Bibliografische Daten
ISBN/EAN: 9780714848488
Sprache: Englisch
Umfang: 160 S., 50 s/w Illustr., 160 farbige Illustr.
Format (T/L/B): 2.5 x 27.7 x 21.5 cm
Einband: gebundenes Buch
Beschreibung
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.
Produktsicherheitsverordnung
Hersteller:
Phaidon Press Ltd
Phaidon Verlag
gpsr@phaidon.com
Cooperage Yard 2
GB E15 2QR London
Importeur:
Phaidon Verlag GmbH
Phaidon Verlag
gpsr@phaidon.com
Zähringer Straße 24
DE 10707 Berlin
Autorenportrait
Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris - a highly regarded restaurant that specializes in pork. He is the author of the acclaimed Phaidon cookbook, Pork & Sons (2007). Terrine is his second cookbook.
