Terrine by Stéphane Reynaud

  • Vegetable cream terrine

    from Terrine Terrine by Stéphane Reynaud

    • Categories: Side dish; French; Vegetarian
    • Ingredients: carrots; cauliflower; eggs; double cream; red cabbage; broccoli; pumpkins
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0714848484
  • ISBN 13 9780714848488
  • Linked ISBNs
  • Published Feb 01 2008
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Phaidon Press

Publishers Text

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.

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 the 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 and Sons.

Other cookbooks by this author