The Marathon Chef: Food for Getting Fit [Paperback]

Michel Roux Jr. (Author)

Book Description

Publication Date: September 2004

As head chef at London’s famous Le Gavroche restaurant and an 8-time marathon runner, Michel Roux, Jr., knows how food affects the body’s ability to perform at its peak. He discusses that vital link and provides 100 utterly delicious, nutritionally sound recipes, from entrees (Grilled Tiger Prawns with Cucumber Salad and Pistachio Yogurt Dressing) to desserts (Warm Chocolate and Honey Cake). They’ll all help sustain the body over a 26-mile run, as well as during the long months of training. Roux tells you what not to eat the night before a marathon and offers a selection of sensational recipes for every meal that will leave you strong, alert, and energetic.

Editorial Reviews

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.

Product Details

• Paperback: 192 pages
• Publisher: WN (September 2004)
• Language: English
• ISBN-10: 1841882356
• ISBN-13: 978-1841882352
• Product Dimensions: 9.5 x 7.4 x 0.8 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #898,610 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

7 of 14 people found the following review helpful:

3.0 out of 5 stars Metric measurements and complicated flavor groupings, April 11, 2004

By 

SYI "shell97" (Honolulu, HI) - See all my reviews

This review is from: The Marathon Chef: Food for Getting Fit (Hardcover)

This book is filled with pictures of beautiful, colorful food and the chef's personal running tips and eating habits. I found the narration charming. I don't think that Chef Roux used an interpreter, so the text has a few idiosyncracies (e.g., "pet hates").

The chef really has a thing against frozen entrees and other processed foods, but I think they make life easier. Ease of preparation and taste are important, especially when you're trying to fit in school, work, and running and I think The Marathon Chef is lacking a bit in those very important areas.

As for the recipes themselves... they are a little too sophisticated for my tastes. The flavor combinations are unusual, like basil and fruit. Also, the ingredients are measured in grams and milliliters so you'd need to get a kitchen scale to make them.

On the plus side, the bread section is good and so are the fish recipes. If you have time to spare and a sophisticated palate then I would recommend this book to you.