I'm looking to try my hand at making a couple terrines -- both vegetable and country style (meat). There are lots of recipes on the Web. But knowing that this will be a time consuming (and possibly expensive) adventure, I'm looking to my fellow Chowhounds. Can anyone recommend a general recipe, cookbook or author with which you've had consistent luck and were very pleased with the results? Also, what is the best pan to prepare a terrine in? Many recipes call for earthenware pans -- are these really necessary for excellent results? Thanks for your feedback.