Pates and Terrines Hardcover – Import, January 1, 1984

From what I understand, this is one of the best respected books on this topic. The photography is excellent and there is a good variety of recipes and techniques. Pâtés and terrines are a hard sell for most Americans’ dining sensibilities, but the techniques used are very useful for greater utilization of the animals that we use for food. To me this is both respectful of them and more responsible and frugal. Plus it is a lot of fun and allows you to add unexpected flavors (ingredients) and textures to meat dishes while also refining them. Perhaps with some clever marketing and rebranding the popularity of these techniques can be revived.

I am collecting several books on this topic, and this book is the Crown Jewel. This book, beautifully published by Hamlyn and written by Friedrich Ehlert, Edouard Longue, Michael Raffael, and Frank Wesel is a Masterpiece!

I hardly have anything else to add. The recipes are classic, beautifully explained, wonderful photos. Tremendous variety of recipes from classic pork or chicken to venison pates, rough and smooth, and seafood and vegetable terrines. Includes sauce recipes and suggestions.

Excellent overview and recipes, and includes other things like recipes for sauces for the terrines and timbales. I have looked at all the terrine books I can find and this seems to be the definitive work on the subject.

The masters set the standard for the best. This is the one book you need if you are making these wonderful creations.

I wish that this book would be reprinted. Best book on the subject ever written.

Unique and amazing book!!

Purchased this book for my husband, who is a chef. He was wanting to learn how to make terrines and was absolutely thrilled and surprised with his gift. I can't wait to taste the dishes.

This is for culinary experts not afraid of spending time in the kitchen making perfect pates and terrines. The book was expensive to buy second-hand, but I have been looking for this exact publication for about 20 years.

The books has many recipes most of them are either difficult to reproduce or very expensive. The ingredients for instance vary from truffles (which are terribly expensive and feature in several recipes) to guinea fowl, pigeon, snail, goose liver, venison etc. In the whole book there are only two or three recipes which can be followed after a simple trip to a supermarket and not chasing around everywhere for fancy ingredients. Since I enjoy patés and was looking for a book which gave me some ideas, I realize that I have wasted my time and lost money with a very sophisticated and unpractical publication.

Look almost new, just some yellowing on the edge of the book.

The pictures in the book made me chuckle, would buy again :P