Cooking with Antoine at Le Perigord

Cooking with Antoine at Le Perigord

by Antoine Bouterin, Elizabeth Crossman
     
 

Editorial Reviews

Publishers Weekly - Publisher's 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. (June 3)

Product Details

ISBN-13:
9780399131356
Publisher:
Penguin Group (USA) Incorporated
Publication date:
06/28/1986
Pages:
258

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >