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Learn to COOK - Terrine
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List Price: $29.95
Our Price: $19.77
Your Save: $ 10.18 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Phaidon Press Inc.
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Average Customer Rating:   
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780714848488
ISBN: 0714848484
Label: Phaidon Press Inc.
Manufacturer: Phaidon Press Inc.
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2008-03-19
Publisher: Phaidon Press Inc.
Studio: Phaidon Press Inc.
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Editorial Reviews:
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Home cooks are always looking for new ways to wow guests at a dinner party. One of the most elegant and visually stunning dishes to serve is the little known and often misunderstood French creation: the terrine. A terrine takes its name from the glazed, rectangular, earthenware baking dish in which it is cooked. Terrines can be prepared in a variety of surprising ways, layered with an unlimited array of savory or sweet ingredients, and served hot, warm or cold as an appetizer, main course or dessert.
No one knows more about terrines than French chef and restaurateur Stéphane Reynaud, the author of one of 2007 s most talked about cookbooks, 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 (including variations of rilletes, pâtés and parfaits) that can be easily prepared and shared with appreciative friends and family.
Stéphane Reynaud hails from a family of butchers in the Ardèche region of France, and his recipes reflect a rustic purity and simplicity all too rare in the food world. In TERRINE, he describes why he wanted to write a cookbook dedicated to the subject, ''Classic meat, poultry and game terrines can be rustic or sophisticated, luxurious or thrifty. In my native Ardèche, where the back of my family s butcher shop was my playroom, I was brought up eating homemade terrine everyday. My grandparents kitchen reflected their working life, and meat terrines of all types were always on the menu.'' Reynaud felt that he was uniquely qualified to write a cookbook that would teach today's home cooks how to master this ancient French cooking technique.
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; Crab and Smoked Salmon Terrine; Oxtail and Red Wine Terrine; Foie Gras and Artichoke Terrine; Wild Boar Terrine with Blackcurrants; Rabbit Rillettes; Milk Chocolate Crêpe Terrine; Chestnut, Meringue and Chantilly Terrine; Strawberry and Fresh Mint Terrine; Coffee Terrine and many other delectable creations. Also provided are recipes for a variety of sauces and garnishes such as Chive and Shallot Cream, Pickled Vegetables and homemade Mango Chutney to accompany the main dishes. A handy glossary of terms is included in the back of the book.
The majority of the recipes in the book call for a classic terrine mold which can be purchased at all major retailers, from brands such as Le Creuset and Emile Henry. You can also use a soufflé dish, loaf pan, sterilized preserving jar or individual ramekins, but a lid is often required. The standard preparation is to layer ingredients in a terrine mold, place it into a roasting pan, pour boiling water so it reaches halfway up the side of the dish and then place it in to the oven to bake. Dessert terrines are often not cooked and are instead chilled in the refrigerator until set.
This accessible cookbook is perfect for both culinary novices and seasoned professionals as each recipe is illustrated with a gorgeous full-page color photograph. From the simple and classic to the modern and experimental, TERRINE offers over one hundred ways to bring an age-old French culinary tradition to your home kitchen.
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Spotlight customer reviews:
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Customer Rating:
Summary: Caveat emptor (Not for the US Market)
Comment: This book was a bust.
I know what gelatine leaf is as I once lived in Europe. I live in Berkeley California now, and you don't find gelatine leaf on the shelf here. Just how much granulated gelatine is a good substitute for "one leaf"? Other authors have spent the time and effort to have their recipes bridge the Atlantic, Stephane Reynaud did not.
Perhaps if Reynaud tested his recipes in the USA first before selling his book to readers here they would have a better chance of enjoying their labors.
Customer Rating:
Summary: Covering vegetable, meat, cheese, and dessert terrines
Comment: One way to wow guests at one's next dinner party is with a lesser known by delicious dish - the terrine (so called because of the glazed earthenware baking dish in which it is cooked). "Terrine" takes a look at this French dish and inflects a simple and pure taste upon it, rare in this day of complex gourmet food. Covering vegetable, meat, cheese, and dessert terrines, "Terrine" is a top pick for any cookbook collection looking for something different, and for community libraries looking for a new addition.
Customer Rating:
Summary: Love this book!!!
Comment: This book fills a real void in my extensive cookbook library. Just as I was researching recipes for the various delicious terrines I have tasted throughout France without success, Stephane Reynaud released this comprehensive cookbook on this subject. This is an excellent resource for those who love to entertain. I highly recommend this book.
Just last week, I made his chicken terrine and it was fabulous! Tonight I may make the fish terrine. I highly recommend this book.
Customer Rating:
Summary: Better cooking through plastics
Comment: great recipes, very creative, but he has an affliction towards cooking half the recipes with plastic wrap...hence bleeding poisons into his food. strange that he did not make the effort to figure out another way to do it.
Customer Rating:
Summary: Great ideas, some poor results
Comment: I will premise this review by stating that I love Reynaud's first book. I also like the flavors and techniques in this book as well. However, if you do not have an understanding of food, many of these recipes will not work as is. I am a professional chef and one of my specialties is charcuterie. Many of the recipes, do not contain enough eggs in the recipes to allow them to properly set. I followed the recipes exactly to see if they would come out and at least five of the mousseline forcemeat based recipes and they did not set properly. I really wanted to love this book, but there are serious issues with the production formulas. My only explanation for this is that in Europe their cream is much denser and higher in fat than ours and the quality of eggs are higher and as such the recipes may be set for their products, not those found in the United States as our laws do not allow for the fat content allowed in European cream. So be forewarned that you will have to work with these cream based recipes when buying this book.
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