Terrine
Delicious recipes for meat, fish, vegetable, cheese 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
Hardback
205 x 270 mm, 8 1/8 x 10 5/8 in
160 pp
160 colour illustrations
50 black and white illustrations
ISBN 9780714848488
0714848484
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.
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.