Pates and Terrines

This is an extraodinary work, it really does more than just show you how to cook at least a hundred varieties of pates and terrines. It gives a comprehensive background to the history of the food, how to really do it well, how to glaze, decorate and present it to maximum taste and presentation Has step by step photos on a number of techniques including making the right sort of pastry. INcludes significant photos of various stages - including in the decoration. How to make stocks and make them perfectly for the beautiful clear aspic glaze necessary to decorate the terrines. While ther eare standard pates and terrines there are also a wide variety of other types including delicious vegetable options. This is not food in a minute stuff. This sort of cooking is slow cooking at its best - dishes which you begin the day, (or more!) before hand. Dishes which take care and time to prepare and cook. There are numerous stages and peices to present, and it is worth it. The outcome is wonderful - and the clear conceptual understanding of why it has to done in a set way helps the enjoyment factor in cooking. This is sheer luxury cooking and it is worth it. Use your other cookbooks, but spend time learning how to make some really great terrines and pates.