Pates and Terrines by Fiona Smith
From stylish starters and main courses to simple snacks for parties or picnics, there is a pate or terrine to suit every taste and every occasion. Pates and terrines made with Vegetables are terrific: try the spicy Lentil, Carrot and Coriander Pate or the colourful Piquant Goats' Cheese and Grilled Red Pepper Terrine. The Fish and Seafood chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pate, as well as more elaborate recipes like Pressed Salmon and Leek Terrine. Chicken Liver Pate is a classic Poultry recipe and features here alongside modern additions such as Turkey, Caper and Chilli Pate. Many traditional pates and terrines are made with Meat and Game, such as Duck Terrine and Pate Maison, but there are also more exotic recipes like Spiced Duck Rillettes with Sumac Crisps or Prosciutto and Pumpkin Terrine with Celeriac Salad.
Fiona Smith is a food writer and food stylist from New Zealand, who also works in Europe. She writes for various publications including Cuisine magazine. Her books for Ryland Peters & Small include Easy Sushi Rolls and Miso Soups and Fondue.
| SKU | Unavailable |
| ISBN 13 | 9781845973865 |
| ISBN 10 | 1845973860 |
| Title | Pates and Terrines |
| Author | Fiona Smith |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Ryland, Peters & Small Ltd |
| Year published | 2007-04-01 |
| Number of pages | 64 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |