Pâtés & terrines

A technique-driven reference work focused on the classical European tradition of pâtés, terrines, and related charcuterie preparations, this volume draws on the expertise of multiple authors with backgrounds in professional culinary arts. The book is directed toward serious home cooks and culinary professionals seeking a thorough grounding in one of the more specialized and labor-intensive branches of French and Continental cuisine. Its subtitle suggests a comprehensive approach, likely encompassing a range of preparations from rustic country pâtés to refined molded terrines, with attention to method and presentation. Published in hardcover by Hearst Books, it represents the kind of authoritative, single-subject treatment of a traditional culinary art form that was characteristic of ambitious food publishing in the late twentieth century.