LE GAVROCHE COOKBOOK.

ROUX, Michel, Jean Cazals.

ISBN 10: 0304355739 / ISBN 13: 9780304355730

Published by Orion,, London,, 2001

About this Item

First Edition. Hardback. Dust Jacket. Small 4to. pp 288. Original publisher's illustrated cream cloth, lettered green at the spine. Copiously illustrated in colour throughout. ISBN: 0304355739 Pages: Fine in fine dust jacket.

Seller Inventory # C71694

Bibliographic Details

• Title: LE GAVROCHE COOKBOOK.
• Publisher: Orion,, London,
• Publication Date: 2001
• Language: English
• ISBN 10: 0304355739
• ISBN 13: 9780304355730
• Binding: Hardback
• Edition: 1st Edition
• Condition: Fine
• Dust Jacket Condition: Dust Jacket Included

About this title

Synopsis

The Roux family name is synonymous with quality French cooking ' Michel Roux Jr selects 200 of the most popular classic recipes from the kitchen of Le Gavroche. Albert and Michel Roux have between them published many successful cookbooks ' this is the first cookbook by Michel Roux Jr, who has worked with many of France's top chefs and as a personal chef to the President of France before taking over at Le Gavroche. Shows how to create the atmosphere and cuisine of Le Gavroche at home, with advice on dining French style and on how to select what to drink, from aperitif to sweet wine.

Review

For nearly 35 years Le Gavroche has been one of the finest restaurants in London, serving exquisitely balanced food in the classic French tradition. Founded by Michel and Albert Roux, and now run by chef Michel Roux Jr., its pre-eminence is celebrated in Le Gavroche Cookbook, a superb collection of 200 dishes from the restaurant's recipe books. The book is organized seasonally, with an emphasis on the freshest and finest ingredients (if you're going to try to cook this type of food, you have to buy the best--there's no point otherwise). Gulls' Eggs with Caviar, Roast Black Leg Chicken with Fresh Pasta, Foie Gras and Truffles, from the Spring section; Stuffed Sea Bass with Fennel, from Summer; Lobster Soufflé with Quail's Egg and Brandy and Rich Braised Stuffed Hare, from Winter: this is luxurious and expensive cooking. Challenging, too. Michel Roux Jr. doesn't give much in the way of guidance for the inexperienced but ambitious cook: the instructions are plain to the point of austerity but assume a considerable degree of skill and familiarity with the procedures of classic French cuisine. The results, though complex, are beautifully balanced. Of its kind, this food is perfect, representing an ideal of sophistication to which cooks can aspire. The book is elegantly (and robustly) produced and amply illustrated, adding to the pleasure of using it. --Robin Davidson, Amazon.co.uk