A collection of recipes for terrines, a versatile layered meat dish
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Stéphane Reynaud comes from the Ardèche plateau in France, where his grandfather was the village butcher. Brought up on the traditions of French cooking, Reynaud is now owner of Villa 9 Trois in Montreuil, near Paris – a highly regarded restaurant that specializes in pork. He is the author of the acclaimed Phaidon cookbook, Pork & Sons (2007). Terrine is his second cookbook.
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