Terrine [Hardcover]

Stephane Reynaud (Author)

Product Details

• Hardcover
• Publisher: Phaidon Press
• ASIN: B001JZYFCY
• Average Customer Review: 3.8 out of 5 stars  See all reviews (9 customer reviews)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

60 of 61 people found the following review helpful:

3.0 out of 5 stars Great ideas, some poor results, June 3, 2008

By 

Christopher A. Tanner "Christopher Allen Tanner" (Saratoga Springs, NY) - See all my reviews
(REAL NAME)   

This review is from: Terrine (Hardcover)

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.

16 of 23 people found the following review helpful:

5.0 out of 5 stars Phenomenal follow-up, March 27, 2008

By 

Jose S. Nieves Cortes "aos02" (Madison, WI) - See all my reviews
(REAL NAME)   

This review is from: Terrine (Hardcover)

I love the rustic feel of M Reynaud's previous book (pink gingham anyone?). The pictures make me feel like a friend invited to a boucherie and his recipes are extraordinary. Along with the River Cottage Meat Book and the Fergus Henderson books, this counts as one of my favorite charcuterie books.

Terrine explores all types of terrines.. cheese, vegetable, meat, sweet.. The pictures are clean and beautiful and the recipes are brilliant. I've had the book for a little under a week and I've had the chance to cook several of the recipes with my restaurant staff. I am impressed once again with the simple and rustic look of some of the recipes and have been inspired by what M Reynaud is presenting.

5.0 out of 5 stars Great recipes and pictures, December 27, 2011

By 

sarak - See all my reviews

Amazon Verified Purchase

This review is from: Terrine (Hardcover)

I bought this book in conjunction with a Le Crueset Stoneware terrine as a Christmas present. The book arrived in excellent condition. I love the photographs and the recipes look simple and delicious. I love that it's an up-to-date reinvention of a classic technique.