Terrine

Delicious recipes for meat, fish, cheese, vegetable and sweet terrines

Stéphane Reynaud

Traditionally a dish made with layered meat and cooked in an earthenware mould, the terrine these days is a surprisingly popular and versatile dish
Easy to prepare and visually stunning, terrines are the perfect dish with which to impress your friends
A delightful selection of recipes that range from the traditional to the contemporary, with simple recipes for meat, fish, vegetable, cheese and sweet terrines
Written by a celebrated chef with a passion for the regional tastes of France who is the author of the popular cookbook Pork & Sons, also published by Phaidon

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Terrine presents a selection of recipes that bring together Stéphane Reynaud’s passion for rural French cooking and his enthusiasm for modern cuisine. The book offers some well-loved favourites as well as some more surprising dishes that reflect contemporary tastes. Illustrated with beautiful photographs and providing a broad range of recipes, from meat to fish and vegetables, and even desserts.

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