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Le Gavroche Cookbook

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    Available in PDF - DJVU Format | Le Gavroche Cookbook.pdf | Language: ENGLISH
    Michel Roux Jr.(Author)

    Book details


The creation of Albert and Michel Roux, Le Gavroche opened in 1967. At the time, it was the only restaurant of its kind -- serving classical French food with the highest standards of cooking and service -- in London. As the River Café 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.

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 --This text refers to the Hardcover edition.

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Formats for this Ebook

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Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 288 pages
  • Michel Roux Jr.(Author)
  • W&N (10 April 2003)
  • English
  • 6
  • Food & Drink

Read online or download a free book: Le Gavroche Cookbook

 

Review Text

  • By JaneF on 5 April 2017

    Great book!!more than I expected with lots info, great recipes, great illustrations. Thoroughly recommend.

  • By Susan Jones on 1 May 2017

    very good, arrived promptly

  • By Guest on 7 May 2017

    France as mother of culinary is important to understand a lot of basic recipes. this book is very good to know how to do it.

  • By Guest on 8 April 2017

    A great book, very "reader - friendly", explaining carefully all the necessery steps to the desiered dish. - Not too complicated, and an invaluable source of useful information

  • By jay on 29 March 2017

    such a joy to read .I thoroughly enjoyed the whole book

  • By Clement MERCIER on 22 February 2012

    The recipes are pretty technical and take some time, but that's what you'd expect from recipes written by a Michelin starred chef! We have cooked recipes from this book for special occasions and have been very pleased with the result! The recipes are divided between seasons which is a clever way of doing things as you make sure that all the ingredients will be available. The book itself is also very nice with lots of history from the restaurant and cooking tips! I would definitely recommend this book!

  • By Danny Marbella on 24 January 2012

    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


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