Terrine
1st Edition
Published on 1. September 2011
Book
Paperback/Softback
160 pages
978-0-7148-6251-4 (ISBN)
Description
Delicious recipes for meat, fish, vegetable, cheese and sweet terrines.
Reviews / Votes
'probably the most beautiful food book you will see this year. - mouth watering.' Daily Telegraph, 29 March 2008 'a book bursting with ideas - the photographs are beautiful.' Grove, April 2008 '[a] glamorous, movie-star handsome volume, this does just what the title says, providing authentic, stylish recipes for potted deliciousness of all kinds' Mail on Sunday, 4 May 2008 'simply the best book available in English on terrines' Yes Chef!, July 2008More details
Person
Stephane Reynaud comes from the Ardeche 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 cookbook, Pork & Sons (2007).