tottering across the finishing line in a charity chicken suit. However, Michel Roux, one-time dauphin and now sun king of the esteemed restaurant Le Gavroche in London, turns out to be a proselytising marathon runner with something of a mission. Since he took up running ten years ago (to counter the weight gained after giving up smoking), Roux has been experimenting with foods to suit his training needs; and he clearly feels there's a gap to be filled in the market for healthy, delicious food suited to the needs of exercisers who don't want to be restricted to a diet of rabbit food and plain pasta. On the evidence of this book, he may well be right.

The good news is that red meat, wine, cheese and butter stay on the menu, although, as Roux says, based on his own experience the desire for these technically unhealthy foods diminishes with exercise. For the most part, the food is simple, lively and uncomplicated: among the main courses, Minced Lamb with Preserved Lemon (served with couscous), Poached Chicken Supreme with Pearl Barley Broth, Grilled Mackerel with Green Asparagus and Anise-Flavoured Cauliflower Cream are all good examples of Roux's light touch and eclectic approach. There is a good selection of breakfast dishes and a fine collection of mostly fruit-based desserts. The interspersed pieces of advice for runners are in no way off-putting for the unathletic. --Robin Davidson

Review
'Who for: Keep-fit junkies and gourmets in need of lean food. Why: Anything that addresses how to eat well and keep fit is worth buying. The look: Classic modern cook book with beautiful food shots and some mandatory chef shots of M Roux Jr in jogging shorts. The cooking: Chic, low fat French food ranging from baguette toast with olive oil, extra bitter chocolate and sea salt (snack attack) to calves liver with iwld mushrooms and sweet and sour onion (main course).' THE INDEPENDENT - 2003's best cookery books 'Beautifully presented and packed with mouthwatering menus, The Marathon Chef should have a place in every serious athlete's kitchen.' ATHLETICS WEEKLY 'Restaurateur and runner Michel Roux Jnr is quite the role model for fit foodies. His hearty yet healthy approach has not only made Le Gavroche a roaring success, but has also spawned a recipe book for those gearing up for a 26-mile challenge. No more running on empty for us.' THE INDEPENDENT ON SUNDAY (25/1/04) 'His recipes for runners will seduce anyone, athletic or not.' THE DAILY TELEGRAPH (24 Jan 2004) '... a veritable feast of recipes for anyone seeking to adopt a healthy dieit. Interspersed with tips on preparing to run a marathon, easy to follow training schedules and sample menus, this book crosses the finish line in first place.' DAILY RECORD (24 Jan 2004) 'Within these pages are ideas for well-thought-out meals to build on your fitness regime, without eating into your time or sacrificing flavour... By working through this book, it is as though the chef is with you for every step of the way.' EVERYTHING FRANCE

About the Author
Michel Roux Jr is one of London's most respected chefs. Le Gavroche, the restaurant which he has run since 1994, continues to receive recommendations for excellence in every food guide. Michel's early training in France instilled in him a belief in the simplicity and quality of raw ingredients which he has put to use in developing the recipes that he cooks when he is training for a marathon. Michel has successfully completed the London, New York, Monaco, Tromso (in Norway's Arctic circle) and Medoc marathons. His best time is 3 hours 15 minutes.