The Art of Cold Starters - 270 Recipes: The Art of Entrées à la Française Volume One Hardcover – November 22, 2025

Cold Starters – 270 RecipesThe Art of Entrées à la Française · Volume OneFrom rustic country terrines to ethereal carpaccios, this first volume of The Art of Entrées à la Française is a complete tour of French-style cold starters — the dishes that open a meal with elegance, generosity, and flavor.Drawing on the great traditions of French cuisine while embracing modern ideas and global inspirations, chef and author Adrien L. Beaulieu offers 270 recipes designed for refined home entertaining, bistro-style menus, and professional kitchens alike.Inside, you’ll find:Terrines & Pâtés (E-001 to E-060)From country terrine with pistachios, wild boar and juniper, duck & fig, to refined fish and seafood terrines with champagne, saffron, morels, and citrus. Including regional specialties from Alsace, Normandy, Landes, Burgundy, and beyond.Mousses, Rillettes & Creamy Spreads (E-061 to E-120)Delicate liver and foie gras mousses, smoked salmon and dill, crab and avocado, vegetarian and vegan rillettes, artichoke and almond creams, beet hummus, mushroom cappuccino, and contemporary verrines and gazpachos.Tartares & Carpaccios (E-121 to E-180)Classics and creative variations: beef, veal, lamb, venison and game, alongside salmon, sea bream, scallops, lobster, octopus, and elegant vegetable or fruit carpaccios with truffle, citrus, spices, and herbs.Composed & Elaborate Salads (E-181 to E-230)From Périgord salad with foie gras to lobster and caviar, Thai beef with lemongrass, Niçoise revisited, Moroccan, Mexican, Vietnamese and Levantine accents, plus contemporary grain and legume salads with quinoa, lentils, spelt, bulgur, and black rice.Aspics, Jellies & Chaud-froid (E-231 to E-270)Classic aspics, refined wine and tea jellies, eggs and poultry en chaud-froid, transparent terrines, and spectacular presentations in jelly for festive buffets and gastronomic menus.Each recipe is presented with its French title and English translation, allowing you to cook authentically while navigating French menus and culinary vocabulary with ease.Whether you’re building a luxurious entrée for a holiday table, designing a cold buffet, composing tasting menus, or simply looking to elevate your everyday starters, Cold Starters – 270 Recipes gives you a rich, structured repertoire of French-inspired preparations — from the most traditional to the unapologetically modern.This volume is your essential reference to cold French entrées: generous, precise, and deeply rooted in the art of the table à la française. Read more