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Pates & Terrines, by Fiona Smith
Download PDF Pates & Terrines, by Fiona Smith
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From stylish appetizers and entrees to simple snacks for parties or picnics, there is a pate or terrine to suit every taste and every occasion. They're easy to prepare and packed with flavour. In this varied and imaginative collection of recipes, Fiona Smith gives these traditional favourites a lighter, modern twist. Pates and terrines made with Vegetables are terrific. Try the spicy Lentil, Carrot, and Cilantro Pate or the colourful Piquant Goat Cheese and Grilled Red Pepper Terrine--perfect for a picnic. The Fish and Shellfish chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like Pressed Salmon and Leek Terrine. Chicken Liver Pate is a classic Poulltry recipe and features here alongside modern addions such as Turkey, Caper, and Chile Pate. Many traditional pates and terrines are made with Meat and Game, such as Duck Terrine and Pate Maison, but there are also more exotic recipes like Spiced Duck Rillettes with Sumac crisps or Prosciutto and Pumpkin Terrine with Celeriac Salad. *An inspiring collection of traditional and modern recipes for pates, terrines, savory mousses, and more. *Includes a chapter of Accompaniments, such as Melba Toasts, Nut Wafers, and Sweet and Sour Pickled Onions. *Smooth photography by Peter Cassidy.
- Sales Rank: #1634499 in Books
- Brand: Brand: Ryland Peters Small
- Published on: 2007-04
- Original language: English
- Number of items: 1
- Dimensions: .46" h x 8.02" w x 7.83" l,
- Binding: Hardcover
- 64 pages
- Used Book in Good Condition
About the Author
Peter Cassidy is a London-based photographer and food lover. He specializes in food and travel and his work appears in books and magazines, including Food and Travel, Livingetc., and FHM, For Ryland Peters & Small he has photographed Easy Sushi, Salads,�Grill Pan Cooking & Cooking with Apples & Pears.
Fiona Smith is an up-and-coming young food writer and food stylist from New Zealand, who also worls in Europe. Her work appears in books, magazines, in advertising, and on television. She writes for various publications, including "Cuisine" magazines, and her previous books for Ryland Peters & Small were the hugely successful "Dim Sum" and Fondue.
Most helpful customer reviews
4 of 4 people found the following review helpful.
great little gem
By jeffrey S.
Got this book at a La Creuset store. Opened it up and had to buy it. The recipes take a little work but it isn't complicated ingredients. The cheese and bell pepper terrine on page 9 was great but I used a smaller loaf pan. The variable might be the size conversion as the author is from New Zealand guessing they are metric. Our granddaughter is alergic to dairy and soy so the nut wafers on page 60 have been made 3 times already. She loves them made with pistacios. The roasted garlic and bean terrine was a hit with our vegan friends. None of these recipes are to feed a crowd since everyone has taken seconds on each that we have made it may not go as far as the author notes.
1 of 1 people found the following review helpful.
Four Stars
By mimi allin
Lots of photos & easy recipes ! What's not to like
5 of 5 people found the following review helpful.
pretty good
By Thomas Demaar
Nice book with interesting recipes. A slim volume. I was looking for a reference with some basic instructions which I have not seen in the book so far.
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