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More About the Author
Product Description
Book Description
"The hottest trend you've never heard of - verrines, sink your spoon in and scoop out an explosion of flavours."
Franck Pontais's creations have been enjoyed by the most demanding hosts in high society, show business and the music industry. He has dedicated his career to perfecting stunningly presented, delicious food for people to share.
Full of mouth-watering recipes and instructions on how to achieve the perfect terrine and verrine - whether savoury or sweet.
From the Publisher
Verrine is virtually an unknown term in the UK and Franck hopes to change that. Follow his step-by-step guide to producing these mini meal marvels and enjoy spreading the word.
Terrines are so versatile and they can be an everyday food. It is such a sociable dish - you make it before your guests arrive, slice and serve while you chat.
Terrines are so versatile and they can be an everyday food. It is such a sociable dish - you make it before your guests arrive, slice and serve while you chat.
Franck Pontais's crusade is to banish the 1970s image of terrines as chunky meat slices and to champion this almost forgotten food back into our regular menu graces.
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Customer Reviews
Most Helpful Customer Reviews
24 of 24 people found the following review helpful
Format:Hardcover
This is a very imaginative and idea-provoking book. It is very well laid out with good photographs and many little additional snippets on variations, serving and presentation of the recipes. I tend to judge a cook book by how much I want to take it into the kitchen and start cooking : this one scores very highly.
34 of 35 people found the following review helpful
Format:Hardcover
As a chef and restaurant owner I was initially attracted by the terrine recipes of this book and intrigued by the idea of verrines.
I have now used several of the verrine recipes, which vary in style and technique, at events, dinners and functions to the delight of my customers.
They make outstanding canapes and offer flexibility in offering desserts or a tasting menu with ease during service - or in a dinner party environment would allow the host to enjoy their guests, rather than slaving away in the kitchen!
Franck's technique section at the end of the book also ensures you are able to produce the same great looking results that appear in the photos.
A great and insightful book for the professional or keen home cook.
I have now used several of the verrine recipes, which vary in style and technique, at events, dinners and functions to the delight of my customers.
They make outstanding canapes and offer flexibility in offering desserts or a tasting menu with ease during service - or in a dinner party environment would allow the host to enjoy their guests, rather than slaving away in the kitchen!
Franck's technique section at the end of the book also ensures you are able to produce the same great looking results that appear in the photos.
A great and insightful book for the professional or keen home cook.
10 of 10 people found the following review helpful
Format:Hardcover
It is not often that I cannot wait for the next available day on which I can indulge in cooking when my amazon book parcel arrives, but with this book, I just could not wait - putting my own variation on a theme to Pontais' smoked chicken and asparagus verrine, substituting the bacon with chantarelles that were in season, it just looked beautiful and tasted fab. I like anything that looks like one slaved over it for hours on end whereas it's 20min prep, 15min cook-and-assembly. This book is not for beginners in my opinion, only because it is not as descriptive and "dumbed down" as a lot of cook books out there. For instance, most recepies in this book would just have "Seasoning" in the list of recepies without specifying what may go with those ingridients, which makes it exciting for those with an innate or learnt sense of what herbs and spices may go with what ingredient but may leave behind those who are used to slavishly following the recepies. Similarly, a lot of the terrines that look a little more complex do not have a step by step, and I can imagine would be a challenge for those who do not at least have one book that does do that, or have otherwise seen a terrine made. The book does contain some fantastic suggestions for accompaniments, sauces, garnishes and so on, very thoughtful and imaginative and exciting. What is also splendid about this book is that for those of us who are not huge on dessert or can frankly think of better things to do than slave over the oven baking, this book contains some fabulous dessert terrines and verrines that look amazing in no time. A fabulous treat of a book that is a must for any food enthusiast and would make a great gift for your gourmand friends.
Most Recent Customer Reviews
Different-and delicious
This is a stimulating book for the more adventurous cook.The methods and descriptions are clear and the ingredients not,on the whole,out of the reach and range of the good cook. Read more
Published 4 months ago by Ffraid
Brilliant Book that is easy to follow
I got this book and have tried a number of the terrine and verrine recipes in it. I have to say i have been amazed at how easy and quick some of recipes are to create. Read more
Published 11 months ago by Spencer
free advertising for the chef
Not a very good purchase. It seems to me that the chef printed this book to promote himself and not to share his knowledge on the subject. Read more
Published 13 months ago by Ileana
lovely book
bought this book for my son who is a keen cook and likes to experiment with terrines. Had been looking at it on amazon
for some time before purchasing it. Read more
for some time before purchasing it. Read more
Published 15 months ago by mrs marion greengrass
Excellent book
The book is very well written with a range of straightforward to very ambitious recipes which should satisfy everyone. Read more
Published 19 months ago by J. Fachot
great layout and explanations
I'm afraid I havent got the chance to make any of the recipes but i have read it through and i have to say that instructions are clear, layout is great, pictures are entising and i... Read more
Published 19 months ago by Patu
better receipes found on French web sites
I did not rate this book as very good, it seems to me that the chef got carried away with rather awful receipes, much more interesting found in France.
Published 19 months ago by P. J. Archer
Recipe Book
Thoroughly recommend this for presentation, inspiration and a wide range of ideas, tips and recipes with taste and style. On a par with Gordon Ramsay books.
Published 20 months ago by Polly
Results impress friends
Photos look great and recipes easy to follow. As with most recipes they require adaptions to suit an individuals palate. Read more
Published on 16 April 2010 by Angela
Terrines and Verrines
This book was one of my best Christmas Books. I enjoy cooking and this book is full of wonderful pictures and Ideas, it looks a bit fidelery at first, but in fact it is very easy... Read more
Published on 11 Jan 2009 by Mr. J. R. Wilson
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