Terrines, Pates & Galantines

I bought this book used thinking, this might be interesting if I ever want to try making a terrine or a paté. Wow, pictures cover every aspect of the process. Amazing recipes. The same series for Pork, Candy making and veriety meats is also great.

I actually borrowed this book from the library and thought it was just excellent. i would love to own it but alas it is out of print so I will have to scan the used book stores etc. Galentines, pates & pies etc. do take time and effort and this book shows the detail of how to do it. I am from europe (England) and now resident in the USA and really miss the pies, pates and galantines which are seen in the deli's so the next best thing is to get this book, experiment and make your own, it is well worth the effort, not only in taste, but to see the delight of friends who cut into it, their smiles of pleasure at seeing the treasure within. This book is a Chef's delight....top marks.

This book is very helpful for professional cooks/chefs.It goes into great detail,which is needed for the professional Garde Manger. It starts with the basic stock making to the finished aspics jellies.It also covers dough making for the Pate en Croute, along with various force meats. The recipes are accurate and easy to understand. Some ingredients may be dificult to find. This is because many of the recipes are very old and the product was more avalible then. For the professional this can be a very helpful guide, and has many great recipes for you to use. I highly recommend it.