Top positive review
9 people found this helpful
Eat well, run well. What could be better?
on 16 October 2009
If you like to eat well and like to stay lean and healthy, you probably struggle to find new and interesting recipes. I've worn out my copy of Guerard's "Cuisine Minceur", which has been my bible and inspiration for years. Mr Roux's book is a fine addition to that honourable, but sadly narrow line of culinary thinking and practice that insists that you can dine to the highest standards while protecting, even improving your health, rather than damaging it.
The recipes are relatively simple to execute, depending for their quality on good ingredients and a deft touch, rather than on long-winded and complex procedures. The ingredients should be readily available in most parts of Britain, at worst, from the major supermarkets (let's face it, we don't all have easy access to the high-quality greengrocers, fishmongers, butchers, etc that Mr Roux deals with). This has the double benefit of making the recipes accessible for everyday use, while leaving maximum time for running or whatever form of exercise takes your fancy. In an age where every new day seems to bring contradictory evidence about the effect on health of various foods (today's superfood turns out to be tomorrow's carcinogen, and vice versa), Mr Roux's approach is, to my mind, eminently sensible: eat pretty much all of the finest ingredients, but eat in moderation. The recipes reflect that philosophy, delivered in delicious, healthy, right-sized portions.
I believe the parts of the book that focus on running would be neither particularly intrusive nor off-putting for a non-runner. If, like me, you are a runner, I think you'll find they reflect the mainstream of current thinking about distance running, offering sensible, practical advice, but without the level of detail that you would find in a serious running guide.
This is a fine addition to any cookery bookshelf, very intelligently designed to be full of practical, sensible, and highly usable recipes and advice from a chef who is one of Europe's masters. I recommend it.