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.