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Le Gavroche Cookbook

The Barnes & Noble Review

Check the guest book of Le Gavroche, and you'll see that its many illustrious guests have included Paul Bocuse, Woody Allen, Diana Rigg, James Mason, and Madonna. For the past 30 years, this London restaurant has attracted the famous and the nonfamous alike with the lure of its superb classical French cooking.

Now run by Michel Roux Jr., son of one of the founders, Le Gavroche continues to preserve its high standards, with an emphasis on "modern French" — classical French cooking with a lighter approach.

Le Gavroche Cookbook shares 200 of the restaurant's best and most popular recipes from its long history. Beautifully produced with many black-and-white and color photographs, it's a real treat for the confident cook who wants to re-create fine French recipes at home.

There is a wonderful introduction, longer than in many restaurant cookbooks, that shows the standards Le Gavroche follows in its planning and preparation — plates are washed twice, then polished lightly in a cloth dipped in vinegar and water; tablecloths and napkins are always freshly laundered; and the table decorations are fresh but never overly elaborate. Roux discusses their application for the home cook in preparing for guests, and also offers thoughtful and detailed advice on selecting what to drink, from aperitifs to sweet wine.

Arranged by season, the 200 recipes range from simple (Parmesan Galettes for appetizers) to elaborate (Millefeuille of Roast Saddle of Rabbit with Parmesan). With the exception of a few ingredients, such as some of the fish and wild game, most of the ingredients seem easily available in America. A final chapter provides Le Gavroche's recipes for stocks, sauces, and pastries.

(Ginger Curwen)

  • Format
  • paperback
  • Pages
  • 288
  • Language
  • english
  • ISBN
  • 9781841881812
  • Genres
  • cookbooks, food
  • Release date
  • 2003