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The Marathon Chef: Food for Getting Fit Hardcover – August 1, 2003

3 out of 5 stars 1 customer review

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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 - 2004's best cookery books

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.
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Product Details

  • Hardcover: 192 pages
  • Publisher: Weidenfeld & Nicolson (August 1, 2003)
  • Language: English
  • ISBN-10: 0297843095
  • ISBN-13: 978-0297843092
  • Product Dimensions: 10 x 7.6 x 0.9 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,838,286 in Books (See Top 100 in Books)

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Format: 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.
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