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Terrines, pâtés, ...

post #1 of 7
7/31/11 at 12:58pm
Thread Starter 

hello there, long time lurker, first time poster here.

Over time I've found a lot of good stuff on this forum, but I'm stuck now.
I'm looking for a good book (or something else) dedicated to pâté and terrine and other meaty puddings :).
I know a lot of the books on general charcuterie contain sections on pâté, but I'm looking if there is some sort of 'conclusive' book on the sole subject of terrines etc.?

thanks

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post #2 of 7
8/1/11 at 1:05pm

Is this the sort of thing you are after? This link leads to a number of books on the subject:

 

http://www.amazon.com/s?ie=UTF8&rh=n%3A283155%2Ck%3ATerrines&page=1

 

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post #3 of 7
8/2/11 at 3:32am
Thread Starter 

I was aware of that list, and I'll probably try some of those;
but I was hoping someone could point me towards the 'good' books, I don't know enough yet about pate to be able to distinguish the good (recipes, instructions, ...) from the bad.

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post #4 of 7
9/13/11 at 12:08am

While not dedicated to it, Garde Manger from CIA has a great section on it.

 

ISBN: 0-471-46849-5

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post #5 of 7
9/13/11 at 12:09am

Also, I'm sure there are newer copies of it out, That's just the one that I have floating around.

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post #6 of 7
9/13/11 at 4:05am

If you want the real classical ones try these 2 books..Library can order for you cause 2nd one is expensive. 1. Guide Culinaire By A Escoffier.  and 2. Modern French Culinary Art by H.P  Pellapratt

   . I learned how to do them as well as Gallintines of all types from these 2 works..

    The CIA book is more modern. My good friend Fritz Sonnenschmidt  authored this. There was a CIA book prior to his called Book Of Buffets by George K Waldner full of good pictures too you may also find helpful.

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post #7 of 7
9/13/11 at 7:24am

Best one I've got is from the '80's, a Teubner book, Called  "Das Grosse Buch Der Pasteten".  I'm sure there is a an englisch translation, as there are so many for the other Teubner books.

 

isbn3-7742-4212-7

 

Hope this helps  

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