Modern Take on Terrine

Chef and restaurateur Stéphane Reynaud indulges in a French classic with a contemporary slant in this beautiful new book.

Dear Stéphane,
You have succeeded in delivering yet another inspiring cookbook. I instantly adored Pork and Sons and today Terrine landed on my desk and I haven’t been able to take my hands off it! You have made the terrine sexy with your delicious, easy and innovative recipes – not to mention beautiful images and vibrant orange silhouettes. I can’t wait to get into my kitchen and make something – the only problem is I am going to have a hard time deciding where to start! Merci Beaucoup!
- Andrea Stewart, Food Director

Terrine by Stéphane Reynaud, $30, Phaidon. Available from Chapters and Indigo stores nationally. Visit chapters.indigo.ca for locations.