"Though the term technically refers to a glazed earthenware baking dish, most gourmands associate 'terrine' with the rich, multilayered bake (typically featuring game, venison or other meats) made in it, the best known of which is paté. While French restaurateur Reynaud (Pork & Sons) includes a number of classic versions, he also includes inspiring riffs that feature vegetables, fish, cheese and even chocolate, fruit and meringue. Opening with a collection of vegetable-based terrines, Reynaud offers a Ratatouille Terrine, an Artichoke and Porcini Terrine (with caramelized porcini and pine nuts) and a luscious terrine of baby leeks before moving on to fish (red mullet with morels and fava beans, smoked halibut with horseradish and langoustine), with a handful of accompanying sauces. Meat-based terrines range from traditional chicken liver (supplemented with ground pork belly and brandy) to Pig's Head Paté to Veal Sweetbread and Smoked Ham Terrine. Those averse to meat will find terrines like Gorgonzola, Mascarpone and Nut Terrine, Apple in Calvados Terrine and Milk Chocolate Crepe Terrine just as sumptuous and satisfying. Though ingredients such as brown onions, esoteric cuts of pork and pain d'epice may be frustrating to source, the majority of the recipes in this remarkable collection are straightforward and fairly easy to prepare, enabling even novice cooks to create impressive French delicacies." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)