Stephane Reynaud Terrine - Premium Charcuterie Board Meat for Gourmet Charcuterie Platters & Dinner Parties

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Description

Terrine presents a selection of 88 recipes that gives an insight into both the traditional and modern ways of cooking terrines. Illustrated with beautiful photographs and providing a broad range of recipes, this book delights in food that can be easily shared and enjoyed amongst friends. This is the second cookbook written by Stéphane Reynaud and follows on from his successful Pork & Sons.

This copy belonged to San Francisco chef & restaurateur Gordon Drysdale, with his name to upper front free endpaper. Inscription to him from Nate Appleman, then another San Francisco chef (A16) on the half-title. Near fine.

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Stephane Reynaud Terrine - Premium Charcuterie Board Meat for Gourmet Charcuterie Platters & Dinner Parties

Description

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