When you want to find terrines literature, you may need to consider between many choices. Finding the best terrines literature is not an easy task. In this post, we create a very short list about top 7 the best terrines literature for you. You can check detail product features, product specifications and also our voting for each product. Let’s start with following top 7 terrines literature:
Reviews
1. Terrine
Feature
Used Book in Good ConditionDescription
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 Stphane 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, pts and parfaits) that can be easily prepared and shared with appreciative friends and family.
Stphane Reynaud hails from a family of butchers in the Ardche 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 Ardche, 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 Crpe 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 souffl 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.
2. Terrines, Pates, Galantines (Good Cook)
3. Terrines, Pates & Galantines (The Good Cook Techniques & Recipes Series)
Feature
Used Book in Good ConditionDescription
Gives recipes for making cold meat or vegetable loaves which are prepared in molds, shaped pastry, or aspic4. Pats & Terrines (English and German Edition)
Description
Shows how to make forcemeats, pates, terrines, aspics, galantines, and meat pies, and discusses ingredients, utensils, and special cooking techniques5. The Ice Cream Book: Over 150 Irresistible Ice Cream Treats From Classic Vanilla To Elegant Bombes And Terrines
Feature
Used Book in Good ConditionDescription
The definitive guide to making delectable ice creams, granitas, sorbet and iced desserts, photographed throughout.6. The Professional Chef's Book of Charcuterie: Pates, Terrines, Timbales, Galantines, Sausages, and Other Culinary Delights
Description
"This book will help you master the art of charcuterie. Over 300 professionally tested recipes highlight this comprehensive guide. Unlike most charcuterie recipes, the exceptional dishes in the book are not limited to traditional pork preparations: charcuterie here encompasses meats, fish, vegetables and fruits. Suggestions for variations and substitutions offer many innovative ways to prepare and serve fine charcuterie."7. Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
Description
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest qualityCenturies of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing, culinary classroom-tested recipes includes all the classics of charcuterie, as well as exceptional contemporary favorites. Step-by-step instructions for smoking and curing are clearly presented, as well as illustrated procedures for preparing and stuffing sausages.
Designed for professionals and culinary students as well as home cooks, Professional Charcuterie allows readers to produce superior products upon the very first effort, and to develop their skills to even higher levels.