Terrine
Published on 1. February 2008
Book
Hardback
160 pages
978-0-7148-4848-8 (ISBN)
Description
Terrine
presents a selection of 88 recipes that gives an insight into both the traditional and modern ways of cooking terrines. Illustrated with beautiful photographs and providing a broad range of recipes, this book delights in food that can be easily shared and enjoyed amongst friends. This is the second cookbook written by Stéphane Reynaud and follows on from his successful
Pork & Sons
.
Reviews / Votes
"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
More details
Persons
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.
Content
Vegetables; Fish; Meat; Cheese; Desserts; Index of recipes.