The Marathon Chef: Food for Getting Fit

by Michel Roux

Created by a master chef and marathon runner, a collection of one hundred recipes demonstrates the vital link between food and the body's ability to perform at its peak, and includes information on diet and what not to eat before a marathon run. Reprint.

192 pages, Paperback

First published July 29, 2003

About the author

Michel Roux, OBE (19 April 1941 – 11 March 2020) was a French chef and restaurateur working in Britain.

Along with his brother Albert, he opened Le Gavroche, which subsequently became the first three Michelin starred restaurant in Britain and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.

Chef Michel Roux Jr. is his nephew.

Reviews

[Nancy · Rating 3 out of 5]

He comes off as very holier than thou in the introduction. Gah. Since this is a British book, I had read with Internet access to look up so e unfamiliar ingredients. Most just have different names, other items aren't ready available in the States, but from the descriptions reasonable substitutions could be found easily. Not real happy that he recommend eating peach seeds in one of his smoothies. I always thought they were poisonous, and a quick search says they are, but it will take quite a few to kill you, but only a little for an upset tummy. Runners do not need an upset tummy!! There are some good sounding bread recipes in here, though, and I love bread. Also to note, you will need a conversion table to American measures unless you have a food scale or are used to cooking in Imperial and have that kind of measuring equipment.