Abstract

Welcome to the world of terrines. Terrines are a "microcosmic" dish that encapsulates the spirit of French cuisine in a trapezoid shape of just over a dozen centimeters.

A gorgeous recipe book from a French restaurant that specializes in terrines. From the process of putting ingredients into the mold to finishing, to how to cut the terrine, professional tips are revealed. Also introduces sauces to accompany terrines, pates and rillettes, presentation ideas, and examples of how to put together a course for entertaining. (The number of recipes is 46 terrines, 6 types of rillettes and pates, and many other entertaining dishes.) "Les enfants gates" in Daikanyama, Tokyo. Chef Naoki Matsuzawa, who has been in charge of the kitchen since the restaurant opened in 2007, specializes in "terrines."

This book reveals unrivaled recipes for beautiful and delicious terrines and professional techniques. We will teach you everything from the basics to advanced recipes while showing you the process cutting. There are 46 recipes for seasonal terrines, including dessert terrines, and 6 recipes for rillettes and pates. This collector's edition will introduce the ever-evolving world of terrines, including decorations for serving dishes and sauces. (Expanded edition of the 2014 edition)

Author’s Information

Opened in Daikanyama, Tokyo in 2007. A French restaurant for adults, as the name suggests, "children who grew up selfishly."
Their specialty is terrine. This original collection of terrines is unrivaled in its beauty and deliciousness. Terrines, served as a single dish in a course, are a gorgeous dish accompanied by garnishes and sauces. The artistic terrines, which change with each season, have many fans.