The Marathon Chef: Food For Getting Fit (The Long War)

The Marathon Chef: Food For Getting Fit (The Long War)

by Michel Roux Jr. (Author)

Synopsis

This cookbook is for anyone interested in getting fit - intermittently at the gym, running for fun, as a training sportsman or woman, or as a serious marathon runner. These recipes were developed by Michel Roux Jr as he started running, initially as a casual jogger 10 years ago, and now as a veteran of eight marathons. Michel developed the programme by trial and error, based on how his body feels and reacts to what he eats. While training he largely avoids red meat and animal fats, eats lots of fish, fruit and vegetables, some chocolate, plenty of bread, and drinks a reasonable quantity of wine. Some of the recipes have become regulars at Le Gavroche, a popular London restaurant for many sportsmen and women.

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More Information

Format: Hardcover
Pages: 192
Edition: 1
Publisher: W&N
Published: 09 Jan 2003

ISBN 10: 0297843095
ISBN 13: 9780297843092
Book Overview: Shows how to eat well when exercising or training, and knowing the right food and when to eat it. 100 recipes based on accessible seasonal ingredients which are best prepared as simply as possible. Includes a week-long training menu ideal for anyone setting out to get fit or leading up to a sporting event or marathon. Includes a list of major and some lesser known marathons throughout the world.

Media Reviews
'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
Author Bio
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.