<p>More than two hundred authentic recipes, offering affordable and healthy dishes that avoid cream-heavy sauces and stocks, highlight a look, from a renowned chef, at southern French cooking, which insists on fresh, simple ingredients and pungent, delicious tastes.</p>

Cooking Provence : Four Generations of Recipes and Traditions

Cookbooks, Food & Wine

Schwartz, Joan

Bouterin, Antoine

Cooking Education & Reference

John Wiley&Sons, Inc.

<p>From Publishers Weekly      Bouterin, head chef at one of Manhattan's fancier French restaurants since 1982, has produced a book that understands the realities of American home cooking almost too well. It would be ungrateful to complain; still, it's so surprising to find such an unfussy collection of French dishes that it's impossible not to feel a little disappointed. What Bouterin provides (with the assistance of food writer Crossman) are straightforward treatments of over 300 recipes from omelettes and poached sole to caviar and duck confit. There are the artful effectsmonkfish masquerading as a little leg of lamb, pate in aspic, napoleonsbut the simplicity of the cuisine is more striking. Soup sans stock, a fondness for roasting, poaching and steaming and the relative scarcity of sauces add up to a savvy but not-quite-inspiring rendition of haute French cooking for the calorie-conscious American bourgeoisie. Illustrations. BOMC/Cooking & Crafts Club alternate. Copyright 1986 Reed Business Information, Inc.</p>

Cooking With Antoine at Le Perigord

Putnam Pub. Group

The head chef of Le Perigord offers recipes for desserts ranging from sophisticated French classics to simple cakes and sweets from the French countryside

Antoine Bouterin's Desserts from Le Perigord

Gardner, Ruth

Putnam Adult

See the best price to sell, buy, or rent books by Bouterin, Antoine. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Bouterin, Antoine