Terrines get a bad rap. The most common version, pâté, has the amazing knack of making people wrinkle their noses in disgust at the texture or unappetizing color. And preparing a classic terrine can be a tedious process. But chef and cookbook author Stéphane Reynaud, who first won over meat-lovers by professing his affinity for pork in Pork & Sons (which contributor Sara Dickerman wrote about in 2007), is on a mission to convince the world that terrines are worth your attention. He’s published a cookbook boldly titled Terrine.
As you’ll see from our interview with Reynaud, he uses the term terrine rather loosely to apply to nearly anything that one molds into a form and then slices to serve. The three recipes we’ve chosen demonstrate the scope of the dish. From the elegant cheese option and the more classic spring vegetable version to the universally adored crêpe terrine, one of these is sure to win you over.