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Terrines, pâtés, ...

post #1 of 7
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

post #2 of 7

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

 

post #3 of 7
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.

post #4 of 7

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

 

ISBN: 0-471-46849-5

post #5 of 7

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

post #6 of 7

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 7

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  

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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