Terrines & Verrines Hardcover – 1 Sept. 2008

It is not often that I cannot wait for the next available day on which I can indulge in cooking when my amazon book parcel arrives, but with this book, I just could not wait - putting my own variation on a theme to Pontais' smoked chicken and asparagus verrine, substituting the bacon with chantarelles that were in season, it just looked beautiful and tasted fab. I like anything that looks like one slaved over it for hours on end whereas it's 20min prep, 15min cook-and-assembly. This book is not for beginners in my opinion, only because it is not as descriptive and "dumbed down" as a lot of cook books out there. For instance, most recepies in this book would just have "Seasoning" in the list of recepies without specifying what may go with those ingridients, which makes it exciting for those with an innate or learnt sense of what herbs and spices may go with what ingredient but may leave behind those who are used to slavishly following the recepies. Similarly, a lot of the terrines that look a little more complex do not have a step by step, and I can imagine would be a challenge for those who do not at least have one book that does do that, or have otherwise seen a terrine made. The book does contain some fantastic suggestions for accompaniments, sauces, garnishes and so on, very thoughtful and imaginative and exciting. What is also splendid about this book is that for those of us who are not huge on dessert or can frankly think of better things to do than slave over the oven baking, this book contains some fabulous dessert terrines and verrines that look amazing in no time. A fabulous treat of a book that is a must for any food enthusiast and would make a great gift for your gourmand friends.

I ordered this book because I love to cook for dinner parties and Franck Pontais combines great techniques and flavours with beautiful presentation - I have already bought several sets of coloured and oddly shaped glasses to showcase some of the verrines. Dinner guests adore the verrines and terrines, however, you do need to be organised because many of these require time and attention and cannot be thrown together at the last minute. I love this book but I would not use it for a casual meal/supper. It's ideal for that showstopper as one of a multi-course dinner party!

Photos look great and recipes easy to follow. As with most recipes they require adaptions to suit an individuals palate. On the whole, if you like fussing with food, which I do, this is a good book. This would make a lovely gift for a foodie friend.

Really great book and beautiful pictures

Loved the clear and attractive lay out of the book with nice photos & clear instructions with each recipe.

I did not rate this book as very good, it seems to me that the chef got carried away with rather awful receipes, much more interesting found in France.

Thoroughly recommend this for presentation, inspiration and a wide range of ideas, tips and recipes with taste and style. On a par with Gordon Ramsay books.

Feel rather disappointed with late delivery.

Non conoscevo l'autore ed ho acquistato questo libro di ricette ad occhi chiusi, tuttavia ne sono entusiasta. Franck Pontais lavora in Inghilterra per catering e dinner parties ad alto livello e queste pagine danno un'idea realistica della sua attività. I paragrafi del libro e i passaggi delle ricette sono ben organizzati, chiari e strutturati in modo da coprire efficacemente ogni aspetto di ciò che viene presentato - quello che ci si aspetterebbe da uno chef che offre sia varietà che qualità con un tocco estremamente raffinato.L'idea fossilizzata delle terrine anni '80 e '90 viene del tutto cancellata dalla freschezza e dalla leggerezza delle proposte, e qui colpiscono soprattutto quelle con elementi "pressati" a freddo o inseriti cotti con un minimo di gelatina (o utilizzando la forza collante di pesce e patate calde, ad esempio); le stesse tecniche vengono applicate nella costruzione dei bicchierini (lavorati a freddo, a caldo, dolci o salati), coloratissimi e privi di grandi complicazioni tecniche (forse solo nel caso si voglia andare fino in fondo sulle decorazioni, stupefacenti e d'effetto).Un libro consigliato non solo a chi lavora nel settore, ma anche a chi cerca idee efficaci per un rinfresco, piccoli antipasti o per un cocktail con amici.

Stuck? Have writes block and can't decide what amuse to do tonight? This picture heavy book is the source of some good inspiration.

great book- very creative. Love the garnishes.

ok

This book is awesome. Old school rules!