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  • ISBN: 9780714862514
  • Publ Date: 2011-08-01
  • Edition:
  • Binding: PaperBack
  • Pages: 160
  • Imprint: PHAIDON PRESS
  • Publisher: Phaidon Press Ltd
  • Country of Publication: United Kingdom
  • ID - 388517


No one knows more about terrines than French chef and restaurateur Stephane Reynaud, author of Pork & Sons. In this sequel, he brings together his passion for regional French cooking and his enthusiasm for creating modern takes on culinary classics. TERRINE is a gorgeous collection of over 100 rustic recipes of vegetable, meat, fish, cheese and dessert terrines that can be easily prepared and shared with appreciative friends and family. TERRINE features an assortment of mouthwatering recipes that take the classic dish to uncharted territory, including Gorgonzola, Mascarpone and Nut Terrine; Terrine of Baby Leeks; Wild Boar Terrine with Blackcurrants; Chestnut, Meringue and Chantilly Terrine; and Strawberry and Fresh Mint Terrine.


'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 2008

Author Biography:

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).


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This product was added to our catalog on Wednesday 27 July, 2011.

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