[.ca] The Marathon Chef: Food for Getting Fit (ISBN 0297843095)

From Amazon.co.uk:
The Marathon Chef is, on the face of it, rather a strange project. Perhaps this is because one doesn't immediately associate chefs with marathons--although no doubt everybody could come up with a name or two they'd like to see tottering across the finishing line in a charity chicken suit. However, Michel Roux, one-time dauphin and now sun king of the esteemed restaurant Le Gavroche in London, turns out to be a proselytising marathon runner with something of a mission. Since he took up running ten years ago (to counter the weight gained after giving up smoking), Roux has been experimenting with foods to suit his training needs; and he clearly feels there's a gap to be filled in the market for healthy, delicious food suited to the needs of exercisers who don't want to be restricted to a diet of rabbit food and plain pasta. On the evidence of this book, he may well be right. The good news is that red meat, wine, cheese and butter stay on the menu, although, as Roux says, based on his own experience the desire for these technically unhealthy foods diminishes with exercise. For the most part, the food is simple, lively and uncomplicated: among the main courses, Minced Lamb with Preserved Lemon (served with couscous), Poached Chicken Supreme with Pearl Barley Broth, Grilled Mackerel with Green Asparagus and Anise-Flavoured Cauliflower Cream are all good examples of Roux's light touch and eclectic approach. There is a good selection of breakfast dishes and a fine collection of mostly fruit-based desserts. The interspersed pieces of advice for runners are in no way off-putting for the unathletic. --Robin Davidson

ready steady cook!:
Michel Roux carries on from Father Michel and uncle Albert from Le Gavaroche possibly the best French Restaurant outside of France. Roux gives sound advice in eating a well balanced diet, what to eat and when to eat in order to maximize excerise. I've personally tried many of the recipes, which are simple and taste fantastic. I've been running for about eight months now, no where near trying a marathon but feel so much better for doing it.

Metric measurements and complicated flavor groupings:
This book is filled with pictures of beautiful, colorful food and the chef's personal running tips and eating habits. I found the narration charming. I don't think that Chef Roux used an interpreter, so the text has a few idiosyncracies (e.g., "pet hates"). The chef really has a thing against frozen entrees and other processed foods, but I think they make life easier. Ease of preparation and taste are important, especially when you're trying to fit in school, work, and running and I think The Marathon Chef is lacking a bit in those very important areas. As for the recipes themselves... they are a little too sophisticated for my tastes. The flavor combinations are unusual, like basil and fruit. Also, the ingredients are measured in grams and milliliters so you'd need to get a kitchen scale to make them. On the plus side, the bread section is good and so are the fish recipes. If you have time to spare and a sophisticated palate then I would recommend this book to you.