STEPHANE REYNAUD

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 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 r

100 recetas para asados en todas las estaciones del año acompañadas de una gran variedad de guarniciones. Sencillas y sabrosas recetas con todo tipo de carnes para asar, sin olv

El libro de cocina más completo dedicado al cerdo publicado hasta la fecha. Abarca todas las partes de este sabroso animal e incluye numerosas recetas que satisfarán a todos los paladares en cualquier ocasión.Bajo en grasas y rico en vitaminas, minerales y proteínas, hoy, más que nunca el cerdo es una opción saludable que ha ido ganando adeptos entre aquellos que se preocupan por llevar una dieta sana.Incluye recetas deliciosas, desde salchichas hasta terrinas pasando por consistentes asados. Ofrece información sobre productos de chacinería de todo el mundo.Las recetas se ilustran con una fotografía exclusiva del resultado final.Stéphane Reynaud pertenece a la tercera genaración de una familia dedicada al cerdo. Nieto de una carnicero del valle francés de Ardéche, donde este animal es muy apreciado, Reynaud regenta el Vila 9 Trois en Montrueil, a las afueras de París, un restaurante especializado en carne de cerdo que goza de gran prestigio

"Habrá quien diga: Cocinar… ¡oh la lá!, es complicado. Pero no es para tanto: no más de 20 minutos en la cocina, con ingredientes accesibles para cualquiera, una cazuela, una bandeja refractaria, un cuchillo, platos que se cocinan a fuego lento, que se toman su tiempo para encontrar su sitio justo en el centro de la mesa y embelesar a todos los invitados. Uno pierde los complejos frente a una cazuela, levanta la cabeza ante una bandeja, toma un aperitivo, compensa a los veganos, invita a los vegetarianos, sorprende a los carnivoros, se regodea con los quesos, sonrie a los postres…".