Customer Reviews
Le Gavroche Cookbook - By: Margarita Herzka, 13 Apr 2005 
Excellent book but why are the measurements givenin cups & not by weight. Mesuring flour by cups can ruin a recipe because it varies dependending of how the cups are measured. I would have expected that this book being so well written, all the ingredients would be given by weight.
Le Gavroche Cookbook is definitely about pleasure! - By: , 03 Jun 2001 
There are cookbooks by celebrity chefs, & then there are lessonsin culinary pleasures by professional chefs who enjoy well-deserved notoriety. Le Gavroche Cookbook is definitely about pleasure! Whether simple or extravagant.
Chef Michel Roux Jr. continues the Roux legacy of culinary guidance to readers worldwide, with the long anticipated release of his first book. His restaurant & its renowned staff have, this spring earned two of the top awards for London Restaurants.
Dispelling the mysteries of Michelin Star cooking, he stresses the need for advanced planning as the key to any successin the kitchen or dining room. The recipes are neither long nor pedantic. They arein an easy to read format, & select dishes include wine recommendations & exquisite color photos that illustrate his eye for details of color, texture, form & balance of flavor. From restaurant style plating, to 'in the pot' shots, they provide the reader with an image of the finished dish. These are not trendy, experimental recipes. Chef Michel's straightforward approach demonstrates his personal & professional passion for food of all types & for all 4 seasons. Beginning with a short history of Le Gavroche, planning & prep for a dinner party, & a chapter on wine selection-- He moves to the 'jewels' of the evening-- Canapes & Petits Fours. There are no instructions on how to mince a shallot, for example, because he goes straight to the 'meat' of the matter-- Straight to the recipes. He does include tips on acheiving results for garnishes & other timesaving methods. But if you possess a modicum of culinary knowledge & a few extra quid, you'll be creating these works of geniusin no time flat! His unadulterated philosophy is as fresh & wholesome as the ingredients he encourages readers to take pleasurein selecting-- Not whacking gobs of ultra expensive ingredients, just enough to elevate the base ingredients to the next level of excellence-- Because THAT is where it all begins! A simply decadent spring dish of 'Brie Stuffed with Truffles', accompanied by a lightly dressed salad of Mache & toasted slices of Pain de Campagne... To a Pacific Rim influenced 'Seared Peppered Tuna with Caviar Vinaigrette', garnished with potato galettes, dried tomato & fresh lightly dressed spinach leaves, becomes a plate of symmetrical perfection & an explosion of color. Recipes include meats, game, poultry (preferably free range & organic),fish, shellfish, sides, salads, soups, terrines, stocks, pastries & sauces-- sweet & savory & more-- To stunning desserts for every taste & menu. He covers all methods & techniques of cooking, with an eye for lighter fare, peppered with hearty cold weather dishes meant to warm & satisfy. Le Gavroche Cookbook is a glimpse into the creative mind of one of London's finest chefs, who puts a radiant smile into everything he undertakes, as we all should! So pour yourself a flute of your favorite champagne, & delve into the world of Le Gavroche. Celebrate Nature's bounty! For those occasions when you want to feel really accomplished... Roux Jr. is your perfect guide!
