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

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This is a collection of some 100 dessert recipes from one of Manhattan's talented young French chefs. Bouterin aims for simplicity, and he believes a dessert should evoke one's childhood; thus, there are many country-style, traditional recipes, like Bread Pudding and Prune Flan, along with more sophisticated creations like a Rose Petal Souffle. Despite the evocations of childhood, the use of chocolate syrup (no recipe given) and Nilla crumbs is unexpected in a book like this. For larger collections.
Copyright 1989 Reed Business Information, Inc.

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