Country Pâté from Hog by Richard H. Turner

Country Pâté from Hog by Richard H. Turner

In his survey of cooking pork from every part of the pig and using every possible cooking technique, Hog author Richard H. Turner presents recipes from around the world. Here is a rough, rustic French-style terrine. Add some bread, some pickles, and of course red wine...
Chicken Liver Terrine or Mousse from James Peterson

Chicken Liver Terrine or Mousse from James Peterson

Our Valentine’s Day feast at Cooking by the Book offered a menu all from James Peterson’s Glorious French Food. My favorite item was this Chicken Liver Mousse. Rich, soft, luxurious to the mouth, this dish is exceptional. Peterson’s recipe includes key tips on how to...
Avocado and Shrimp Terrine

Avocado and Shrimp Terrine

  During the holiday season, there can be discussions between the partners in a marriage over what to serve at their next dinner party. “Something chicken,” I began. “NO.” Suzen was shouting again. Low frustration level. It’s her, not me. “Cornish Game Hens with...
Chicken Terrine from Northern Italy

Chicken Terrine from Northern Italy

  If you are going to do something, then do it well. With intensity and passion. For example, take chicken. “Tastes just like chicken” may be the most used culinary insult available. Because chicken can really, really be exceptionally good. Yet we are all quite...

James Peterson’s Country Terrine

James Peterson is a master cook and author. So when he says his country terrine “is a bit more sophisticated than the usual versions” you want to pay attention. The layers of different ingredients here create a checkerboard pattern that is Parisian stunning. Making...