TERRINE


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  • Autor: STEPHANE REYNAUD
  • Editorial: PHAIDON PRESS LIMITED, 2008
  • Fecha de salida: 2008
  • Descargado: 7038

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, cuadrangular, earthenware baking dish in which it is cooked. Terrines ca n 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 S. Reynaud, the author of one of dos mil siete 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 cien rustic recipes of vegetable, meat, fish, cheese and dessert terrines (including variations of rilletes, pâtés and parfaits) that perro be easily prepared and shared with appreciative friends and family. S. 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 perro 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 r …  

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