I bought a beautiful book this weekend on making terrines of all types--veg., seafood, meat, cheese, dessert, traditional and unusual. (Terrine by Stephane Reynaud, Phaidon) It is full of things that look gorgeous and delicious. HOWEVER, many of the recipes dictate using plastic wrap to line the terrine, which is then cooked in a water bath in a 350-degree oven for 40 minutes. This seems like insanity to me. Does the water bath somehow moderate the temperature effect on the plastic wrap too? It is a British book--does British "cling film" have a higher melting point? I am not really wiling to test this out on my Le Creuset terrine. I'm picturing plastic melted to the inside forever. Thoughts? Intelligence? Parchment paper instead?