Classic French recipes from the leading London restaurant Le Gavroche, created and run by the Roux family for thirty years. 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. The book 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.
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(252mm x 199mm x 29mm)
Weidenfeld Nicolson Illustrated
Publisher: Orion Publishing Co
Country of Publication:
UK Kirkus Review »
This is one of those books that has a sense of arriving where you started and appreciating the place for the first time: back in the 1960s, when Roux's father and uncle opened their Chelsea restaurant, Le Gavroche, and brought top French cuisine to Britain, it had an aroma of exotica; today, when foodie fashion has been through fads from nouvelle cuisine to fusion, there is something deeply comforting in knowing that Le Gavroche is still there, still in the hands of a Roux, still turning out the most sumptuous of French fare - and yet growing with the times, for instance by incorporating Oriental nuances. After paying tribute to the history of the restaurant and discussing wine choices, Roux Junior presents a selection of recipes arranged by season. There is roast woodcock with grapes and marc, lobster cassoulet, dill and crab pancakes, a sweet green tomato tart with caramel ice cream.... Recipes are accessibly presented, garnished with tributes from the restaurant's visitors' book - cartoons, praise from famous names, a host of satisfied taste buds. (Kirkus UK)
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Author Biography - Michel Roux
Michel Roux Jr. received his schooling in the kitchens at Le Gavroche. Before returning to run the restaurant in 1991, he worked with many of France's leading chefs, in Hong Kong, and as personal chef to President Francois Mitterand at the Elysee Palace in Paris.