Terrine - Stephane Reynaud

Detailní popis produktu

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.