Terrine
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Terrine

by Stephane Reynaud
     
 

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.TERRINEis a gorgeous collection of over 100 rustic recipes of vegetable, meat, fish, cheese and dessert

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Overview

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.TERRINEis 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.

TERRINEfeatures 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.

Product Details

ISBN-13:
9780714848488
Publisher:
Phaidon Press
Publication date:
11/27/2007
Pages:
168
Sales rank:
468,355
Product dimensions:
8.62(w) x 11.00(h) x 0.87(d)
Age Range:
13 - 18 Years

Meet 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 cookbook, Pork & Sons (2007).

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