From Amazon.com
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 organized seasonally, with an emphasis on the freshest and finest ingredients (if you're going to try to cook this type of 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, Amazon.co.uk
--Ce texte provient d'une édition qui n'est plus publiée ou qui est non diponible.
From Booklist
When brothers Michel and Albert Roux launched London's Le Gavroche in 1967, it was just another outpost of French cuisine on the English side of the Channel. By 1981 the restaurant had moved from Chelsea to Mayfair, garnered three Michelin stars, and become London' finest and most expensive dining establishment. Other chefs and restaurants followed, and now London's food is quite as good as Paris'. Michel Jr. has set down his father's and uncle's recipes.
Le Gavroche Cookbook documents some of the restaurant's greatest achievements, including the legendary Souffle Suissesse, ethereal islands of cheese and egg floating in rich cream. Recipes call for a full range of kitchen skills, but many, such as the
coq' la biere (chicken in beer), are eminently accessible, and measurements conveniently follow American custom.
Mark KnoblauchCopyright © American Library Association. All rights reserved
--Ce texte provient d'une édition qui n'est plus publiée ou qui est non diponible.
