Explore: Terrines (cookery)

room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; many terrines are made with typical

and terrines are often cooked in a pastry crust or an earthenware container. Both the earthenware container and the dish itself are called a terrine. Pâté

numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat

French gastronomy by publishing unusually simple and precise recipes in his cookery books, of which the two best-known are Le Livre de cuisine (1867) and Le

cookery Weights and measures Temperatures and timing Sauces Hors-d'œuvre and salads Soups Eggs, cheese dishes and hot hors-d'œuvre Pates and terrines

Heather Mabel Jane McIntire; 13 March 1928 – 12 March 1990) was an English cookery writer. In the latter part of the 20th century she was the author of the

Roux, Sr. wrote of Cumberland sauce that it was his favourite sauce for terrines, pâtés and game. "We often serve it at The Waterside Inn and I never tire

Stéphane Reynaud is a French chef and cookery writer. Reynaud comes from a family of butchers and pig farmers in the Ardèche region of France. He lives

abilities. He is known for presenting television programmes about competitive cookery and food, such as the British series Hell's Kitchen (2004), Ramsay's Kitchen

from Auguste Escoffier to Prue Leith. Soyer became a well-known author of cookery books, aimed variously at the grand kitchens of the aristocracy, at middle-class