Pâtés and Terrines has offered true inspiration to me and is a great book for those who wish to have a good play in the kitchen, have plenty of time on their hands and have access to good produce. The photography is wonderful (Vaseline on the lens?) and yes, it’s all a bit dated now, but there are some very skilful recipes reflecting what we used to make. 

As this type of food was served in buffet-style, it had to look ‘soigné’. For example: a galantine of poultry with a flower—made from carrots, truffles and chives as a stem—accompanied by an aspic-based sauce called chaudfroid.  

There’s much more though. If you consider a pie a picnic item, then a rustic pastry crust with a chunky pork and jelly interior is a very welcome addition to a sunny day in the countryside, served from a wicker basket of course. 

When the book was written, the use of foie gras was normal (having been used since Egyptian times), but due to its production method, it has fallen out of favour. The breakdown of every recipe is brilliant, with easy to follow steps. If you master this book, or several of the recipes, you will be doing very well. I particularly like the veal and ham pie dish, served en croute. 

Written by four authors with vast knowledge, this is a must for the budding larder chef. I still use this book to be inspired and it’s a great addition to any collection.