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Terrine [Hardcover]

Stéphane Reynaud , Alexa Kempton
4.3 out of 5 stars  See all reviews (10 customer reviews)
RRP: £19.95
Price: £13.57 & FREE Delivery in the UK. Details
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Book Description

1 Feb 2008
Terrine presents a selection of 88 recipes that gives an insight into both the traditional and modern ways of cooking terrines. Illustrated with beautiful photographs and providing a broad range of recipes, this book delights in food that can be easily shared and enjoyed amongst friends. This is the second cookbook written by Stéphane Reynaud and follows on from his successful Pork & Sons.

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Terrine + Pork & Sons + Rôtis
Price For All Three: £47.84

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  • Pork & Sons £19.96
  • Rôtis £14.31

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Product details

  • Hardcover: 160 pages
  • Publisher: Phaidon Press; First Edition edition (1 Feb 2008)
  • Language: English
  • ISBN-10: 0714848484
  • ISBN-13: 978-0714848488
  • Product Dimensions: 27.7 x 21.3 x 2.2 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 220,105 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

Stéphane Reynaud is the chef and owner of renowned Villa 9 Trois in Montreuil, near Paris. He comes from a family of pig farmers and
butchers in the Ardèche plateau in France and now lives in Paris with
his wife and three children.

Product Description


‘probably the most beautiful food book you will see this year. … mouth watering.’
Daily Telegraph

‘a book bursting with ideas … the photographs are beautiful.’

‘…authentic, stylish recipes for potted deliciousness of all kinds’
Mail on Sunday

‘simply the best book available in English on terrines’
Yes Chef!

‘remarkable collection’
Publishers Weekly

About the Author

Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris – a highly regarded restaurant that specializes in pork. He is the author of the acclaimed Phaidon cookbook, Pork & Sons (2007). Terrine is his second cookbook.

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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
32 of 33 people found the following review helpful
4.0 out of 5 stars A great collection of terrine recipes 30 April 2008
I absolutely love terrines and pates so when I got this book I was over the moon. The recipes are wonderful with most of the ingredients easy to get hold of. Admittedly the cheese ones are probably the furthest from traditional terrines but given the number of interesting vegetable, fish, meat and dessert recipes that is more than made up for. I also liked the pictures. They looked like real and appetizing food. Any serious cook who wants to add to their cookery book collection should buy this book. I can't wait to try the oxtail terrine, rabbit rilletes and langoustine terrine. If you all you want is a coffee table book with pretty pictures and little substance then you probably won't like it but if you want to cook then give it a try.
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19 of 21 people found the following review helpful
5.0 out of 5 stars More than just meat... 21 May 2008
What's good is the variety of different terrines. Before I bought this book, I thought they had to be meat based. You could have a great dinner party making a vegetable, a meat, a fish, a cheese and a dessert terrine, no hassle as everything could be made in advance. Most of the recipes are quite simple, the book looks great and is a good price too. Not quite sure about Cook guru's review, I like the pictures in this book, each of the recipes is illustrated with a picture of the finished Terrine.
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3 of 3 people found the following review helpful
5.0 out of 5 stars Watch meat lovers drool over these recipes.... 28 Dec 2011
Stephane Reynaud is a French bloke - to quote the 'blurb' in the front: "a celebrated French chef who comes from a family of butchers". He has focussed on giving us many traditional and regional recipes in this book.

Being entitled "Terrines", it is indeed a celebration of terrines - of a variety I would never have imagined! He starts off with Vegetable Terrines - like Ratatouille Terrine, and Artichoke and Porcini Terrine, then moves on to your traditional terrines like Veal Terrine with Muscat, and Duck and Juniper Terrine, then he completes the meal with the likes of Strawberry and Fresh Mint Terrine or Coffee Terrine.

I think we need to take our blinkers off in regard to what we classify as a 'terrine'. Prior to reading this book, I would have generalised a terrine by calling a 'meatloaf' a terrine of sorts. Having read this book, I think it looks like you can call many things a terrine - like a pate, or a loaf of something, or even a 'pile' (Haddock and Puy Lentil Terrine) of something edible in a glass.
I read this book in tandem with his previous book entitled "Pork and Sons" - which obviously contains squillions of pork and related recipes.

I can see meat lovers absolutely drooling over the recipes in this book, as Stephane is obviously passionate about his subject. And I know the French love to use everything in their cookery, and abhor waste, so the recipes I rapidly shut the book on (the Pigs Ears, or the Parfait of Pigs Liver and Muscatel) would fill a Frenchperson with pure glee.

I know my dad would love the book, so I would tend to buy it as a present for my Dad on his birthday.
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2 of 2 people found the following review helpful
5.0 out of 5 stars Another Phaidon classic 6 July 2010
Phaidon publish such beautiful books - no e-reader could compete!
The book is full of interesting recipes - sweet as well as savoury, including meat, fish and vegetarian terrines - illustrated with beautiful photographs. I didn't buy it for me, so can't comment on how the recipes turn out, although generally I'm a big fan of Stephane Reynaud and his approach to food.
But it certainly is a thing of beauty.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A real beauty... 29 July 2011
Like a lot of people it seems, I'm something of a Phaidon Cookbook junky. Whatever else you can say they're always so beautifully put together - always a stunning addition to the kitchen bookshelves. I'll admit that some may have found their way there never to be consulted again (except for mouthwatering glances). This is not one of them.

Reynaud's terrines are nicely organized - there's a five-course, terrine-based meal in here I know it - into Veg, Fish, Meat, Cheese and Desserts. The variety in recipes is great, with simple and more challenging terrines for the home cook. For me the 4 sauces for terrines at the end of each section was a delight. Simple, elegant, easy accompaniments for the main show.

To cut the foodie rambling short this is a fantastic book.
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