This is just what I wanted in a treatise on making terrines, etc.- all the details, with clear instructions.

Now, this is what I call "stunt cooking", especially for home cooks...but I read about fancy cheffy stuff, and sometimes I want to try such! The ability of these dishes to use leftovers and eke them out into something even fancier than their origins intrigues me.

And it turns out I once did make 2 galantines! We ended up with an extra smallish turkey at Thanksgiving, and I turned it into 2 galantines for later use- quite tasty, too.

The vegetable and fish/seafood terrines are especially fascinating. I am contemplating a fish/seafood one to accompany our traditional clam chowder on Christmas Eve...

If you are at all intrigued by this kind of cooking, this is a fascinating cookbook! I look forward to trying a few recipes from it- meanwhile, I shall read and dream. ( )