41 of 42 people found the following review helpful
5.0 out of 5 stars
Ideal for the professional or keen home-cook, 16 Jan. 2009
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.