The myth persists that the making of pates and terrines is an art which is beyond most non-professional cooks. The truth of the matter, however, is that once certain principles and techniques are understood and mastered, the preparation, assembly and cooking of most terrines and pates are simple operations which can be carried out quickly and with the minimum of fuss.
This book will teach you the techniques and principles of terrine and pate making. It offers a large selection of recipes for meat, fish and vegetable terrines and pates. Follow these recipes until you have mastered the technique. Then you should use your imagination and taste to vary the recipes by introducing new ingredients, by substituting one for another and by varying the texture, assembly and taste. Enjoy!
