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Terrine Hardcover – 1 Feb 2008

3.8 out of 5 stars 14 customer reviews

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Product details

  • Hardcover: 160 pages
  • Publisher: Phaidon Press; 01 edition (1 Feb. 2008)
  • Language: English
  • ISBN-10: 9780714848488
  • ISBN-13: 978-0714848488
  • ASIN: 0714848484
  • Product Dimensions: 21.9 x 2.2 x 27.9 cm
  • Average Customer Review: 3.8 out of 5 stars 14 customer reviews
  • Amazon Bestsellers Rank: 457,539 in Books (See Top 100 in Books)
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Product description

Review

"Probably the most beautiful food book you will see this year... Mouth watering."―Daily Telegraph

"A book bursting with ideas … the photographs are beautiful."―Grove

"...Authentic, stylish recipes for potted deliciousness of all kinds."―Mail on Sunday

"Simply the best book available in English on terrines."―Yes Chef!

"Remarkable collection."―Publishers Weekly

Synopsis

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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14 customer reviews

3.8 out of 5 stars

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23 February 2014
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VINE VOICE
24 September 2010
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7 July 2015
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