Terrine
Delicious recipes for meat, fish, vegetable, cheese and sweet terrines
De Stéphane Reynaud
Phaidon
Food Cook
Texts in English
Traditionally a dish made with layered meat and cooked in an earthenware mould, the terrine these days is a surprisingly popular and versatile dish
Easy to prepare and visually stunning, terrines are the perfect dish with which to impress your friends
A delightful selection of recipes that range from the traditional to the contemporary, with simple recipes for meat, fish, vegetable, cheese and sweet terrines
Written by a celebrated chef with a passion for the regional tastes of France who is the author of the popular cookbook Pork & Sons, also published by Phaidon
160 Illustrations couleur, 50 Illustrations noir & blanc
Traditionally a dish made with layered meat and cooked in an earthenware mould, the terrine these days is a surprisingly popular and versatile dish
Easy to prepare and visually stunning, terrines are the perfect dish with which to impress your friends
A delightful selection of recipes that range from the traditional to the contemporary, with simple recipes for meat, fish, vegetable, cheese and sweet terrines
Written by a celebrated chef with a passion for the regional tastes of France who is the author of the popular cookbook Pork & Sons, also published by Phaidon
160 Illustrations couleur, 50 Illustrations noir & blanc
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