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Terrine

Wiley Publishers
$38.48

The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of t...he highest quality Centuries 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. read more

Southwater
$14.86

A practical book for cooks who want to create wholesome meals full of taste without fuss, there is a guide to slow cookers, clay p...ots and casseroles, and a wide range of recipes to try, all shown in 1700 step-by-step photographs to ensure success. read more

Reynaud, Stephane
$21.33

Home cooks are always looking for new ways to wow guests at a dinner party. One of the most elegant and visually stunning dishes t...o 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. TERRINE is a gorgeous collection of over 100 rustic recipes of vegetable, meat, fish, cheese and dessert terrines (including variations of rilletes, pâtés and parfaits) that can be easily prepared and shared with appreciative friends and family. Stéphane Reynaud hails from a family of butchers in the Ardèche 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 Ardèche, 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 Crêpe 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 soufflé 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. read more

Southwater
$14.96

A definitive step-by-step guide to making ice creams, sorbets, granitas and iced desserts, in 800 photographs. It contains recipes... for all the classic ice creams, such as vanilla, chocolate, raspberry, toffee, coffee, and rum and raisin, and also ideas for delicious new combinations of ingredients such as exotic mango and passion fruit gelato. You can discover how to make a wealth of elegant iced desserts, unusual hot puddings, and a range of refreshing iced drinks. read more

Loera Publishing LLC
$12.99

Are you ready to impress family and guests? Best Terrine Recipes showcases delicious terrine recipes including vegetable terrine r...ecipes, meat terrine recipes, cheese terrine recipes and dessert terrine recipes. You'll enjoy terrine recipes such as: BAKED CARROT TERRINE CARROT AND GINGER TERRINE CARROT AND BACON TERRINE VEGETABLES TERRINE CAULIFLOWER TERRINE ASPARAGUS TERRINE CHICKEN SAUSAGE TERRINE CHICKEN LIVER TERRINE LAYERED CHEESE TERRINE CHEESE TERRINE WRAPPED WITH SMOKE SALMON SALMON AND AVOCADO TERRINE TERRINE WITH THREE CHEESES BLUE CHEESE AND SPICED WALNUT TERRINE BLUE CHEESE AND FRUIT TERRINE BEET AND GOAT CHEESE TERRINE BLUE CHEESE TERRINE WITH TOMATO-BASIL VINAIGRETTE GOAT CHEESE AND HERB TERRINE STRAWBERRY TERRINE DARK CHOCOLATE AND COFFEE TERRINE COFFEE TERRINE TIRAMISU TERRINE FROZEN MOCHA TOFFEE CRUNCH TERRINE read more

Le Parfait
$9.95

Perfect for everything from slow-simmered jams to homemade chutneys and quick pickles, Le Parfait’s Super Terrines flare slightl...y so their contents can be easily turned out—great for pastries, pâté, layered terrines and more. Classic clamp lids and rubber gaskets create a tight seal, and terrines are available in several convenient sizes.Widely recognized for the quality of its jars and terrines, Le Parfait has produced high-quality glassware and canning accessories in France since the early 1930s. read more

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