During the 1904 Tour de France, winner Henri Cornet reputedly drank 11 litres of hot chocolate and four litres of tea and Champagne every day, as well as forcing down 1.5kg of rice pudding.
It's fair to say that cycling nutrition has come a long way since then. The pressure to stay ‘lean' can lead to borderline obsessive behaviour when it comes to what even amateur cyclists put in their bodies. And although this can be effective, for anyone with even a vague appreciation of good food it can also be extremely boring. Thankfully, Alan Murchison's latest book, The Cycling Chef: Recipes for Performance and Pleasure, is set to change that.
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