The new Teubner standard work on the topic of pâtés is the revised edition of the first volume of the Teubner Edition series, originally published in 1980. Completely reworked, it offers a comprehensive guide to ingredients, kitchen practices in text and images, as well as over 100 classic and modern recipes from eight top chefs. The recipes include pâtés, terrines, jellies, and more with vegetables, fish and seafood, meat, game, cheese, and sweet creations. Interesting facts about the topic and secrets from our top chefs can be found on the special pages interspersed throughout the book.