Hardback, full colour illustrations, 167 pages, W215mm x H275mm
Stephane
Reynaud, a celebrated chef who co-owns a restaurant in Paris brings together his passion for rural
French cooking and his enthusiasm for modern cuisine.
His second
cookbook, "Terrine", is a compact and charming celebration of how to
prepare, serve and enjoy this traditional, rustic food.As well as
giving simple recipes for classic terrines, Reynaud also celebrates
modern tastes and includes some more adventurous recipes that have been
tried, tested, and loved.
The broad range on
offer includes: Rabbit and Nut Terrine; Spring Vegetable Terrine;
Gorgonzola, Mascarpone and Nut Terrine; as well as dessert terrines
such as a Chocolate and Raspberry Terrine.