Product Description

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.

Product Details

• Amazon Sales Rank: #27939 in Books
• Published on: 2008-02-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 160 pages

Customer Reviews

A great collection of terrine recipes
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.

More than just meat...
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.

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.