- Hardcover: 176 pages
- Publisher: Time-Life Books; First Printing edition (April 1982)
- Language: English
- ISBN-10: 080942925X
- ISBN-13: 978-0809429257
- Package Dimensions: 10.6 x 9.3 x 0.6 inches
- Shipping Weight: 1.9 pounds
- Average Customer Review: 4.1 out of 5 stars See all reviews (19 customer reviews)
- Amazon Best Sellers Rank: #537,485 in Books (See Top 100 in Books)
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Terrines, Pates & Galantines (The Good Cook Techniques & Recipes Series) Hardcover – April, 1982
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This is part of the Good Cook series of books. The contents include: Meat Terrines; Vegetable Terrines; Fish Terrines; Pates; Galantines and Aspics; Anthology of Recipes.
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Top customer reviews
What I don't like about the book is the way the first part is about the dishes and then at the back they're repeated for the recipes. I would have much preferred that the recipes appear right with the text about them.
I thought it would be very detailed and a great step-by-step teaching book like others in the series, but I didn't find that to be the case with this one.
For the best book ever produced on terrines see Patés & Terrines (it has a few different authors so you'll find it in different places and on eBay listed by title and one or the other of the authors). It's well worth finding a copy. It's everything this book from Time-Life could and should have been, and it includes things like sauces, timbales, and so on. It's been called the definitive book on terrines, and of the many I've seen, so far i would agree.
The recipe for that creation of endless fascination is in this book: The Turducken. I'll warn you that deboning a turkey is like fighting the bones out of it so I don't know if a novice should start easy and do a chicken or start with a challenge and do a turkey. A chicken can be deboned in a couple minutes but the first bird I did was a turkey- NOT a couple minutes.
Fun book full of cooking adventures, new techniques for a lot of people and tasty treats.
Now, this is what I call "stunt cooking", especially for home cooks...but I read about fancy cheffy stuff, and sometimes I want to try such! The ability of these dishes to use leftovers and eke them out into something even fancier than their origins intrigues me.
And it turns out I once did make 2 galantines! We ended up with an extra smallish turkey at Thanksgiving, and I turned it into 2 galantines for later use- quite tasty, too.
The vegetable and fish/seafood terrines are especially fascinating. I am contemplating a fish/seafood one to accompany our traditional clam chowder on Christmas Eve...
If you are at all intrigued by this kind of cooking, this is a fascinating cookbook! I look forward to trying a few recipes from it- meanwhile, I shall read and dream.
As with the other books in this series the step-by-step photos are at the front, followed by the recipes. Many hard-to-find european and scandinavian recipes are included. This type of cooking takes time but is well worth it.