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| Terrine | 
 enlarge | Author: Stephane Reynaud
Publisher: Phaidon Press Ltd
Category: Book
List Price: £16.95
Buy New: £11.02
You Save: £5.93 (35%)
New (38) from £9.86
Avg. Customer Rating:  3 reviews
Sales Rank: 8763
Media: Hardcover
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 2
Dimensions (in): 10.7 x 8.2 x 1.1
ISBN: 0714848484
Dewey Decimal Number: 641
EAN: 9780714848488
ASIN: 0714848484
Publication Date: February 1, 2008
Availability: Usually dispatched within 24 hours
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| Customer Reviews:
 More than just meat... May 21, 2008
7 out of 8 found this review helpful
What's good is the variety of different terrines. Before I bought this book, I thought they had to be meat based. You could have a great dinner party making a vegetable, a meat, a fish, a cheese and a dessert terrine, no hassle as everything could be made in advance. Most of the recipes are quite simple, the book looks great and is a good price too. Not quite sure about Cook guru's review, I like the pictures in this book, each of the recipes is illustrated with a picture of the finished Terrine.
 A great collection of terrine recipes April 30, 2008
12 out of 12 found this review helpful
I absolutely love terrines and pates so when I got this book I was over the moon. The recipes are wonderful with most of the ingredients easy to get hold of. Admittedly the cheese ones are probably the furthest from traditional terrines but given the number of interesting vegetable, fish, meat and dessert recipes that is more than made up for. I also liked the pictures. They looked like real and appetizing food. Any serious cook who wants to add to their cookery book collection should buy this book. I can't wait to try the oxtail terrine, rabbit rilletes and langoustine terrine. If you all you want is a coffee table book with pretty pictures and little substance then you probably won't like it but if you want to cook then give it a try.
 POOR BOOK April 23, 2008
5 out of 24 found this review helpful
WISH I HAD NEVER PURCHASED THIS BOOK POOR RECIPES, POOR PICTURES , FINISH PRODUCTS LOOK AWFUL ALL THE MOUSSES AND TERRINES ARE VERY SHODDILY PUT TOGETHER IF YOU READ THE BLURB ABOUT THE AUTHOR (STEPHANE REYNARD) HE IS A BUTCHER BY TRADE AND IT SHOWS AND I THINK THIS CHEF SHOULD LEARN THE DEFINITION OF A TERRINE AS CUTTING A GOATS CHEESE LOG INTO 4 AND PLACING SOME BASIL INBETWEEN DOESNT COUNT AS A TERRINE DO YOURSELF A FAVOUR BUY MAZE OR ESSENCE TWO EXCELLENT BOOKS, AVOID THIS RUBBISH!!!!!!
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