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Product Description
Daily Telegraph, 29 March 2008
`probably the most beautiful food book you will see this year. ... mouth watering.'
Mail on Sunday, 4 May 2008
`[a] glamorous, movie-star handsome volume, this does just what the title says, providing authentic, stylish recipes for potted deliciousness of all kinds'
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Customer Reviews
Most Helpful Customer Reviews
30 of 30 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
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.
3 of 3 people found the following review helpful
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
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 10 months ago by ballardian
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 20 months ago by Mrs. K. M. Fowler
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 23 months ago by Pangur Ban
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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