Terrine

by Stéphane Reynaud

Easy to prepare and visually stunning, terrines are the perfect dishes to serve when entertaining your friends. Terrines are made with layered meat and cooked in earthenware molds; they are popular and versatile, guaranteed to impress and inspire. In this slim new cookbook, Stéphane Reynaud serves up a delightful selection of traditional and contemporary recipes, including ingredients ranging from meat and fish to vegetables and cheeses. The selection of terrines includes sweet as well as savory variations on this classic dish.

Genres: Cookbooks, Cooking, Food

160 pages, Hardcover

First published January 1, 2005

Reviews

[Big Ed Barnham · Rating 4 out of 5]

Carnivores and herbivores will find all kinds of treasures in this work of beauty. Terrines as appetizers, as meals, and as desserts are all represented along with accompanying sauces and spreads.

You’ll pick up a few new French terms whether you flip through the book or go for a deep dive.

It’s a coffee table book that’s likely to have stains from actual use in the kitchen. I’ve selected about six terrines that I’ll be making very very soon.

[Richard · Rating 3 out of 5]

So a terrine is the traditional rustic art of stacking food on top of food into some sort of mold. This often produces a lovely sculpted dish, which may or may not be made out of scary organ meats or animal heads. I made a couple of cheese terrines which were delicious, but not as pretty as the beautifully shot representations in this book. My Pear and Fourme d'Ambert terrine actually looked a bit like grey potted meat. I'll attempt some of the vegetable and dessert terrines in the future, but I think I'll avoid the one that calls for veal knuckle and calf's feet. I'm a baby that way.

[Megan Garbe · Rating 2 out of 5]

This book is very easy to follow and has nice pictures but is not something I would cook from, with the possible exception of the desserts. The meat chapter made me want to skip dinner! Very French in its sensibilities, I think it would be a fine book for a true epicurean but the pig caul sent me over the edge.

[Lana · Rating 3 out of 5]

Covering vegetables, seafood, meat, cheese, and dessert terrines, "Terrine" is a top pick for any cookbook collection looking for something different. This book is highly recommended for anyone that is serious about cooking and entertaining. The recipes are simple, but mind blowing in their presentation and appeal.

[Jenn Vega · Rating 4 out of 5]

It's important to think about the application of terrines. Much more than just a reference book about one thing, it's an innovative look at how you can create interesting, sometimes vegan, structurally sound appetizers.