feeling lucky?

Everything been going great for you in the kitchen lately? Haven't cut yourself for awhile? No broken sauces or failed recipes? Then go buy yourself this book. It will break you. Just try to make the chicken liver terrine with double cream. Yeah, I tried it. Came to the conclusion there is no such thing in the U.S. And no, creme fraiche doesn't work, or reduced cream, or anything else your thinking of. Silly French and their pork throat, double cream, courgettes and chestnut flour. The Gorgonzola, marscapone and nut terrine is f'in delicious(and a no-brainer to assemble) with the honey-nut compote. All of the recipes sound delicious and accompanying pics are beautiful. Stephane Reynaud seems to be pretty much in the know on French charcuterie, and his book, Pork and Sons has provided me with some great results and ideas. But this book has been a different story. One of the blogs I follow, Charcuterie Sundays(check it out, its a good one)says that french terrines are one of the hardest parts of charcuterie. I agree. Good luck and please post any success/failure stories.