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Terrine Hardcover – 1 Feb 2008
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"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
About the Author
Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris – a highly regarded restaurant that specializes in pork. He is the author of the acclaimed Phaidon cookbook, Pork & Sons (2007). Terrine is his second cookbook.
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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.
The book is full of interesting recipes - sweet as well as savoury, including meat, fish and vegetarian terrines - illustrated with beautiful photographs. I didn't buy it for me, so can't comment on how the recipes turn out, although generally I'm a big fan of Stephane Reynaud and his approach to food.
But it certainly is a thing of beauty.
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