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Amazon.co.uk 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 organised seasonally, with an emphasis on the freshest and finest ingredients (if you're going to try to cook this type 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
Review
Le Gavroche. The creation of two brothers, Albert and Michel Roux and the star of French cuisine in this country for more than thirty years. Now run by Michel Roux Jr., the menu is lighter and reflects modern trends in French cuisine with the intermix of Asian and Mediterranean flavours and ingredients. Arranged season by season, Roux presents a comprehensive collection of recipes, utilising ingredients at their freshest in the particular season discussed. From familiar truffles, frog legs, cheeses and ceps to the more unusual gull's eggs, smoke eel and roast mallard. The interplay of international ingredients is reflected in recipes such as tagine of red mullet, cep pizza and sauerkraut of seafood. More suitable for confident chefs there are also easier recipes for those willing to have a go. For a taste of food from one of the world's greatest restaurants, look no further and enjoy in your own home with Michel Roux's help. - Lucy Watson
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
Excellent cook book with a brilliant listing of classic recipes.
Michel Roux Jr's book does assume that you know understand the basics of preparing meat / fish, but most of the relevant information can be found on the internet.
The directions are basic, but the results are very enjoyable!
Michel Roux Jr's book does assume that you know understand the basics of preparing meat / fish, but most of the relevant information can be found on the internet.
The directions are basic, but the results are very enjoyable!
2 of 2 people found the following review helpful
Format:Hardcover
Having aquired this book over 9 years ago it still stands the test of time..
And there are recipes that have been "tweaked" that are over 40 years old amazing!
Here are some reasons why..
The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind in London, serving classical French food with the highest standards of cooking and service. As the River Cafe has set the standard by which Italian cooking is appreciated in Britain, so Le Gavroche represents the finest classical French cooking. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' - classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This book is a slice of culinary history - a selection of the best of Le Gavroche's cooking over the last thirty years with 200 seasonal recipes carefully chosen for cooking at home.
It will be very accessible for a decent standard home cook and the end results is just to die for..
Enjoy
And there are recipes that have been "tweaked" that are over 40 years old amazing!
Here are some reasons why..
The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind in London, serving classical French food with the highest standards of cooking and service. As the River Cafe has set the standard by which Italian cooking is appreciated in Britain, so Le Gavroche represents the finest classical French cooking. Now run by Michel Roux Jr., it retains its two Michelin stars, and continues those high standards for which it has always been famous. Michel Roux Jr's style is 'modern French' - classical French cooking with a lighter and less rich approach, and subtly influenced by Mediterranean and Asian flavours and ingredients. This book is a slice of culinary history - a selection of the best of Le Gavroche's cooking over the last thirty years with 200 seasonal recipes carefully chosen for cooking at home.
It will be very accessible for a decent standard home cook and the end results is just to die for..
Enjoy
1 of 1 people found the following review helpful
Format:Hardcover
I bought this for my friend who is a great cook and loves experimenting - she was thrilled with this book and would recommend it.
Most Recent Customer Reviews
History
As a recipie book, it is accessible to the experienced home cook, rather than those starting out. However, it is equally an historical document, providing an insight into the... Read more
Published 2 months ago by David Locke
Three star recipes!
The recipes are pretty technical and take some time, but that's what you'd expect from recipes written by a Michelin starred chef! Read more
Published 3 months ago by Clement MERCIER
Le Gavroche Cookbook
Excellent book but why are the measurements given in cups and not by weight. Mesuring flour by cups can ruin a recipe because it varies dependending of how the cups are measured. Read more
Published on 13 April 2005 by Margarita Herzka
Le Gavroche Cookbook is definitely about pleasure!
There are cookbooks by celebrity chefs, and then there are lessons in culinary pleasures by professional chefs who enjoy well-deserved notoriety. Read more
Published on 3 Jun 2001
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