The Marathon Chef: Food for Getting Fit

Roux, Michel/ Fisher, Tara (Photographer)

ISBN 10: 0297843095 / ISBN 13: 9780297843092

Published by Weidenfeld & Nicolson Ltd, 2003

About this Item

192 pages. 9.75x7.75x1.00 inches. In Stock.

Seller Inventory # zk0297843095

Bibliographic Details

• Title: The Marathon Chef: Food for Getting Fit
• Publisher: Weidenfeld & Nicolson Ltd
• Publication Date: 2003
• Language: English
• ISBN 10: 0297843095
• ISBN 13: 9780297843092
• Binding: Hardcover
• Condition: Brand New
• Weight: 0.95 kilograms

About this title

Synopsis

As head chef at London's famous Le Gavroche restaurant and an eight-time marathon runner (New York and London), 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, including such treats as Watermelon and Papaya Wakeup Juice, Grilled Tiger Prawns with Cucumber Salad and Pistachio Yogurt Dressing, and Warm Chocolate and Honey Cake, all created to help sustain the body over a 26-mile run, as well as during the long months of training leading up to the race. Roux tells you what not to eat the night before a marathon, including why the traditional "pasta party" may be wrong for your body, and offers a selection of sensational recipes for breakfast, main courses, breads, pasta and rice, and desserts, each sure to leave you strong, alert and full of energy.

About the Author:
Michel Roux Jr. is one of the world's top chefs and restaurateurs. He began training with Maître Patissier Hellegouarche in Paris when he was just 16, and thereafter worked with the greatest masters and at some of the finest hotels, as well as for French Presidents Giscard d'Estaing and François Mitterand at the Elysée Palace. He took over Le Gavroche in 1994, and continues to receive recommendations for excellence in every food guide.

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.