A terrine is a traditional dish that takes its name from the earthenware pot in which it is cooked. Originally, terrines were made with chunks of meat, although modern recipes now include lighter alternatives such as fish and vegetables, offering a colourful and intensely flavoured range. The terrine is once again becoming a popular dish for sharing amongst friends, family and neighbours. Stephane Reynaud, a celebrated chef who co-owns a restaurant in Paris and comes from a family of pig butchers, brings together his passion for rural French cooking and his enthusiasm for modern cuisine. His second cookbook, "Terrine", is a compact and charming celebration of how to prepare, serve and enjoy this traditional, rustic food.As well as giving simple recipes for classic terrines, Reynaud also celebrates modern tastes and includes some more adventurous recipes that have been tried, tested, and loved. Each chapter in this book includes a small introduction, a few well-loved favourites as well as some surprising recipes that have evolved with contemporary cuisine. The broad range on offer includes: Rabbit and Nut Terrine; Spring Vegetable Terrine; Gorgonzola, Mascarpone and Nut Terrine; as well as dessert terrines such as a Chocolate and Raspberry Terrine. The book is beautifully illustrated with photographs of each recipe, and each chapter includes a selection of sauces to accompany the main dishes. With such a diverse and surprising range of dishes, from classics through to modern adaptations, this book is guaranteed to put terrines back on the menu.
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`[a] glamorous, movie-star handsome volume, this does just what the title says, providing authentic, stylish recipes for potted deliciousness of all kinds'
-- Mail on Sunday, 4 May 2008
`probably the most beautiful food book you will see this year. ... mouth watering.' -- Daily Telegraph, 29 March 2008
-- Mail on Sunday, 4 May 2008
`probably the most beautiful food book you will see this year. ... mouth watering.' -- Daily Telegraph, 29 March 2008
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Most Helpful Customer Reviews
32 of 32 people found the following review helpful
Format:Hardcover
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.
19 of 20 people found the following review helpful
By Book Nut
Format:Hardcover
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.
4 of 4 people found the following review helpful
By Danny Marbella
TOP 1000 REVIEWER
Format:Hardcover
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.
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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Most Recent Customer Reviews
5.0 out of 5 stars
Great receipes
Great terrine book! I really love it. Specialy ox tail terrine I have to recommend. Its quite easy and the taste....
Published 9 days ago by Petr
5.0 out of 5 stars
A real beauty...
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... Read more
Published 22 months ago by ballardian
5.0 out of 5 stars
great cook book - a pleasure to read and use
Wow - wouldn't have bought this without having already enjoyed Ripailles by the same author. Who would have thought there could be so many recipes and different kinds of terrines? Read more
Published on 24 Sep 2010 by Mrs
5.0 out of 5 stars
Another Phaidon classic
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... Read more
The book is full of interesting recipes - sweet as well as savoury, including meat, fish and vegetarian... Read more
Published on 6 July 2010 by Pangur Ban
1.0 out of 5 stars
Disappointing
I should have believed the other reviewers before buying this book.
Nice pictures, some nice recipes but some have nothing whatsoever to do with Terrines in any shape or form.
Nice pictures, some nice recipes but some have nothing whatsoever to do with Terrines in any shape or form.
Published on 16 Oct 2009 by Mrs. Pj Dilworth
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