Terrine - Hardcover

Stephane Reynaud

Hardcover

ISBN 10: 0714848484 ISBN 13: 9780714848488

Publisher: Phaidon Press Inc., 2008

Synopsis

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.

About this title

About the Author:

Stéphane Reynaud is co-owner of the restaurant Villa 9 Trois in Montreuil, just outside of Paris. He published his first cookbook, Pork & Sons, also by Phaidon Press, to great acclaim in 2007. It was nominated for a Quills Award and made many ''best cookbook of the year'' lists. Reynaud has appeared on national TV shows such as ''The Martha Stewart Show'' and on radio shows such as NPR s ''The Splendid Table.'' He lives in Paris and Saint-Agrève, a small village in Ardèche region of France, with his wife and three children. Terrine is his second cookbook.

From Publishers Weekly:

Starred Review. Though the term technically refers to a glazed earthenware baking dish, most gourmands associate "terrine" with the rich, multilayered bake (typically featuring game, venison or other meats) made in it, the best known of which is paté. While French restaurateur Reynaud (Pork & Sons) includes a number of classic versions, he also includes inspiring riffs that feature vegetables, fish, cheese and even chocolate, fruit and meringue. Opening with a collection of vegetable-based terrines, Reynaud offers a Ratatouille Terrine, an Artichoke and Porcini Terrine (with caramelized porcini and pine nuts) and a luscious terrine of baby leeks before moving on to fish (red mullet with morels and fava beans, smoked halibut with horseradish and langoustine), with a handful of accompanying sauces. Meat-based terrines range from traditional chicken liver (supplemented with ground pork belly and brandy) to Pig's Head Paté to Veal Sweetbread and Smoked Ham Terrine. Those averse to meat will find terrines like Gorgonzola, Mascarpone and Nut Terrine, Apple in Calvados Terrine and Milk Chocolate Crepe Terrine just as sumptuous and satisfying. Though ingredients such as brown onions, esoteric cuts of pork and pain d'epice may be frustrating to source, the majority of the recipes in this remarkable collection are straightforward and fairly easy to prepare, enabling even novice cooks to create impressive French delicacies.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About this edition

• Publisher: Phaidon Press Inc.
• Publication date: 2008
• ISBN 10: 0714848484
• ISBN 13: 9780714848488
• Binding: Hardcover
• Edition number: 1
• Number of pages: 160