Terrines, pâtés, ...

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Joined Jul 31, 2011
hello there, long time lurker, first time poster here.

Over time I've found a lot of good stuff on this forum, but I'm stuck now.
I'm looking for a good book (or something else) dedicated to pâté and terrine and other meaty puddings :).
I know a lot of the books on general charcuterie contain sections on pâté, but I'm looking if there is some sort of 'conclusive' book on the sole subject of terrines etc.?

thanks
 
2
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Joined Jul 31, 2011
I was aware of that list, and I'll probably try some of those;
but I was hoping someone could point me towards the 'good' books, I don't know enough yet about pate to be able to distinguish the good (recipes, instructions, ...) from the bad.
 
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Joined Jul 9, 2011
While not dedicated to it, Garde Manger from CIA has a great section on it.

ISBN: 0-471-46849-5
 
18
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Joined Jul 9, 2011
Also, I'm sure there are newer copies of it out, That's just the one that I have floating around.
 
5,516
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Joined Apr 3, 2010
If you want the real classical ones try these 2 books..Library can order for you cause 2nd one is expensive. 1. Guide Culinaire By A Escoffier.  and 2. Modern French Culinary Art by H.P  Pellapratt

   . I learned how to do them as well as Gallintines of all types from these 2 works..

    The CIA book is more modern. My good friend Fritz Sonnenschmidt  authored this. There was a CIA book prior to his called Book Of Buffets by George K Waldner full of good pictures too you may also find helpful.
 
5,418
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Joined Oct 10, 2005
Best one I've got is from the '80's, a Teubner book, Called  "Das Grosse Buch Der Pasteten".  I'm sure there is a an englisch translation, as there are so many for the other Teubner books.

isbn3-7742-4212-7

Hope this helps  
 

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